Make The Perfect Potato Latkes For Hanukkah


As Adam Sandler sings, there are 8 crazy nights… of Hanukkah. In my family, it is always a tradition to make potato latkes on the first night that we light the menorah. I was searching for the perfect recipe and found one at Don’t forget to add sour cream or apple sauce as a side!


  • 1 large egg
  • 3 tablespoon(s) chopped chives
  • 2 tablespoon(s) matzo meal or all-purpose flour
  • 2 tablespoon(s) grated onion
  • 1 tablespoon(s) fresh lemon juice
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground black pepper
  • 2 1/2 pound(s) baking potatoes, peeled
  • 1/2 cup(s) vegetable oil, for frying
  • Applesauce and sour cream


  1. Preheat oven to 250 degrees F. Line cookie sheet with paper towels.
  2. In bowl, with fork, lightly beat egg. Stir in chives, matzo meal, onion, lemon juice, salt, and pepper. In food processor with shredding disk, shred potatoes. Place potatoes in colander in sink; squeeze out liquid. Stir potatoes into egg mixture.
  3. In nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat until very hot. Drop potato mixture by scant 1/4 cups into oil to make 6 latkes. Flatten each latke into 3-inch round.
  4. Cook latkes 8 to 10 minutes or until both sides are browned and crisp, turning over once. With slotted spatula, transfer to lined cookie sheet. Keep warm.
  5. Repeat, stirring mixture each time before frying and adding more oil for each batch. Serve with applesauce and sour cream.

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