We were looking for a simple, foolproof recipe for latkes that we can share with you all, and this is it! The latkes come out super crispy on the outside and tender on the inside.

While you can certainly eat them all in one sitting just by themselves, we put together some of our favorite toppings for you to try. Eating freshly made latkes straight from the frying oil is the best way to go, although they can be made a few hours ahead. Reheat them on a baking sheet in a 350°F oven for 5-10 minutes before serving. Any flavorless oil you prefer will work well for the frying.

Watch the full class recording from our 2023 “Simple Recipes For A Delicious Hanukkah” HERE and scroll to the bottom of this page for 5 latke topping variations!

Makes 8-10 latkes

INGREDIENTS:

3 medium-large Yukon Gold or russet potatoes,

peeled

½ yellow onion, peeled

2 tablespoons all-purpose flour

¾ teaspoon salt

1 egg

Vegetable, canola or sunflower oil for frying

INSTRUCTIONS:

Coarsely grate the potatoes into a large bowl, then grate the onion. Squeeze out all the liquid. Stir in the flour, salt and egg until combined.

In a large nonstick frying pan over medium-high heat, pour in oil to a depth of ¼ inch and heat until hot but not smoking. Work in batches of 3-5 latkes, depending on the size of your pan.

For each latke, scoop 2 tablespoons of the potato mixture into the palm of your hand, form into a patty and add to the hot oil. Reduce the heat to medium and cook until browned on the underside, about 5 minutes.

Flip the latkes and cook until perfectly golden on the other side, about 5 minutes longer. Transfer to paper towels to drain.

Repeat to cook the remaining latkes, adding more oil to the pan as needed.

Eat the latkes while still warm for the ultimate bite: crispy bits on the outside and tender on the inside.

Shawarma Smoked Salmon with Salmon Roe, Sour Cream and Scallions

Spread a layer of New York Shuk Shawarma spice on a plate and place sliced smoked salmon on top, coating all sides. Top each latke with a dollop of sour cream and add a slice of the shawarma salmon in a curved shape. Garnish with ½ teaspoon salmon roe and sprinkle with chopped scallions.

Matbucha and Feta

Top each latke with a slice of feta cheese, then dollop 1 teaspoon Signature Matbucha or Matbucha with Olives & Mint on top. Garnish with chopped herbs (oregano, thyme and/or parsley work well).

Tzatziki, Olives and Za'atar

Top each latke with a dollop of tzatziki (see recipe below), sprinkle with New York Shuk Za'atar or Sumac, and garnish with chopped olives and herbs (oregano, scallions and/or parsley work well).

Ras el Hanout Spiced Applesauce

Stir a few shakes of New York Shuk Ras el Hanout into your favorite brand of applesauce and top each latke with a spoonful. Garnish with a dollop of sour cream and a few extra shakes of Ras el Hanout.

Harissa Mushrooms with Sour Cream & Herbs

Top each latke with a dollop of sour cream and add a tablespoon of harissa mushrooms (see recipe here). Garnish with chopped herbs (oregano, thyme and/or parsley work well) and a shake of New York Shuk Fiery or Rosey Harissa.