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    Traditional LatkesTraditional Latkes

    Traditional Latkes

    Make perfectly golden, crispy latkes with this easy recipe! These traditional potato pancakes are made with shredded hash browns, fresh green onions, and a hint of lemon for brightness. Pan-fried in vegetable oil, they’re crunchy on the outside and tender inside—ideal for Hanukkah celebrations or any time you crave comfort food. Serve with classic toppings like applesauce or sour cream for an authentic experience. Ready in under an hour, this recipe yields about 36 latkes, making it perfect for family gatherings or holiday parties.
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    Recipe - Dearborn Market
    latkes
    Traditional Latkes
    Prep Time20 Minutes
    Servings12
    Cook Time34 Minutes
    Ingredients
    3 large eggs
    2 bags (20 oz. each) refrigerated shredded hash browns
    1/2 cup finely chopped green onions
    3 tbsp all-purpose flour
    2 tsp kosher salt
    1 tsp fresh lemon juice
    1/4 tsp ground white pepper
    3/4 cup Bowl & Basket vegetable oil
    Applesauce and/or sour cream for serving (optional)
    Directions
    1. Line rimmed baking pan with paper towel. In small bowl, whisk eggs. In large bowl, toss hash browns, onions, flour, salt, lemon juice and pepper; add eggs and toss gently. With hands, form about 1/4-cup potato mixture into patties; place on separate rimmed baking pan.
    2. In batches, in large nonstick skillet, heat 2 tablespoons oil over medium-high until very hot but not smoking. Add latkes; cook 6 minutes or until edges are golden brown, turning once.
    3. Transfer latkes to paper towel-lined pan; keep warm. Makes about 36 latkes.
    4. Serve latkes with applesauce and/or sour cream, if desired.
    20 minutes
    Prep Time
    34 minutes
    Cook Time
    12
    Servings

    Directions

    1. Line rimmed baking pan with paper towel. In small bowl, whisk eggs. In large bowl, toss hash browns, onions, flour, salt, lemon juice and pepper; add eggs and toss gently. With hands, form about 1/4-cup potato mixture into patties; place on separate rimmed baking pan.
    2. In batches, in large nonstick skillet, heat 2 tablespoons oil over medium-high until very hot but not smoking. Add latkes; cook 6 minutes or until edges are golden brown, turning once.
    3. Transfer latkes to paper towel-lined pan; keep warm. Makes about 36 latkes.
    4. Serve latkes with applesauce and/or sour cream, if desired.