Bobba’s latkes

Latkes sitting on a plate

Maaryasha Werdiger from Zelda Bakery shares her grandmother’s recipe for crispy latkes.

“Traditionally, latkes are eaten with sour cream and apple sauce; however, in Australia we often eat them with tomato sauce at our Chanukah BBQ,” she says.

Makes 12 small latkes


3 large potatoes
1 onion
1 egg
1 tbsp breadcrumbs or matzah meal
½ tsp salt
¼ tsp coarse black pepper
Oil for frying, such as vegetable oil


Grate the potatoes and onion into a bowl. Squeeze all the liquid out of the potatoes and then add the egg, the matzah meal, and salt and pepper.

Prepare a frying pan with a generous amount of oil. Once the oil is hot, use a dessert spoon to scoop out the latke mixture and place in the hot oil. Flatten the latke with the back of the spoon and fry it until it is dark brown on one side, then flip and continue frying until both sides are dark brown.

Remove from the pan and place on a cooling rack and eat when warm.

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