Kim’s Quick Latkes

Preparation info

  • Difficulty


  • Makes about



Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

Making latkes can be messy, time-consuming, and exhausting. But because there’s nothing like eating a hot homemade latke, every year I succumb to the pressure and make a big batch. In the past, I would spend hours grating potatoes, and the gratings would invariably end up all over the place: in my hair, on the lampshades, on the floor. I knew there must be another way. The answer was the food processor. Now, I put all the ingredients into my processor fitted with the metal blade, pulse and process briefly, and I am done. It is a fuss-free, super-easy solution to a long-standing problem, and the results are mouthwatering. The latkes are crisp on the outside, soft on the inside, and freeze beautifully. If you like, sprinkle the latkes with truffle salt just as they come out of the frying pan-a divine addition. (If you plan to do this, reduce the kosher salt to ½ teaspoon.)


  • 5 Yukon gold or red potatoes, about 2 lb (1 kg) total weight, peeled and cut into large chunks
  • 1 large yellow onion, cut into large chunks
  • 2 large eggs
  • cup (2 oz/60 g) (all-purpose) flour
  • 1 teaspoon baking powder
  • Kosher salt and freshly ground pepper
  • ½ cup (4 fl oz/125 ml) rice bran oil or canola oil


Preheat the oven to 400°F (200°C).

In a food processor, combine the potatoes, onion, and eggs and process with quick on-off pulses until the potatoes and onion are chopped into small pieces, about 30 seconds. Add the flour, baking powder,

teaspoon salt, and ¼ teaspoon pepper and process until the ingredients are well combined, a couple of seconds longer.

In a large frying pan, heat the oil over medium-high heat. Using an ice-cream scoop (you know I like to make sure they are all the same size!), scoop up the potato mixture, drop into the hot oil, and flatten with a spatula or fork to about ¼–½ inch (6–12 mm) thick. Cook only 4 latkes at a time so you don’t crowd the pan. Once the edges are browned, carefully flip the latkes over and cook until the underside is crisp and golden, about 2 minutes per side. Transfer the latkes to paper towels to drain. Repeat with the remaining potato mixture. You can serve them right away, but I like to arrange them in a single layer on a baking sheet and put them in the oven for 3–5 minutes to give them a final crisping.

To freeze the latkes, let them cool completely, then freeze them in a single layer in large lock-top plastic freezer bags for up to 1 month. To serve, thaw in the refrigerator overnight and reheat in a 375°F (190°C) oven until piping hot, 8–10 minutes.