Wishing a Happy Hanukkah to all those celebrating! Chef Ben Goodnick of Summer House Santa Monica is letting us in on a little secret, his favorite family latke recipe. For those looking to get a bit more creative this holiday season, here are four ways to top your latkes.

For the downloadable latke recipe, click here. 

Latkes with sour cream and apple sauce

Chef Ben Goodnick Latke Recipe

Serves: 6-8 people


2 eggs, lightly beaten
4 large Idaho potatoes, peeled and grated on the small holes of a box grater
1 small onion, peeled and grated on the small holes of box grater
1 teaspoon salt
2 tablespoon matzah Meal or flour
Salt and black pepper to taste
Your preferred oil, duck fat or rendered chicken fat (schmaltz) for frying


  1. In a bowl stir together eggs, grated potatoes and grated onions.
  2. Stir in salt, pepper and matzah meal or flour
  3. Heat about 1/4 inch oil over medium high heat in a heavy bottomed sauté pan.
  4. When a drop of the latke mixture immediately sizzles the oil is ready.
  5. Place large spoonfuls of the batter into the pan and spread into 3-4 inch circles.
  6. Fry for 3-5 minutes on the first side or until golden.
  7. Flip and fry the second side.
  8. Remove to a sheet pan lined with a rack to drain.
  9. Hold in a 200 degrees F oven as you fry the rest of the batch.


  • To determine when the oil is hot enough, put a drop of water or potato juice in it and when it sizzles, it is ready. The oil should be hot enough to sizzle but not splatter.
  • This is a very juicy mixture and will get juicer as the latkes cook. Don’t worry, you don’t need to get rid of the juice.