Latkes (Potato Pancakes)

Submitted by Teresa Johnson

• Ready In: 50mins
• Ingredients: 9
• Serves: 10

ingredients

• 3 lbs potatoes
• 2 eggs
• 1 teaspoon salt
• 3 tablespoons all-purpose flour or 3 tablespoons matzo meal
• 1⁄2 teaspoon baking powder
• 1 onion, minced
• black pepper, to taste
• paprika, to taste
• vegetable oil (for frying)

directions

1. Wash and peel the potatoes.
2. Grate the potatoes with a grater or food processor.
3. (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
4. (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
5. Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
6. Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
7. Use a pancake turner to flatten them out.
8. Fry to golden brown on both sides (about 3 minutes per side).
9. Drain on paper towels.
10. Serve topped with applesauce or sour cream.

Reviews

[PradaContessa]

Save yourself a lot of trouble and buy frozen shredded hashbrown potatoes. No peeling, grating soaking, or drying required. Done in 10 minutes! Yummy recipe though.

 

[Linsey S.]

This recipe halves well for my family of 4. I made them small, as my husband likes them crispy, but no mush inside, and they turned out perfect. Highly reccomended recipe!!

 

[XandersMom]

would give this 10 starts if I could! I grated the onion, and I felt like that made the texture better, and we got a really great onion flavor. The last 2 were fought over, I will be making this again, and again.

 

[Is it tasty]

These are the best latkes I've ever made. The recipes I've used in the past (at least 3 others over the past 30 years) were okay, but they didn't have that perfect blend of soft potato mush in the middle and crispy outsides. This recipe has both, and good flavour. I prefer yellow-flesh (Yukon Gold) potatoes for latkes so I used those. And because I don't like it when the potato shreds are too long and gangly, I cubed the potatoes prior to processing them. Plus, I grated/shredded the onion with the potatoes as others suggested. My foodie guest asked for this recipe. What more can I say?

 

[Pizza Fetish]

These are so yummy! I have tried other recipes and they always fell apart. these are great. i think i have to double up though cause they are sooo good, i eat them all:)