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Family-Style Skillet Latkes

Micah Siva



Growing up, Hanukkah was a big deal. It was my family’s time to close out the year and come together over a table full of golden, crispy fried latkes and sufganiyot (jelly doughnuts). My mom would be huddled over a hot pan of oil, and it felt like she spent the entire night flipping latkes and doughnuts while we devoured each one the second it hit the plate.  

As I grew up, I’ve continued our family tradition of Hanukkah dinners, but it looks a little different than the full table of my childhood. Being oceans away from my family, coming home after a full day’s work, and trying to not smell like a latke for the full eight days, I’ve shaken up my family’s latkes and love serving up this family-style skillet latke. 

This Skillet Latke gives you the flavor of the traditional Hanukkah dish without spending the night flipping potato pancakes. If you didn’t grow up celebrating Hanukkah, you can avoid the all-night flipping altogether and skip straight to this simpler version! No need to fuss over a pan of hot oil. Instead, tuck into this sliceable skillet latke, a mess-free way to celebrate the festival of lights. 

Ingredients for 4-6 servings

  • 2 lb. (2 large) baking potatoes (like Russet), peeled 
  • 1 small white onion, grated 
  • 2 Tbsp. parsley, chopped 
  • 2 Tbsp. flour 
  • 1/2 tsp. baking powder 
  • 2 large eggs 
  • 1/4 tsp. sea salt 
  • Pinch black pepper 
  • 4 Tbsp. vegetable oil, divided 
  • 1 Tbsp. butter 


  1. Using the large holes of a box grater or food processor, grate the potatoes and onion.  
  1. Transfer to a clean kitchen towel and wring out excess liquid.  
  1. Add the potato and onions to a bowl, stir in parsley, flour, baking powder, salt, and pepper.  
  1. Pour in whisked eggs, stirring to combine.  
  1. Heat 3 Tbsp. oil in a skillet over medium heat until shimmering. Add the potato mixture, pressing down firmly with a spatula. Let cook for 8-10 minutes, or until the bottom is crisp and golden.  
  1. Cover with a plate and flip the latke onto the plate. Add remaining oil and butter to the pan. Slide the latke, cooked side up, back into the pan.  
  1. Cook the other side for an additional 5-10 minutes.  
  1. Slice, and serve with apple sauce or sour cream.  
  1. Enjoy!  


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Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, (Nosh with Micah), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.