Friday, November 22, 2013

Potato Latkes

Potato Latkes
I decided to make some Potato Latkes (pancakes) the other night to go with our dinner.  Break away from the standard baked potatoes, mashed potatoes, fried potatoes, etc.  I have a standard recipe I usually make, but I decided to shake things up a bit and use a new one.  I found a wonderful recipe that is both easy and tasty from the Smitten Kitchen Blog.

Russet potatoes are recommended in making Latkes because of their starchiness.  In this recipe, you shred one large russet potato.  You then drain the potato to remove excess moisture.  The recipe recommends using a colander or wrap the shredded potato in cheesecloth.   I used a salad spinner and it worked beautifully.   Next you combine some flour, one egg, salt and pepper together in a large bowl.  Stir in the drained potatoes until everything is combined.

Shredded Potatoes In My Salad Spinner
You are now ready to fry the pancakes.  Heat 2 tablespoons vegetable oil in a large skillet.  Drop by teaspoonful the potato mixture and flatten them with the back of the spoon.  Fry until they are golden brown, flip and repeat with the other side.  Drain the pancakes on paper towels.

Latkes are best served warm.    You can serve them with Creme Fraiche or applesauce if you desire.

Potato Pancakes [Latkes]


1 large  russet baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable oil, for frying


In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Makes 12 pancakes


  1. Those are the favourite of my parents in law...they taste good even when they are cold.

  2. Dear Geraldine, we absolutely love potato pancakes in this country with tons of lovely apple sauce that is - your recipe sounds wonderful and the pancakes look nice, with that bit of crunchiness that we adore so much - now I am hungry for them!
    Have a wonderful weekend, dear friend!

  3. I love Potato Latkes! They are such a better choice than the Far. It didn’t seem like a winner from reading everyones post. They look delicious! Happy Thanksgiving to you and your family, Gerry!