Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Ola Rokita26 December 2018Comment (1)


Fried Latkes

Latkes or potato pancakes, are the perfect comfort food during cooler winters months. When I was growing up in Poland this was our favorite winter dish. Other than on Hanukkah, latkes can be eaten as a side dish or just on their own.

My grandmother made the best latkes. They were extremely light and crispy, and tasted more like dessert rather than a side dish.

For superb texture, grate the potatoes by hand if you can

The key to making light and crispy latkes is to drain the excess fluid from the grated potatoes. And as much as using a mixer is a fast and easy solution to shred the potatoes and the onion into a pulp, nothing beats the old hand grater.

I like my latkes to have some texture, and by using the large holes on the hand grater, it gives the latkes a perfect texture. It also helps make them airier.

Fry your latkes in sunflower seed oil

My favorite oil for frying is sunflower seed oil. It’s a sweeter oil and much more delicate than canola or vegetable oils. Plus, with all the recent genetic modifications done to canola or corn in the US, I prefer to avoid these oils.

Sunflower seed oil contains higher level of monounsaturated fat, which is rich in vitamin E and lower in saturated fat. This makes sunflower seed oil better for your heart. If you can, try to avoid processed or partially hydrogenated oils. These are bad for your cholesterol levels and your overall heart health.

A small amount of flour will keep the form

I also use only wheat flour from Poland to hold the form. Very small amount of flour is needed if you want yours to be light and have fewer calories.

Of course latkes without sour cream or apple sauce are not complete. My favorite way to eat them is with generous amounts of sour cream. Tastes so yummy and my kids can eat ten in a single sitting!



  • 4 large potatoes
  • 1 small onion
  • 1 whole egg
  • 2 tbsp flour
  • 2 tsp salt
  • 1 pinch black ground pepper


  1. Peal and grate the potatoes using a grater with medium or large holes. 

    peel potatoes
  2. After grating, gently tilt the bowl and pour out some of the excess juice. Then leave the grated potatoes on the side for about 10 minutes. 

    grate the potatoes
  3. In the meantime grate the onion. You can use the small or the medium holes on the grater.

    grate onion
  4. Go back to the potatoes and drain the remaining juice. You can use a sieve to do it more precisely. But if you simply tilt the bowl, and press the potatoes against the wall of the bowl and let the juice flow out, that should also do it.

    drain potatoes
  5. Next, using a spoon, mix in the flour, the egg, the salt, and the ground black pepper together with the potatoes. Then add the grated onion and mix them all together. 

  6. Pour about 2-3 table spoons of sunflower seed oil onto a frying pan, and heat it over a medium heat. 

  7. Lower the heat to medium-low, and gently scoop about two tablespoons of the potatoes mixture, and fry each pancake for about 1-2 minutes on each side.

  8. Place your latkes on a plate lined with paper towel to absorb any excess oil. Repeat the process to make the next latkes.

  9. Serve it with sour cream or apple sauce.

    latke with sour cream
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Recipe Name
Alex Rokita
Ola's Bakery
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{ 1 comment… read it below or add one }

Jonathan March 14, 2019 at 06:46

Of course, these are one of my favorites and should be displayed on top. It’s always a special meal when there are latkes.


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