Potato Latkes / Draniki
Potato latkes, or draniki as they’re known in Belarus, are the kind of recipe that instantly evokes memories of warmth, laughter, and the comforting scent of frying onions and potatoes wafting through the air. For many of us with Ashkenazi roots, they’re more than just food—they’re an edible heirloom passed through generations, bridging holidays and everyday meals alike.
My own connection to latkes deepened during my time with Birthright Israel, where I found a new appreciation for the role food plays in cultural storytelling. Standing in a Jerusalem kitchen, grating potatoes alongside new friends, I felt a sense of shared heritage that was at once deeply personal and beautifully communal. This recipe—simple, rustic, and soul-satisfying—reminds me of that moment.
These latkes are golden and crisp at the edges, tender in the center, and best served hot with a generous spoonful of cool sour cream. Whether you call them latkes or draniki, they’re sure to become a beloved staple in your kitchen.
My own connection to latkes deepened during my time with Birthright Israel, where I found a new appreciation for the role food plays in cultural storytelling. Standing in a Jerusalem kitchen, grating potatoes alongside new friends, I felt a sense of shared heritage that was at once deeply personal and beautifully communal. This recipe—simple, rustic, and soul-satisfying—reminds me of that moment.
These latkes are golden and crisp at the edges, tender in the center, and best served hot with a generous spoonful of cool sour cream. Whether you call them latkes or draniki, they’re sure to become a beloved staple in your kitchen.
Ingredients
- 2⅕ lbs potatoes (1 kg)
- 2 medium onions
- 3 eggs
- ½ cup flour (60 g; gluten-free if desired)
- 2 tsp salt
- ¼ tsp cracked pepper
- Oil for frying
- Sour cream for serving
Instructions
- Peel and grate the potatoes into a large mixing bowl. You can use a food processor for ease.
- Using a clean cloth or sieve, squeeze out as much liquid from the potatoes as possible.
- Peel and grate the onions. Add to the potatoes. (If using a food processor, you can pulse both together.)
- Add the eggs, flour, salt, and pepper. Mix well until a smooth batter forms.
- Heat oil in a frying pan—enough to cover the latkes halfway up.
- Drop spoonfuls of the batter into the hot oil. Fry on medium heat until golden brown, then flip and cook the other side.
- Transfer to a paper towel-lined plate to absorb excess oil.
- Serve hot with sour cream.
Notes
For a crispier finish, try frying in batches without crowding the pan. You can keep cooked latkes warm in a low oven while you finish the rest.
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