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
Energy (g) 540.0
Calcium (g) 75.0 mg
Carbohydrates (g) 54.0 g
Fat (g) 33.0 g
Fiber (g) 4.0 g
Iron (g) 3.0 mg
Potassium (g) 1150.0 mg
Protein (g) 10.0 g
Saturated Fat (g) 5.0 g
Sodium (g) 340.0 mg
Sugar (g) 3.0 g
Trans Fat (g) 0.0 g

Tip: Begin frying the potato mixture as soon as it’s done to prevent too much liquid from seeping out of the potatoes. When working in batches, try to strain away any excess liquid before placing in the hot oil.

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