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Man holding tray full of latkes and sauces on the side
Will never say no to lotsa latkes. And these look amazing.
Photo: Geo Karapetyan, Food Styling: Kent Gould

Sam Spector’s Delicious Hanukkah Latkes Recipe!

Shout-out Gail for sharing her recipe for this tasty dish!

Sam Spector is a celebrity stylist responsible for the signature looks of some of Hollywood’s leading, including Neil Patrick Harris, Brendan Frasier, Daniel Radcliffe, Andy Samberg, Billy Eichner and Jesse Tyler Ferguson.

December 22, 2023 10:04 am

Introducing another member of the WCU (Wondercade Cinematic Universe): stylist Sam Spector. But Sam doesn’t have style recs today — he has a delicious latke recipe. Fashion and food? Who knew? – NPH

We have a tradition in our family: latkes for Hanukkah. (And many other get-togethers! So don’t worry that Hanukkah ended a week or so ago — this is a great recipe for any time of year or occasion!) My mother-in-law welcomed me into this delicious tradition when she welcomed me into her family, and I couldn’t be happier, because she makes the best latkes. Only fitting for the best mother-in-law! Love ya, Gail.

So today I’m super excited to share her “recipe.” I put the word in quotes because I have never seen her break out a cookbook or notes for anything she makes. She just wings it. Thankfully, she was kind enough to write things down for you (and me). Enjoy!

My Mother-in-Law's Latkes

Servings: 18-20 servings

Copy Ingredients

  • 4 large russet potatoes
  • 1 medium onion
  • 2 eggs
  • ¼ cup flour
  • 1 tsp. kosher salt (not table salt)
  • ¼ tsp. pepper

Copy Directions

    1. Peel and cut potatoes into chunks.

    2. Use a food processor or hand grater to grate the potatoes. (Make sure to grate, not shred. You don’t want them too mushy — you want to still see potato pieces.)

    3. Put them in a colander over a pot or the sink to drain the liquid. If you’re doing them in batches, cover them with a towel to prevent them from browning.

    4. Grate the onion in the food processor and again drain the liquid through a colander.

    5. Add the onion and all the other ingredients to the drained potato mixture.

    6. Drop a large serving spoonful into a well-oiled pan, or use an electric griddle for a more consistent temperature and larger surface area. My mother-in-law insists on canola or vegetable oil (anything but olive oil).

    7. Brown on one side, then flip and brown on the other side. Be patient. They should be golden brown on each side before flipping.

    8. Transfer to a paper towel before serving with applesauce and/or sour cream, or any other topping of your choice.

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