October 5, 2008

Potato Latkes

The Gourmet Cookbook

I first made these with first graders while I was student teaching and we were studying Hanukkah, among other holidays. The recipe says serve with sour cream and applesauce; we have had them just with applesauce and it's a great combination. They taste like those crunchy little potato sticks that were around when I was a kid...I don't know if they still make them. In any case, salty and delicious and easy to make.

1 lb. potatoes
1/4 C finely chopped onion
1 large egg, lightly beaten
1/2 t salt
1/2 - 3/4 C olive oil

Preheat oven to 250.

Peel potatoes. Coarsely grate on large teardrop-shaped holes of a box grater, then transfer to a large bowl of cold water. Soak potatoes for 2 minutes, then drain well.

Wrap grated potatoes and onion in a clean kitchen towel, and twist and squeeze tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl, and stir in egg and salt.

Heat 1/4 C oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 3 or 4 latkes, spoon 2 tablespoons of potato mixture per latke into skillet, flattening and spreading each one into a 3-inch round with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt, then keep warm in oven while you cook remaining latkes. Add more oil to skillet as needed.


  1. Our friend Cara made some delicious latkes for us on Hanukkah last year - we had a Hanukkah / gingerbread house holiday party. Good for you for getting some foodstuffs into your classes, too!

  2. Thanks! Cooking of any sort is always such a big treat for the kids, so I think I should do it more.

    Sounds like a yummy combination of traditions at that party.