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Bubbe’s Latkes

Great-grandmother Bubbe’s Hanukkah latkes are a holiday tradition.

Side dish: Latkes

One of my Bubbe’s tricks was to make absolutely sure that all of the water was drained from the potatoes before adding them to the mixture.


Vegetable or canola oil

5-pound bag baking potatoes, peeled

2 eggs, lightly beaten

1 large onion, grated

1 cup all-purpose flour

Salt to taste (1 to 2 teaspoons)

Sour cream



1. Peel and grate potatoes and place them in bowl of cold water for 5 minutes. Fully drain grated potatoes; add eggs, onions, flour and salt. Thoroughly mix in big bowl.

2. Pour oil into frying pan (about ½ inch in depth or enough so latkes will be immersed in oil).

3. From the latkes mixture, make patties about ½- to 1-inch thick and place in hot oil. Brown thoroughly on both sides. Place latkes (in layers) on paper towels to absorb oil. Serve immediately with sour cream and/or applesauce.

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Read about Stacey Saggese’s Hanukkah celebration in Thailand in Latkes in a Wok.

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