The Latest

all lifestyle


The Latest



Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

my mother-in-law's famous potato latkes!


Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
my mother-in-law's famous potato latkes!
Print Recipe
0 from 0 votes


Our family latke recipe is the first, last, and only you'll ever use! Perfectly light and crisp, these homemade latkes are essential for all Hanukkah and holiday celebrations!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Appetizer
Cuisine: American / Jewish
Keyword: homemade latkes, hwo to make latkes, latke recipe, potato latkes, what to serve on hanukkah
Servings: 6 servings
Calories: 402kcal
Author: Slightly adapted from Lois Laing


  • 5 lbs russet potatoes
  • 2 large sweet onions
  • 4 eggs slightly beaten
  • ½ - ¾ cup matzo meal can substitute potato starch or flour
  • ½ Tbsp salt
  • 1 tsp baking powder
  • ½ tsp freshly ground black pepper
  • 1-2 large bottles of canola oil


  • Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and re-cover with warm water, repeating the process a total of 3 times. You'll know you're done when there are very few bubbles at the top of the bowl. 
  • Working in batches and using a large cheese cloth, kitchen towel, or even an old pillow case, squeeze out all excess moisture from potatoes. Place drained potatoes in a large mixing bowl.
  • Meanwhile, grate onions and ring out any excess water. Add onion to potatoes, along with most of the eggs (I'll begin by using ¾ of them, reserving the rest) , matzah meal, kosher salt, baking powder, and black pepper, then mix well. If mixture seems too dry, add more egg a little at a time.
  • Heat enough oil to fill a pan about ½”. When oil reaches 400F, drop about 1-2 Tbsp of latke batter into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2-3 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.
  • Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250 F. Serve with homemade applesauce or sour cream.


Calories: 402kcal | Carbohydrates: 82g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 725mg | Potassium: 1683mg | Fiber: 6g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 24mg | Calcium: 119mg | Iron: 4mg