Potato Latkes (Potato Pancakes)
Prep time
Cook time
Total time
Cuisine: Jewish
Serves: 10
  • 1 kilo (about 2 lbs.) starchy potatoes, unpeeled, scrubbed, then grated
  • I medium onion, grated
  • 1 tablespoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon flour
  • Vegetable oil for frying
  1. Mix potatoes, onion, and 1 tablespoon salt in bowl. Place half of potato mixture in center of a kitchen towel. Draw up the ends of the kitchen towel and squeeze the starchy liquid out over a separate glass bowl. Do this two or three times, or until the potatoes won’t yield any more liquid. Place the squeezed potatoes into the mixing bowl you plan to use for the recipe, and continue this draining process with the second half of the potatoes.
  2. Allow the starchy liquid to settle for 30 minutes, noticing the clay like sediment at the bottom. This clay like substance is potato starch, and you’ll want to pour off as much of the water sitting on top of it as possible before you add it back to the potato mix.
  3. Add the eggs, flour and black pepper, then stir until evenly mixed.
  4. Heat oil in a shallow skillet over medium-high heat until shimmering but not smoking. Place a medium sized mound of potato mixture into oil and press lightly with a metal spatula. Add another latke to the skillet and cook, adjusting heat so bubbles form around the latke’s edges, approx. 3 -4 minutes. Turn latke over and continue cooking until golden brown on second side, another 3-4 minutes. Drain on paper towels, then season slightly with more with salt and pepper to taste.
  5. Serve immediately topped with sour cream and applesauce.
These potato pancakes can be made ahead and served at room temperature. They also freeze well and last up to 2 months in the freezer.
Recipe by Thanks For The Food at https://thanksforthefood.com/potato-latkes/