Traditional latkes recipe Makes about 36 latkes

• 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Oil (I use safflower or coconut)


1. Using a food processor with a coarse grating disc, grate the potatoes and onion (you can also use a simple grater). Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

To modify the basic recipe, try these alternatives:

• You can also make latkes gluten-free by substituting the flour for rice flour or another gluten-free flour.

• Sweet potatoes make yummy latkes, just use 1 pound of grated sweet potatoes, and reduce the flour to 1/3 cup.

• Not a fan of frying? You can use an air fryer if you have one, or a waffle maker. Warm the waffle maker up, if you can set a temp, place it on medium. Spray with your choice of non-stick spray and put about ¼ cup of the latkes mix on the maker (usually fit 3-4 of them depending on the size). Cook for 4-6 minutes until golden brown. Remove from the maker and place in a warm oven to keep them hot.

15 ways to glam up snacks

For watching a movie or binge-watching TV

1. Sour cream and apple sauce

2. Sliced pears, blue cheese and honey

3. Crème Fraiche, apple butter, and fresh cracked pepper

4. Mozzarella or Burrata, sliced tomatoes, balsamic vinegar, and sea salt

5. Greek yogurt, capers, smoked trout, and a pinch of sea salt

6. Course ground mustard, mayonnaise, dill pickles, and ham. To live on the edge, add a drop of honey.

7. Cream cheese, turkey breast, and tart cherry jam

8. Poached egg and truffle salt

9. Sliced cucumber, cream cheese, chopped dill, salt/pepper, and caviar

10. Brisket and honey mustard

11. Ricotta, honey, ham, and salt/pepper

12. Guacamole, sour cream or Greek yogurt, squeeze of lime, and salt

13. Goat cheese and mixed greens tossed in a vinaigrette

14. Crème Fraiche and caviar

15. Cheese: sliced, spreadable, curds, or whatever tickles your fancy

Jacob Thornton grew up in Pana, Illinois and was inspired to cook by his family. He earned his culinary chops while working under a classically trained chef at a local golf resort during high school and college.

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