Latke, often referred to as potato pancakes, are almost always served on Jewish holidays or Hanukkah. I often pair them with meat dishes or serve them for breakfast. You can have fun trying out many variations of this dish.

Ingredients: Basic latkes

Potatoes (peeled)
2 medium (400 g)
Onion (minced)
1 small (100 g)
Plain flour
3 tablespoons
1 large
1 scant teaspoon
a small amount
Olive oil
2 tablespoons


1. Prepare the potatoes by peeling them (or leave the skin on depending on what type you are using). Use a julienne peeler to cut up 70% of the potato and use a regular grater on the rest.
2. Finely chop the onion, or cut it up with a julienne peeler, and mix it with the potato, flour, salt, pepper, and egg.
3. Heat a frying pan up over medium heat and grease it with 2 tablespoons of oil. Add 3 tablespoons of the mixture to the pan and flatten them out until 1 cm thick.
4. Cook the latke for 2-3 minutes on one side, then flip them over and cook them for 1.5 minutes on the other, just how you would cook pancakes.
5. When the latke are golden brown they're ready. Jewish people tend to eat these with sour cream or apple sauce. My favourite 3 toppings are Sriracha Hot Sauce, okonomiyaki sauce, and garlic butter.
6. I often make this variation of latke too with zucchini. I was trying to re-create the same style of latke that I saw for sale in the side-dish section of a supermarket.

Story Behind this Recipe

I modified a recipe that was included in a JCCRI (a Rhode Island Jewish school) newsletter. Their version used a lot of oil to make a deep-fried styled of latke and used a lot of obscure Kosher seasonings that I omitted. I then reduced the amount of flour and added some grated potato.