1/8 Photos of Potato Latkes (Potato Pancakes)
Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. Some people also top the pancakes with a little sour cream.
My Private Note
Units: US | Metric
- 1Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.
- 2Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
- 3Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.
- 4Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
- 5Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
- 6Drop potato mixture into hot oil in frying pan.
- 7Flip over when bottom is browned, then smash down to flatten into a pancake.
- 8Fry on 2nd side until brown.
- 9Drain on paper towels and then transfer to a cookie sheet in a single layer.
- 10Repeat until all of the latkas are done.
- 11At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
- 12NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.
Browse Our Top Pancakes and Waffles Recipes
You Might Also Like...View All Pancakes and Waffles Recipes
Nutritional Facts for Potato Latkes (Potato Pancakes)
Serving Size: 1 (186 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 169.4
- Calories from Fat 18
- Total Fat 2.1 g
- Saturated Fat 0.6 g
- Cholesterol 74.4 mg
- Sodium 502.9 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 3.6 g
- Sugars 1.7 g
- Protein 6.2 g