Latkes (Potato Pancakes) – a delicious recipe with potatoes, eggs, salt, all-purpose flour, baking powder, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash and peel the potatoes.
2
Grate the potatoes with a grater or food processor.
3
(You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
4
(Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
5
Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
6
Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
7
Use a pancake turner to flatten them out.
8
Fry to golden brown on both sides (about 3 minutes per side).
9
Drain on paper towels.
10
Serve topped with applesauce or sour cream.
385
kcal
Calories
5
g
Fat
69
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 lbs potatoes, 2 eggs, 1 teaspoon salt, 3 tablespoons all-purpose flour or 3 tablespoons matzo meal, and more.
Yes, Latkes (Potato Pancakes) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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