Latkes (Potato Pancakes)

This recipe makes crispy latkes with a soft inside. It’s based on a recipe from my grandmother’s 1951 edition of The New Settlement Cookbook. This recipe doubles the recipe in the book which calls for a lot of salt. I reduced it because it was way too salty. I also added the optional diced onion. Serves 6.

  • 4 C Raw grated potatoes (Russet or Yukon Gold)
  • 4 Eggs
  • 1/4 C Onion, 1/4″ dice (optional)
  • 1/4 t Baking powder
  • 1 t Salt
  • 4 T Matzo meal
  • Pepper to taste
  • Canola oil for shallow frying
  1. re-heat oven to 200°.
  2. Peel and grate the potatoes. A food processor is fine.
  3. Drain and squeeze the extra liquid from the potatoes.
  4. Beat the eggs in a large bowl.
  5. Add the onion, if using, and the rest of the ingredients except the potatoes. Mix well.
  6. Mix in the potatoes.
  7. Heat canola oil in large pan, preferably non-stick, over medium-high heat.
  8. Spoon potato mixture by 1/4 cup measures into pan, flatten a little.
  9. Cook pancakes until edges brown, flip when the bottoms are golden brown.
  10. Continue cooking until both sides are golden brown.
  11. Place cooked pancakes on a baking sheet lined with paper towels as they are finished. Keep warm in oven.
  12. Serve with applesauce and sour cream

Leave a Reply

Your email address will not be published. Required fields are marked *