Easy Potato Latkes

Today officially marks the first day of Hanukkah, and with this holiday comes all the fried goods! Potato latkes are one of my favorite foods, not only during Hanukkah but all year round.

These easy potato latkes are perfect whether you celebrate the holiday or not. They’re made with the classic ingredients, but I used spelt flour instead of regular, and lightly pan-fried them in some avocado oil.

Hanukkah calls for eating latkes and jelly donuts, aka sufganiyot, so you get a taste of something sweet and savory on this holiday! The classic latkes are a mixture of potatoes, onions, eggs, flour and light seasoning, while the donuts are freshly fried, filled with strawberry jelly and topped with powdered sugar.

Growing up, my mom would always make us homemade donuts this time of year. It’s something I enjoy every Hanukkah, without feeling a need the need to “healthify” it.

As for latkes, they’re usually deep fried, but lightly pan-frying them results in perfectly crispy latkes, too!

Can you bake these latkes?

Personally, I prefer pan-frying them. I mean after all, that is how they’re supposed to be made. While I haven’t tested baking them myself, I suggest greasing a sheet pan with olive oil, and flattening the mixture to form patties and baking them. They may not be as crispy, but should hold up well!

What you’ll need to make these easy potato latkes:

1. Russet potatoes: the key to getting the potatoes crispy is to grate them. I used a box grater, but a food processor grating blade would be your easiest option!
2. Yellow onion
3. Eggs
4. Spelt flour, or any other flour
5. Salt & pepper
6. Avocado oil or other oil for frying

You grate your potatoes and onions, squeeze out all of their liquid using a dish rag, mix it in with the eggs, flour salt & pepper, and lightly pan fry them until crispy and golden.

If you haven’t already, be sure to check out my Sweet Potato Apple Latkes for a sweeter version of the classic latkes. Serve them up with applesauce (my fave!), sour cream, or any topping you like.

They’re so easy, and delicious. I hope you enjoy them, whether it’s your first time making them or not!

What to serve with your potato latkes

Maple Dijon Salmon

Lemon Parmesan Crusted Sole

Mediterranean Orzo Salad

Easy Potato Latkes

5 from 1 vote

Course: Sides

Servings

12

latkes

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• 2 medium russet potatoes (around 1 lb), peeled

• 1 small yellow onion, or half a large

• 1 egg

• 2 tbsp spelt flour, or substitute oat or all-purpose flour

• 1 tsp salt

• 1/2 tsp crushed black pepper

• Avocado oil or light olive oil for frying

• Applesauce or sour cream to top

Directions

• Grate your potatoes and onion with a box grater or food processor grating blade.
• Put the mixture into a thin dish rag or cheese cloth and squeeze out as much of the liquid as you can. If you don’t have either, take one handful of the mixture at a time between your hands and squeeze out the liquid. Place back into the bowl and repeat with the remaining mixture.
• Once the liquid is squeezed out, add in the egg, flour, salt & pepper to the bowl and mix well.
• Heat a large skillet with 1-2 tbsp avocado oil on medium/low heat. Once hot, pour 1/4 cup of the mixture into the pan to form a pattie, and flatten it down with a spatula or back of the measuring cup. Cook 3-4 at a time, depending on the size of your pan.
• Cook each latke for 2 minutes on one side, then flip for additional minute. Transfer to a cooling rack as you prep the rest of the latkes. Add in more oil as needed between each batch.
• Serve fresh with toppings of choice!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!