Potato Latkes – a delicious recipe with onion, russet, lemon juice, flour, eggs, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
2
Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
3
Preheat oven to 200u00b0F. 3Heat 1/4 inch oil to 360u00b0F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
414
kcal
Calories
8
g
Fat
68
g
Carbs
18
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 8 ingredients. The key ingredients include: 1 medium onion, 3 pound russet (baking) potatoes (about 6), 2 teaspoons fresh lemon juice, 1/3 cup all-purpose flour, 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.
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