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Potato Latkes Recipe

Potato Latkes Recipe photo by Taste of Home

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These thin onion and potato pancakes make a tasty accompaniment to any meal. The key to their crispiness is draining all the liquid from the grated potatoes and onion before frying.

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Potato Latkes Recipe

Prep: 20 min. Cook: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying
Applesauce

Directions

Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper.
In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve with applesauce. Yield: 2 dozen.

Originally published as Latkes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p243

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Potato Latkes

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(1-1) of 1 reviews

Reviewed on Dec. 02, 2010 by yides

I can tell that not a really orthodox jew made this recipe. I'm an orthodox jew and i'll tell you what a good latka is to be like, use as many potatoes as you like with the equivalent amount of eggs, for example 5 potatoes to 5 eggs, spice it well : red pepper, garlic powder, black pepper and salt, sufficient oil in batter and for frying, with a little seltzer to fluff it up. ladle in heaping spoonfuls in oily pan, do NOT deep fry - oil may just about reach a quarter lenghthwise into latka. Let cook on each side until well golden, ENJOY IT'S YUMMMMMMY Traditional Jewish latkas - Happy Chanukah.