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Potato Latkes

  • Yield: 16 to 24 latkes


  • 4 large russet or Idaho potatoes (1 pound each)
  • Juice of 1 lemon
  • 2 large eggs
  • 1 large onion
  • One-fourth cup all-purpose flour
  • 2 teaspoons salt
  • Corn oil for frying


  • Peel the potatoes and grate them by hand or in a food processor. (Jewish mothers always, and I mean always, grate potatoes by hand.) Squeeze the grated potatoes to get rid of excess water. Place the potatoes in a bowl and mix in the lemon juice. Peel and grate the onion and lightly beat the eggs. Add the grated onion, beaten eggs, flour, and salt, and mix well.
  • Heat about one-fourth cup of oil in a frying pan. Drop spoonfuls of the potato mixture into the hot oil, pressing down to form a pancake and fry until golden brown on both sides. Drain on paper towels and keep latkes warm by covering with foil. Serve immediately with sour cream or applesauce.
  • I would like to acknowledge Michael Strassfeld the author of A GUIDE AND COMMENTARY TO THE JEWISH HOLDAYS, to The Jewish Holidays as the basis for this article. Finally, this celebration or Festival of Lights, is a joyous time to share with friends and family. I wish you and yours health and happiness for the coming year.

Recipe Details