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Latke Class

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with password: Latkes

Traditional Potato Latkes:
Latkes are pan-fried potato pancakes (or other yummy veggie) made from grated potatoes and onion, an egg, and a binder, such as matzo meal or breadcrumbs or flour.


  • 1 1/2 pounds baking potatoes (3 to 4 potatoes) Russetts are great and Sweet potatoes too
  • 1/2 medium yellow onion, peeled and quartered
  • 1 large egg
  • 2 tablespoons matzo meal or unseasoned dry breadcrumbs
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup canola oil or chicken schmaltz, or a combination of both
  • Applesauce and sour cream, for serving

Cheese Latkes
Recipe for Italian-style ricotta cheese latkes. Kosher, dairy, Hanukkah.


  • 1 cup high quality whole milk ricotta cheese
  • 3/4 cup flour
  • 3 large eggs
  • 2 tbsp granulated white sugar
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • Nonstick cooking oil spray, for frying


1. Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter.

2. Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread it out into a thin circle after it hits the skillet.

3. Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke for doneness and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the latkes, they won’t form a perfect circle. Serve immediately.

4. These latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar.

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