1/1 Photo of Potato Latkes (Pancakes)
Chef Elaine C.'s Note:
These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour.
My Private Note
Units: US | Metric
- 1Peel potatoes, apple, and onion.
- 2Put them through a meat grinder, if you have one. Alternatively, grate them in food prcessor or blender.
- 3Pour off some of the excess water from grated potatoes.
- 4Beat eggs lightly in medium bowl and add grated potato mixture, salt, and matzo meal or flour.
- 5Pour about 1" of oil in large skillet and heat until a few drops of water sizzle when they hit the oil.
- 6Drop the mixture by tablespoons into the hot oil.
- 7Brown latkes to golden color, then flip over and brown the other side.
- 8Immediately remove to double or triple layer of paper towels to drain. Serve hot, with apple sauce and sour cream'.
- 9If you can't serve at once, put in 190 deg. F oven. I put each batch in the oven as soon as they are drained, so that all are good and crisp. I also usually double or triple the recipe according to the number of people eating.
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Nutritional Facts for Potato Latkes (Pancakes)
Serving Size: 1 (217 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 358.7
- Calories from Fat 151
- Total Fat 16.7 g
- Saturated Fat 2.7 g
- Cholesterol 122.6 mg
- Sodium 637.1 mg
- Total Carbohydrate 44.5 g
- Dietary Fiber 5.3 g
- Sugars 2.7 g
- Protein 8.7 g