Potato Latkes (Potato Pancakes)

Recipe by karen
READY IN: 55mins
YIELD: 15 latkes




  • Wash and cut the potatoes small enough to fit through the top of the food processor for shredding. DO NOT PEEL.
  • Add potato & onion to the food processor using the shredding blade, alternating between the two (the onion keeps the potatoes from browning).
  • Mix beaten eggs, flour and salt in a large mixing bowl. Add potatoes and onions and stir well.
  • Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
  • Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
  • Drop potato mixture into hot oil in frying pan.
  • Flip over when bottom is browned, then smash down to flatten into a pancake.
  • Fry on 2nd side until brown.
  • Drain on paper towels and then transfer to a cookie sheet in a single layer.
  • Repeat until all of the latkas are done.
  • At this point, the latkas can be served immediately, frozen or refrigerated to be served within 24 hours.
  • NOTE: Reheat refrigerated latkas at 350 degrees for 20-30 minutes and frozen ones at 450 degrees for 7-10 minutes.