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Potato pancakes are traditionally prepared during the celebration of Hanukkah. These delicious fritter-style patties are simple to make, but hard to forget.

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Servings and Ingredients

Serves 6
4 (7- to 8-oz.) russet potatoes, scrubbed, peeled and coarsely grated
1 medium yellow onion, trimmed, coarsely grated
2 Hy-Vee medium eggs
2 tbsp. traditional matzo meal
½ tsp. coarsely ground Hy-Vee sea salt, plus additional to taste
¼ tsp. coarsely ground Hy-Vee black pepper
3 c. Hy-Vee canola oil, for frying
Chopped chives, for garnish and serving
Hy-Vee applesauce, for serving
Hy-Vee sour cream, for serving

Things To Grab

  • Box grater
  • Large colander
  • Large bowl
  • Paper towels
  • Whisk
  • Medium bowl
  • Wooden spoon
  • 12-in. cast iron skillet
  • Wire spider strainer/skimmer or slotted spoon
  • Sharp knife
  • Small cutting board
  • 3 small serving bowls
  • Serving platter


  1. Place grated potatoes and onion in a large colander. Squeeze out as much moisture as possible. Transfer potato mixture to a large bowl; pat dry with paper towels.

  2. Whisk together eggs, matzo meal, ½ tsp. salt and pepper in a medium bowl. Stir egg mixture into potato mixture until well combined.

  3. Heat canola oil to 300 degrees to 325 degrees in a 12-in. cast iron skillet over medium to medium-low heat.

  4. Shape potato mixture into 12 (2½- to 3-in.-round) patties, about 3/8-in. thick, using about 1/4 cup mixture for each.

  5. Carefully add potato patties to hot oil, 1 minute at a time to prevent oil from cooling down. Fry in batches for 6 to 8 minutes or until golden brown and crisp on the edges, turning halfway through. Drain on paper towels.

  6. Garnish latkes with chopped chives, if desired. Serve hot with applesauce, sour cream and additional chives. Season to taste with additional salt.

Recipe Source:

Iowa Historical Jewish Society