Potato Latkes

Prep Time
15 mins
Cook Time
15 mins
14 servings
Recipe by: Eggland's Best

A classic recipe for your Hanukkah celebration!

Make This Recipe


  • 2 pounds russet potatoes, peeled & shredded
  • 1 tablespoon grated shallot
  • 2 tablespoons flour or matzo meal
  • 3 large, Eggland's Best eggs, beaten
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup canola oil for frying


  1. Beat 3 Eggland's Best eggs together in a small bowl and set aside.
  2. Using a food processor, or a large box grater, shred potatoes in a large sieve or colander lined with cheesecloth or a clean kitchen towel.
  3. Set sieve or colander in a large mixing bowl. When potatoes are grated, twist cloth and squeeze moisture out completely.
  4. Skim off liquid, leaving whatever potato starch remains in the bowl.
  5. Add eggs, flour, salt, garlic powder to the potato starch. Blend and add the shredded potatoes to the bowl.
  6. Mix to combine and coat all of the shredded potatoes with the egg mixture.
  7. In a large heavy-bottomed skillet, heat canola oil over medium-high heat until hot. Place heaping tablespoons of potato mixture into the oil and press down to form 1/4-inch patties. When bottom side is lightly browned, flip over using a heat-proof spatula and cook until golden brown. Place on a plate lined with a paper towel to drain excess oil. Repeat with remaining mixture.
  8. Serve with applesauce or sour cream.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Pancake
Calories 138
Fat 9g (56% calories from fat)
Saturated Fat 1g
Cholesterol 38mg
Sodium 218mg
Carbohydrates 13g
Dietary Fiber 1g
Protein 3g