Potato Latkes - Carolina Country

Potato Latkes

3.8/5 rating (5 votes)
Potato Latkes

For Hanukkah, the eight-day Jewish festival of lights, traditional foods like these latkes are often fried. The oil used represents the miracle of the oil that burned in the Temple of Jerusalem for eight days instead of just one.


  • 3–4 medium potatoes, grated 

  • 1 medium onion, grated

  • 2 eggs

  • ½ cup flour

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon baking powder

  • ½ cup oil (canola or olive oil— add more if needed as you fry)


  1. Grate potatoes in food processor or by hand. Place in a bowl and add remaining ingredients (except for oil). Mix well. 

  2. Pour oil into a large skillet and heat. Get nice and hot and then lower heat. Using a tablespoon,  add dollops of potatoes into the hot oil and flatten a bit. Let fry until edges become brown and crispy. Flip them over and fry on the other side. Latkes should be a golden-brown color and crispy on the outside. It usually takes about 2–3 minutes per side.

  3. Drain on paper towels after frying. Serve with applesauce or sour cream.

Recipe courtesy of

Recipe courtesy of Zachary Lane of Durham, and his mother Janet Lane

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3.8/5 rating (5 votes)

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Comments (2)

  • This Recipe is a good Vegetarian meal
    would love to try it .

    Gregory Flythe |
    December 14, 2022 |

  • Looks Delicious would love to try it

    Gregory Flythe |
    December 14, 2022 |

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