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I inherited my mother's love of cooking. I serve these crispy potato pancakes for Hanakkah and other celebrations.—Rachel Delano, Tappahannock, Virginia
18 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.