Tag Archives: Latkas

These eastern European & Hanukkah delights have always been a hit in my West Indian household! Although I now live far away from family I still make latkes most holidays & they are always a hit! Make latke's the traditional way (subjective I know) or with a delicious sweet potato twist. Head over to my YouTube channel, Nadia's Kitchen Creations, if you prefer to watch videos there.

Potato Latkes - 2 Ways


Potato Latkes - 2 Ways

Serve hot or room temperature, with apple sauce, sour cream or by itself as a side. Enjoy!


  • 2 medium potatoes, grated & squeezed of excess liquid (about 3 cups shredded)
  • 1 small sweet potato (about 1 cup shredded)
  • 1 small white onion, grated and drained, of excess liquid
  • 2 tbsp all-purpose flour
  • 2 eggs, beaten
  • 1-2 tsp salt
  • .5-1 tsp black pepper
  • Oil for shallow pan frying


  1. Place a clean tea towel, in a strainer, over a medium size bowl.
  2. Grate & squeeze excess liquid from potatoes & onions into bowl, using a tea towel or very strong paper towel.
  3. Split the onion between 2 separate bowls.
  4. Take out 1/3 of the white potato & add to the grated sweet potato. I generally do not need to squeeze the liquid from sweet potatoes because they tend to be dry. If you need to repeat the tea towel squeeze with the shredded sweet potato.
  5. Place in 2 separate bowls.
  6. Add 1/2 of flour, beaten egg, salt & pepper to each bowl. Mix thoroughly.
  7. Heat a large skillet with 3-4 tbsp of oil, on medium-high heat.
  8. Add about 1 heaping tbsp of the mixture, to the skillet. You can make these larger or smaller.
  9. Cook until latkes are golden brown on both sides. About 2 minutes per side.
  10. Drain on a paper towel as you take them off the heat.
  11. Repeat until it is done.
  12. Serve with apple sauce, sour cream or enjoy them plain.


I don't peel my potatoes, you can if prefer.

Use white, red, yukon gold or russet potatoes. I've used all varieties. Some will have more water content, which means more squeezing. Others will have a higher starch content, which means they will hold together a little easier.

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Till next time,