Potato Latkes Recipe
Potato Latkes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These potato and onion pancakes are tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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 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

Nutritional Facts

2 pancakes: 115 calories, 7g fat (1g saturated fat), 16mg cholesterol, 205mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 2g protein.

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

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LindaS_WI User ID: 7202558 268580
Reviewed Jun. 27, 2017

"I made these last night for dinner and everyone loved them. I did fry them up and keep them in a 200 degree oven until all of them were cooked so no one was waiting or eating cold ones. I didn't have any scallions but I do have a bunch of chive plants so I used those instead."

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