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Latkes (Potato Pancakes)

Latkes (Potato Pancakes)
1 vote, 5.00 avg. rating (89% score)
by in Nov 2007
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Total Time: 60

Yield: 10-12 pancakes


  • 4 large russet (baking) potatoes
  • 1 medium-size onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon baking powder
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoon kosher or sea salt, plus extra to taste
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil
  • Sour cream
  • Applesauce
  • Fresh chives


Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. Be aggressive; you want as little moisture as possible.

In a large bowl, combine grated mixture, egg, baking powder, flour, salt, and pepper. Pour about 1/2 inch oil into a large, heavy skillet over medium heat. Drop batter into skillet a scant 1/4 cup at a time (don't crowd the pan). Flatten gently; don't push potatoes too hard into oil.

Cook until browned on both sides, about 4 minutes per side. Fry rest of potato mixture in batches, adding oil as needed. Drain on paper towels and season as needed with additional salt.

Serve with a dollop of sour cream or applesauce (or both) and fresh chives.

Updated Friday, October 12th, 2007

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One Response to Latkes (Potato Pancakes)

  1. Laura Lewandowski December 10, 2009 at 9:52 pm #

    I made this a couple of weeks ago. Wonderful, very crisp and tasty. Had it with applesauce and pork, delightful. My family would rather have this than the lefse that is popular in this area.

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