Potato Latkes


  • 3 lbs of large russet potatoes, peeled and shredded
  • 1 cup onion, minced
  • 2 eggs,beaten
  • 1/4 cup flour
  • 1 tsp baking powder
  • 1 tsp white pepper
  • canola oil for frying
  • apple sauce for serving(optional)
This is a traditional potato cake served at Hanukkah.
  • Place potatoes and onion in a colander and let stand for 30 minutes.
  • Press out the moisture and transfer to a large bowl.
  • Stir in eggs, flour, salt, pepper and baking powder.
  • Heat 3 tbs of oil in a large skillet over medium-high heat.
  • Spoon  2 tbs of the potato mixture into skillet for each latke.
  • Spread to 4 inch circles.
  • Fry for 3 to 4 minutes on each side, pressing down slightly when turning, until golden brown and crisp.
  • Drain on paper towels.
  • Repeat with remaining potato mixture.
  • Keep warm and serve with apple sauce if desired.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.