Potato Latkes

Potato Latkes

Potato latkes are a traditional food fried in oil eaten during Hanukkah to symbolize the miracle of the oil that kept the menorah lit for 8 days.
  • 20 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 4 large russet potatoes, peeled, (about 2 lbs./1 kg)
  • 1 medium onion, peeled and cut in half
  • 2 large eggs
  • 1/2 cube Knorr® Vegetable Bouillon Cube, crumbled
  • 1/3 cup (75 mL) plain dry bread crumbs
  • 8 Tbsp. (125 mL) vegetable oil, divided

  1. Shred potatoes and onion with hand grater or food processor with shredding attachment; combine in large bowl.

  2. Whisk eggs with 1/2 Knorr® Vegetable Bouillon Cube until well blended. Add egg mixture and breadcrumbs to potato mixture; mix until well blended.

  3. Heat 4 Tbsp.(60mL) vegetable oil in large nonstick skillet over medium heat. Working in batches of about 4, ladle ¼ cups potato mixture into the hot oil and flatten to 3-in. (7.5 cm) pancakes. Fry until bottoms are dark golden brown, about 2 to 3 minutes. Turn and continue frying, adding remining oil as needed, until bottoms are dark golden brown, another 2 to 3 minutes.

  4. Drain on paper towels. Serve immediately.

  1. Amount per Serving
Nutritional values Amount per Serving

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