---
carb: potato
tags:
- Jewish
- Dinner
- 45-60min
- Intermediate
- Holiday
- Contains-Eggs
- Contains-Gluten
- Vegetarian
image: https://static01.nyt.com/images/2021/12/13/dining/MC-Classic-Potato-Latkes/MC-Classic-Potato-Latkes-videoSixteenByNineJumbo1600.jpg
title: Hanukkah Latkes
author: Melissa Clark
course: brunch, dinner, lunch, appetizer, side dish
method: other
source: https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes
cuisine: jewish
protein: eggs
servings: About 3 dozen
time required: 45 minutes
alternative_name: Classic Potato Latkes
ingredient_count: 7
---

Using a #food processor{} with a coarse grating disc, grate the @Russet potatoes{2%large}(scrubbed and cut lengthwise into quarters) and @onion{1%large}(peeled and cut into quarters). Transfer the mixture to a clean #dishtowel{} and squeeze and wring out as much of the liquid as possible.

Working quickly, transfer the mixture to a large #bowl{}. Add the @eggs{2%large}, @all-purpose flour{1/2%cup}, @fine sea salt{1%teaspoon}, @baking powder{1%teaspoon} and @freshly ground black pepper{1/2%teaspoon}, and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the @safflower or other oil{} (for frying). 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.