General Try Amy Rosen’s family latke recipe for Hanukkah By Amy Rosen Published: December 10, 2020 Updated: April 17, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print Recipe Latkes Canada’s cinnamon bun balabusta serves up Hanukkah brunch, cottage-style. No ratings yet Print Recipe Pin Recipe Servings 8 people Ingredients 1x2x3x8 large russet potatoes scrubbed clean2 cooking onions finely chopped3 eggs beaten⅓ cup flour or matzo mealsalt and pepper to taste (be generous)vegetable oil for fryinghomemade applesauce (recipe here)sour cream or greek yogurt (for garnish) Instructions Shred potatoes with a food processor or a box grater. With cheesecloth or a clean tea towel, squeeze as much liquid from gratings aspossible.In a large bowl, mix with onion, egg, flour, salt, and pepper.In a large heavy-bottomed skillet, heat a half-inch of oil over moderate heat. Add heaped tablespoons of mixture, frying four or five at a time,for about three minutes per side (smoosh them down with spatula a bit) or until golden brown. Add oil as needed.Drain on paper towels, and serve right away, or cook ahead, and reheat on baking pans in a 200°F oven. NotesI like to grate my potatoes for crunchier, lacier latkes, while Mom’s are more of a puréed potato pancake style. They’re delicious either way—just don’t forget the applesauce just don’t forget the applesauce! This recipe originally appeared as part of Amy Rosen’s story about Hanukkah at her family cottage, originally published in the Winter 2018 issue of Cottage Life. Tried this recipe?Let us know how it was! Related Story Celebrating Hanukkah, cottage-style, with Amy Rosen