Side Servings

Easy potato latkes

6 to 8
20 minutes
20 minutes

Serve these perfect potato latkes with sour cream and apple sauce for Hanukkah. They're also delicious with smoked salmon, or as a base for eggs Benedict.

Wine/Spirit Pairing
Fairview Viognier 2005

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  • 1 kg potatoes, peeled and coarsely grated
  • 1 onion, thinly sliced
  • 1 extra large free-range egg, beaten
  • 2 T flour
  • Sea salt and freshly ground black pepper, to season
  • Sunflower or canola oil, for shallow frying
  • Thick sour cream, to serve
  • Sliced smoked salmon or ribbons, to serve
  • Apple sauce, to serve (optional)
  • Chives, to garnish (optional)

1. Using a clean kitchen towel, squeeze any excess moisture from the grated potato. Turn into a bowl and mix with the onion, egg and flour. Season to taste. Heat the oil in a frying pan.

2. Drop spoonfuls of the potato mixture into the oil and fry until crisp and golden brown on both sides. Drain on absorbent paper.

3. Serve immediately with the sour cream and salmon (or apple sauce) on the side. Garnish with chives if you like.

Per serving: 1251kJ, 9.2g protein, 17.2g fat, 24.6g carbs

Cook's tip:

Traditionally served with thick sour cream and apple sauce, latkes are also delicious with smoked salmon.

Hanukkah, the Jewish Festival of Lights, celebrates the victory of the Jews over their oppressors in ancient Israel. When they reclaimed their temple, there was only enough oil to create light for one day. Miraculously, the oil lasted for eight days.

A menorah (a candelabra holding eight candles, plus one to light the candles) is lit for each night of the festival. Chocolate coins are given to the children as gifts, and potato latkes fried in oil are eaten.

Find more recipes for Jewish holidays here.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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