The Perfect Latkes (or Potato Pancakes)

Making latkes may seem easy, but I struggled to find a good recipe.  Finally, after years of trying, I realized that the potatoes need to be very finely shredded until mushy to get the right consistency.  Adding just a few, rather than a lot of, of additional ingredients resulted in the perfect latke.



Every year for the past 8 years I have made latkes for Hanukkah.  My husband was raised Jewish and we try to incorporate the Jewish holidays in to our Christian beliefs.  It’s important to us that our half-Jewish kids know about their Jewish heritage and how Judaism and Christianity intersect.  Apparently, potatoes are a big part of that heritage (joking!).

After 8 years of tweaking and trying and getting just OK latkes, I have finally gotten it right! I also decided to add carrots (and you could add in zucchini, too) just up the vegetable ante.

The Perfect Latkes (or Potato Pancakes)
Recipe type: Main, Side dish
The perfect potato pancake! Serve with sour cream and applesauce.
  • 4 medium potatoes (I used Yukon)
  • 1 carrot
  • 1 medium onion
  • 2 Tablespoons flour
  • ¼ teaspoon baking powder
  • Salt and pepper to taste
  • ¼ cup oil for frying (I use grapeseed or coconut oil)
  1. Combine all ingredients in a food processor.
  2. Process until mush.
  3. Heat oil over medium high in a large frying pan until hot.
  4. Using a large scoop or ¼ cup measuring cup, scoop mixture into frying pan.
  5. Flip pancakes over when the edges are set and fry until browned.




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