Latkes Recipe

Be the first to write a review

Rate recipe

I inherited my mother's love of cooking. I serve these crispy potato pancakes for Hanakkah and other celebrations.—Rachel Delano, Tappahannock, Virginia

This recipe is:

Quick

[X]

Rate Latkes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Latkes Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

15 15 30

Ingredients

2 cups shredded peeled potatoes (about 2 medium)
1/2 cup finely chopped onion
2 green onions, chopped
1 egg, lightly beaten
Salt and pepper to taste
Oil for frying

Directions

Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside.
In a large bowl, combine the potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten.
Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve. Yield: 1-1/2 dozen.

Originally published as Latkes in Taste of Home December/January 2001, p49