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Potato Pancakes / Latkes

Yields4 Servings

Adapted from Epicurious

 1 lb potatoes, grated
 1 onion, grated OR finely chopped
 1 egg, lightly beaten
 ½ tsp salt
 ½ cup oil, for frying

Peel potatoes and grate by preferred method, placing the grated potato in a bowl of cold water as grated.


Drain the potatoes very well and pat with a towel. To the towel add the onions and wring it tightly to remove as much liquid as possible, then place in a dry bowl with the egg and salt.


In a 12 inch skillet or pan, heat 1/4 cup oil over fairly high heat until hot and shimmery.


In batches spoon potato mixture into skillet and flatten/spread gently in to a round with with a fork then reduce heat to moderate and cook until undersides are browned, about 4-5 minutes.


Flip the latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt/pepper.


Add more oil to skillet and repeat until all latkes are cooked. Serve with sour cream, chives, applesauce, etc.

Nutrition Facts

Servings 0