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Country Potato Pancakes

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 24 pancakes


  • 3 large potatoes (about 2 pounds), peeled
  • 2 large eggs, lightly beaten
  • 1 tablespoon grated onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • Vegetable oil for frying


  • Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
  • Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

Test Kitchen Tips
  • Warm leftover pancakes in the oven and have them with breakfast. Serve as a snack with smoked salmon or applesauce.
  • Have these latkes as part of your Hanukkah celebration—along with these other traditional recipes.
  • Nutrition Facts
    2 pancakes: 257 calories, 8g fat (1g saturated fat), 31mg cholesterol, 242mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 6g protein.

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    • shannondobos
      Oct 27, 2020

      These were very simple and delicious. Soaking up the liquid from the potatoes is the key to the crispy success! I will definitely make them again.

    • havlicek
      Jun 25, 2020

      I am Czech. Adding a little garlic is great. Make in food processor or blender. Put in bowl and tip slightly to drain. Save a few for next morning . Cut up and break eggs and cook slightly. PERFECT!!!!

    • Jackie
      Jan 2, 2020

      The green specs are onions

    • Marian
      Jun 15, 2019

      May I recommend mixing all ingredients first-then grating/adding potatoes at very last. They turn grey rapidly! Been making for years.

    • Sandy
      Apr 28, 2019

      This is a family favorite - we always have these with breakfast sausages, syrup and plum jam. It's a great fast meal with a nice blend of hearty pancakes, tart jam and the sweetness of syrup.

    • Kathleen
      Mar 20, 2019

      My dad, german heritage used to make delicious potato pancakes. They were potatoey and with onion. I especially remember when he got the old wooden handled grinder and hooked it to the table, he would be making a favorite food. He would put a pan on the floor to catch all of the potato starch liquid. If at a garage sale, look for one of these grinders. It’s old fashioned and fun!! I kept dads!! This recipe great just as shown unless you wants to use. white or yellow onion. Don’t overpower. Better with a little ketchup if anythi g. Drop the syrup.

    • Celeste.Babiarz
      Mar 20, 2019

      I am of polish descent also, We use red skin potatoes and no onion. Top them with sour cream as a meal and with sugar or jelly as a dessert. Yum!

    • SueMoss
      Feb 23, 2019

      We omit the onion and pour syrup over them like you do on pancakes. We don't have these very often because all of us could eat and eat these.

    • Cruella747
      Jul 13, 2018

      Hexesharon... If I had to guess, I'd say the green was chopped parsley. Personally, I would add chopped chives, and serve with applesauce. That's how us Polacks eat them!

    • hexesharon
      Apr 26, 2018

      why do they have green specks ?