• Micah

Family-Style Skillet Latkes

This year, Hanukkah is likely to look a little different than years past. With many holiday traditions experiencing a shake-up, try out a new take on the classic latke with this family-style recipe for your favorite potato pancake. No need to fuss over a pan of hot oil, instead, tuck into this sliceable skillet latke, a mess-free way to celebrate the festival of lights!


Skillet Latkes

Author: Micah Siva

Cuisine: Jewish

Serves: 4-6


  • 2lb (2 large) baking potatoes (like Russet), peeled

  • 1 small white onion, grated

  • 2 tbsp parsley, chopped

  • 2 tbsp flour

  • ½ tsp baking powder

  • 2 eggs

  • ¼ tsp sea salt

  • Pinch black pepper

  • 4 tbsp vegetable oil, divided

  • 1 tbsp butter


  1. Using the large holes of a box grater or food processor, grate the potato and onion.

  2. Transfer to a clean kitchen towel and wring out excess liquid.

  3. Add the potato and onions to a bowl, stir in parsley, flour, baking powder, salt, and pepper.

  4. Pour in whisked eggs, stirring to combine.

  5. Heat 3 tbsp oil in a skillet over medium heat until shimmering. Add the potato mixture, pressing down firmly with a spatula. Let cook for 8-10 minutes, or until the bottom is crisp and golden.

  6. Cover with a plate and flip the latke onto the plate. Add remaining oil and butter to the pan. Slide the pan, cooked side up, back into the pan.

  7. Cook the other side for an additional 5-10 minutes.

  8. Slice, and serve with apple sauce or sour cream.

  9. Enjoy!

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