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Potato Latkes Recipe

Potato Latkes Recipe

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. —Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:12 servings


  • 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


  • 1. Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper.
  • 2. 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.

Reviews for Potato Latkes

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lucy12549 User ID: 8158394 214892
Reviewed Dec. 14, 2014

"I read the only review and I don't need matzo meal in these Latkes to make them real."

yides User ID: 4557887 102107
Reviewed Dec. 2, 2010

"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."

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