Kittencal's Crispy Potato and Green Onion Pancakes (Latkes)

Total Time
Prep 20 mins
Cook 12 mins

This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

Ingredients Nutrition

  • 2 lbs red potatoes, peeled
  • 1 large egg, lightly beaten
  • 3 tablespoons flour (or use matzo meal)
  • 2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
  • 2 teaspoons black pepper (or to taste)
  • 4 -6 green onions, finely chopped (use as much as you like I use lots!)
  • 3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
  • oil (for frying)


  1. Grate the potatoes using a the coarse side if the grater or use a food processor.
  2. Place into a large bowl and cover with cold water.
  3. Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
  4. Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
  5. Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
  6. Heat oil in a heavy skillet over medium heat.
  7. Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
  8. Sprinkle with more salt if desired.
  9. Place only a few pancakes in the pan, careful not to over crowd.
  10. Cook until golden and crisp on both sides adding in more oil if needed).
  11. Repeat with remaining potato mixture.
Most Helpful

This is the first time I ever commented on a recipe. I've made this recipe many times. This is absolutely one of my favorites! They are just as good when I take them from the freezer and reheat them. I find letting the potatoes drain for awhile in a colander, then twisting them in a clean towel, helps drain most of the liquid. Kittencal, your recipes rock!

javaqueen July 21, 2010

As always, Kittencal's recipes are fantastic! These were great potato pancakes. Actually followed the recipe this time...not something I do often. My husband couldn't get enough!

purpleturtle April 11, 2010

Fabulous. I was looking for an hors d'oeuvre base on which to serve some Smoked Arctic Char. I had to substitute chick pea four for the flour as one of my guests has gluten issues. I honestly think the chick pea flour substitution improved them by adding a bit more of an earthy flavour. I only soaked my grated potatoes for 6 hours. (I didn't look up the recipe soon enough.) There was an awful lot of starch at the bottom of the bowl, let me tell you. I added 3 tsp of salt to the mixture. Next time I would only add 2 1/2 tsp as 3 was almost too much ( and I like salty). I made mini latkes. and served with sour cream, smoked arctic char, lemon and dill. Sublime. Excellent recipe Kitten. It is a keeper.

Chef Regina V. Smith October 11, 2009