30 min serves 6-8

Hanukkah Herbed Latkes

Save this Latkes recipe, you'll want to come back to it over and over again! Pair it with our chuck roast for a meal that will please the entire family.



  • 1 large egg
  • 1/8 C all purpose flour
  • 1 1/2 t kosher salt
  • 1/4 t ground black pepper
  • 1 small onion peeled and halved
  • 2-3 russet potatoes, peeled
  • 1 T chopped fresh flat leaf parsley
  • 1/2 t chopped fresh chives
  • 2 T vegetable oil
  • Cheesecloth
  • Food Processor
  • Both optional
  1. Preheat oven to 200 F and place a baking tray lined with parchment paper on center rack.
  2. Whisk eggs, flour, salt, and pepper in a bowl until combined.
  3. Using a food processor fitted with a grater attachment, shred the onion, set aside in a clean bowl. Shred potatoes and add to the onions. If you do not have a food processor you can use the large holes of a box grater.
  4. Place onion and potato mixture in the center of a cheesecloth or clean dish towel. Gather up the ends of the cloth and twist, wringing out as much moisture as possible, return to bowl. Add the egg mixture to the potato-onion mix, add the parsley and chives and toss to combine with clean hands.
  5. Heat a well seasoned skillet over medium heat and add the oil. When oil is hot drop batter with a spoon, flattening with the back of the spoon to form a disk. Continue with the remaining batter, working in batches if necessary, keeping about 2 inches between latkes. Wipe out pan add oil if needed.
  6. Cook until golden brown, about 2 to 3 minutes per side, flipping gently with a spatula. Turn down the heat if latkes are burning on the exterior. Transfer latkes to a paper towel lined plate then place on the baking tray in the oven to keep warm. Serve within 30 minutes for crispiest latkes.
  7. Serve on a platter with applesauce.


Amount per 117

  • 130kcal

  • 3.43g

  • 4.71g

  • 19.26g


Recipe developed by   Jennifer Borchardt