Potato Latkes Recipe

Name: Potato Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds Idaho russet potatoes; 1 medium onion; 2 large eggs, separated; 1/2 cup finely chopped scallions (white and green parts); 1/4 cup potato flour or matzo meal; 3 tablespoons unsalted butter, melted; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon baking powder; Canola or vegetable oil, for frying; Sour cream, for serving; Applesauce, for serving

Servings: persons

2 1/2 pounds Idaho russet potatoes
1 medium onion
2 large eggs, separated
1/2 cup finely chopped scallions (white and green parts)
1/4 cup potato flour or matzo meal
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
Canola or vegetable oil, for frying
Sour cream, for serving
Applesauce, for serving

1
Place a large strainer over a large bowl. Using the large holes of a box grater, grate some of the potatoes, followed by some of the onion, into the strainer. Repeat until all of the potatoes and onion are used up. (Alternating the potatoes and onion prevents the potatoes from discoloring.) Squeeze or press out as much of the liquid as possible. Allow the accumulated liquid to stand in another bowl for 2 to 3 minutes. Pour off the watery part but reserve the thick, starchy paste at the bottom.
2
Transfer the potato-onion mixture to a clean large bowl. Add the starchy paste, egg yolks, scallions, potato fl our or matzo meal, butter, salt, pepper, and baking powder and mix well. In a separate medium bowl, beat the egg whites with an electric mixer until they hold stiff, shiny peaks. Fold the egg whites into the potato mixture.
3
Heat a thin layer of oil in a large frying pan over medium-high heat. Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake. Flatten gently with a spatula. Fry until the pancakes are crisp and golden brown, about 4 minutes per side.
4
Serve immediately or reheat in a 350u00b0F oven for about 6 minutes. Serve with sour cream and applesauce.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds Idaho russet potatoes, 1 medium onion, 2 large eggs, separated, 1/2 cup finely chopped scallions (white and green parts), and more.

Yes, Potato Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions