Savta’s Latke Recipe

This article appeared in the Winter 2014 edition of Leviathan Jewish Journal.

Total time 30 minutes

Makes 12 latkes


3 pounds russet potatoes

1/2 cup finely chopped shallots or onions

4 large eggs, beaten

4 tablespoons flour

2 teaspoons salt

freshly ground black pepper

canola oil or vegetable oil


First peel the potatoes. The potatoes can either be grated or put in a food processor to be grated. Squeeze the potatoes to drain liquid, and set aside. Let the liquid separate into starch and water, re-add the starch to the potatoes. This step will help keep the latkes together. Add shallots, eggs, salt and ground pepper. In a cast iron or other heavy pan on medium heat 1/4 of an inch of oil until hot. Drop about two tablespoons of the mixture into the pan and cook for about 4 minutes per side. Latkes should be eaten right away. To keep warm, place latkes on a baking sheet lined with paper towel to drain the oil and put then in the oven at 200 degrees. Serve with applesauce and enjoy!

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