How to make latkes for Hanukkah

PIKESVILLE - Baltimore's Suburban House in Pikesville has the secret to the awesome Hanukkah treats. Grab your sour cream and apple sauce and tune in for the holiday fun.

“We specialize in making people happy,” said Suburban House restaurant owner Joseph Stowe.

The Pikesville deli is cooking up some Chanukah cheer, dishing out more than 250 dozen latkes a week. That’s a lot of latkes!

“The significance of the latke is the oil. The oil was supposed to last for one day, and it lasted eight days and the people ate fried potatoes during those eight days,” said Joe.

Based on the Chanukah miracle, Joe says the secret to great latkes is love.

“It’s tender loving care,” he smiled.

“The potatoes have to be cooked to a certain degree. Otherwise it’s going to be too mushy or too hard,” Joe added.

Joe gave The List a recipe to make latkes you’ll love.

Suburban House Latkes


¼ cup vegetable oil

3 cups shredded peel potatoes

½ cup of chopped onion

1 tablespoon chopped fresh chives

3 tablespoon flour

4 eggs beaten

1 teaspoon salt

1/8 teaspoon pepper



In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Meanwhile, in medium bowl, stir potatoes and remaining ingredients until well mixed. Using about 1/3 cup mixture for each, form 9 patties 3 to 4 inches in diameter.

2. Cook patties 2 to 3 minutes on each side of until golden brown; cover to keep warm while cooking remaining patties. Repeat with remaining oil and patties. Serve immediately.

Makes 9 potato pancakes

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