Latkes (potato pancakes)

In my opinion, this is just about the most delicious thing you can do with potatoes. They are best right out of the pan but can be kept warm in a 250f oven for a little while.

2 lbs russet potatoes
2 large eggs
1/3 c grated onion (optional but good)
1/2 tsp salt
A few grinds of black pepper
Canola, corn, or similar oil for frying

Peel the potatoes and grate them finely. The individual pieces should be about the width of a pencil lead or a bit larger. Put immediately into a large bowl of cold water. This keeps them from discoloring and also washes away the excess starch that would otherwise make the latkes gummy. They can sit in the water for an hour or more if you add juice of 1/2 lemon. Drain in a colander, wrap by the handfull in a clean cotton towel (not terrycloth), and twist out as much of the water as you can. Mix thoroughly with the other ingredients. Heat about 1/8 inch of oil in a non-stick fry pan. Drop the mixture, about 1/4 to 1/3 cup at a time, into the pan and flatten with a spatula. Don’t try to make the edges nice and neat – part of the appeal is the ragged, lacy edges that get deliciously crisp during cooking. Cook until the bottom is nicely browned then turn and brown the other side. Drain on paper towels and serve, traditionally with sour cream or applesauce.

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One Comment on “Latkes (potato pancakes)”


  1. […] diner. But they are so easy to make at home, so why wait? They are a simpler version of the classic Latkes and are a favorite accompaniment to […]


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