Potato Latkes for a Crowd

1 review, 5 star(s). 100% would make again

Ready in 2 hours

Best latkes ever, or so my family claims. Enough for a Hanukkah party. Make ahead and freeze.


10 lbs baking potatoes
5 large onions
1 cup flour
6 Eggs; (up to 8)
salt & pepper; to taste
1 cooking oil

Original recipe makes 40



Peel the potatoes and shred them in the food processor (DON'T use the steel blade). Peel and shred the onions in with the potatoes. Transfer into a very large bowl. Add flour, eggs, salt and pepper and mix thoroughly (I use my hands). As water releases from the potatoes, suction it out with a baster. Heat 1/4" oil in a large frying pan over medium high heat. Drop batter by tablespoons into hot oil, flatten with spoon or spatula. When edges are golden, flip and cook til golden brown on both sides. Remove to paper towels to drain. If you want to freeze them, put drained latkes on cookie sheets and place in freezer for about an hour. When frozen, put them into a plastic bag and return to freezer. To reheat, put frozen latkes onto cookie sheets and bake at 400 for about ten minutes, until bubbling. Serve with sour cream, applesauce, cranberry sauce or whatever else you fancy. Makes about 120 latkes (3/serving).

Verified by stevemur
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Don't use organic potatoes; they're too watery and the latkes come out soggy. I tried mild onions once, but regular ones add much more flavor. I recommend using no more than 2 frying pans at a time, since you'll get burned trying to manage anything on the back burners of the stove. [I posted this recipe.]
rgoldston 6y ago

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