In the mood for something savory, crunchy and mouth-wateringly delicious? Add this recipe for latkes by Tori Avey to your menu.

What’s a latke, you may ask? It’s a traditional dish made from potatoes, eggs, onion, and salt and pepper to celebrate Hanukkah. Tori shares their history on her website, where you’ll find the complete recipe — along with a variety of other options for making them. But we’ve got a few of the details on how to make this delicious bite-sized and deep-fried “snack” here.

Kitchen accessories you will need:

Tea towel or cheesecloth
Food processor (and/or hand grater)
Large and medium mixing bowls
Metal spatula
Cooling rack


2-1/2 lbs. Yukon Gold potatoes
1 large white or brown onion, shredded
3/4-cup matzo meal or bread crumbs
2 eggs, beaten
1 Tbsp potato starch
1-1/4 tsp salt, or more to taste
1/2 tsp pepper
Peanut or grapeseed oil for frying (about 1-1/2 cups)
1/4-cup schmaltz (optional)


1. Cut the potatoes into large chunks. Shred with your food processor or hand grater. Cover with cold water.

2. Grate onion using fine-hole grater/food processor.
3. Drain potatoes in colander. Thoroughly dry by placing potatoes in tea towel/cheesecloth and squeezing out all of the liquid.
4. Mix potatoes and onions together evenly in bowl.
5. Add 1/8” oil to your skillet. Add 1/4-cup schmaltz (optional) to the oil. Heat slowly over Medium.
6. While the oil is heating, use a fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper (to taste) into the potato and onion mixture.
7. Scoop and shape 3 Tbsp of the potato mixture into a disk. Place in hot oil to cook.

8. Remove latkes from the pan with your spatula and drain on a cooling rack.

Serve warm, within 10 minutes, with sour cream or applesauce.

They look tasty, don’t they? Why not make them and see what your guests think! It could become one of your military family’s favorites, too.

Get the full recipe.

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