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Traditional potato latkes recipe

Traditional potato latkes recipe

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  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

This traditional Jewish recipe for potato pancakes makes exceptionally light and crisp latkes, as the potatoes are pulsed and crushed in a food processor, not grated. Serve with apple sauce and soured cream as a starter, side or vegetarian main!

35 people made this

IngredientsServes: 5

  • 4 potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 eggs
  • 2 teaspoons salt
  • 2 tablespoons plain flour, or as needed
  • 1 teaspoon baking powder
  • 4 tablespoons rapeseed oil, or as needed

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Place 1/4 of the potatoes, onion, eggs, salt, flour and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
  2. Heat rapeseed oil in a frying pan over medium heat. Scoop up about 150g of the potato mixture per latke, and place into the hot oil. Fry the potato pancake until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (24)

by Rachel

Phenomenal recipe! My first time making latkes on my own and all my guests were raving. I don't own a food processor so I peeled and grated the potatoes and onion. I added a couple of dashes of pepper and garlic powder. The recipe made a lot, depending on how big your latkes are. I even sent someone home with the recipe. This is a holiday staple recipe for us now.-13 Dec 2009

by Scatcat ~ Rachel

This was great! My family loved it. I think I needed more potatoes. My batter was too thin and I struggled a little bit. Next time I will make sure I have a thicker consistency. But even with that, it was great. Thank you for a great dish.-10 Dec 2009

by Duckball

Very good! I didn't bother cubing the spuds since they were going to be processed. I quartered them and it worked fine. I also only used about 1 thick slice of onion, and that was enough. These turned out quite delicious with sour cream and bacon bits. Be warned, though: don't prepare this too far in advance as the potatoes will start to brown. It still tastes fine (at least to me), but it looks a little less yummy. Thanks for sharing, Basg!-28 Dec 2009

Polish Potato Pancakes (Placki Ziemniaczane)

Polish potato pancakes, known as placki kartoflane or placki ziemniaczane in Polish, are delicious and delightful. This traditional recipe comes from Gwizdały village in the Mazovia region of Poland and it's surprisingly easy.

Traditionally, Catholics eat potato pancakes are eaten on Fridays in Lent as a meat substitute. Many cuisines have their own take on them, including Jewish latkes, Czech potato dumplings, and Lithuanian zeppelins. They offer a rich source of protein and are great on their own or as a side dish, even outside of the Lenten season.

You can add to the flavor of your potato pancakes in a variety of ways. Simply add grated garlic, onion, carrot, parsnips, zucchini, or other vegetables to the batter before frying. They're also really good with chopped bacon. You'll find it best to serve these thin, crispy pancakes hot, either sprinkled with sugar or dolloped with sour cream and applesauce.

Grated raw potatoes can become gray rather fast. You can prevent them from turning dark by soaking them in cold water with either lemon juice, vinegar, or vitamin C powder while you prep the rest of the ingredients. Just be sure to drain and pat them as dry as possible before making the batter—this makes for a crispier pancake, too.

  1. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt, and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
  2. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
  3. Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzah meal, white pepper, and 2 tsp of salt.
  4. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe, and dill.

Note: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375 degrees F oven for about 5 minutes, or until warmed through and crisp.


Place the onion in the freezer. Coarsely grate the potatoes using the largest setting on a box grater. Transfer the shredded potatoes to a large bowl of cold water as you grate them to prevent them from discoloring. 2. Place a medium mixing bowl under a fine mesh sieve and place the grated potatoes in the sieve. Use a large wooden spoon or spatula to press out as much of the moisture as possible. Transfer the potatoes to a large mixing bowl. 3. Remove the onion from the freezer and grate it. Squeeze out the excess water, and add the onion to the potatoes. Combine the beaten egg with the salt and pepper and add to the potato mixture. Mix well. 4. Heat the oil in a 12-inch nonstick skillet over high heat until shimmering, but not smoking. Working in batches, spoon 1/4 cup of the potato mixture into the skillet, squeezing out any additional liquid before adding to the pan. Flatten the tops of the latkes slightly with a spatula. Reduce heat to medium-high and cook until the bottoms are browned, about 5 minutes. Flip latkes and cook an additional 4 minutes. Transfer latkes to a paper towel-lined plate. Repeat until all of the mixture is gone. 5. Serve latkes while hot with applesauce and Greek yogurt or sour cream.

  • 2 large Russet potatoes, peeled
  • 2 large eggs
  • 1 yellow onion, finely minced
  • Salt and pepper
  • A neutral oil with a high smoke point for frying, such as canola, peanut or grapeseed. (Olive oil is not recommended because of its low smoke point.)

In a large bowl, beat together two eggs and then add the onion.

Grate the potatoes using the largest holes of a box grater and place the shreds in a colander.

Pick up a handful of shredded potato and squeeze out as much liquid as you can.

Then add the drained shreds to the bowl with the egg and onion.

Repeat this process until you have squeezed all the potato shreds and added them to the bowl.

Season well with salt and pepper and toss to combine.

Meanwhile, pour a thin layer of canola or vegetable oil in a large, deep skillet and heat over high heat until shimmering.

You're aiming for 360 to 375 degrees.

Scoop a 1/4 cup of the batter and form it into a patty.

Gently place the patty in the skillet and flatten it with a spatula.

You can fry up to three latkes at a time but don't overcrowd the skillet.

Fry until brown and crisp on bottom, about two minutes, and then flip.

Remove when the the other side is brown and crisp.

Place on a plate lined with paper towels to drain.

You may need to lower the heat if your latkes are burning.

You may also need to add more oil.

If the oil becomes very dark and there are many burnt pieces in the pan, it can make your latkes bitter.

Pour out the oil into a heatproof container and add fresh oil.

Allow new oil to become hot before continuing.

You can keep the latkes warm in a 250 degree oven while you finish frying the batter.

How to Cook Latkes in an Air Fryer:

Cook these latkes in a preheated air fryer at 375°F. Spray the tops of the latkes with cooking spray and cook for about 12-16 minutes.

Be sure to work in multiple batches. Also, don't forget to rotate the tray halfway through.

Please note that air fryer cook times can vary based on wattage and the amount of food you cook. You may need to adjust the time or cooking temperature.

    1. 1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom reserve that after you have carefully poured off the water.
    2. 2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
    3. 3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
    1. Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

    Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf

    How To Make Potato Latkes

    • 1 medium onion
    • 6 medium potatoes , about 2 lb., peeled
    • 2 eggs, beaten
    • 2 tbsp matzo meal
    • 2 tbsp parsley, fresh, chopped
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 1/3 cup vegetable oil
    • applesauce
    • sour cream

    Coarsely shred onion into a large bowl. Shred potatoes into bowl with onion, stirring occasionally.

    The onion will keep the potato from browning. Stir in eggs, matzo meal, parsley, salt and pepper.

    Heat 2 Tbs. oil in a large heavy skillet over medium heat. Add potato mixture by rounded tablespoonfuls into oil.

    Fry until crisp and golden turn and fry remaining side until golden for about 5 minutes on each side. Transfer to platter and keep warm.

    Repeat until all potato mixture has been used, adding oil as necessary. Serve with applesauce and sour cream.

    Tips and tricks

    • Cast Iron! – Cast iron skillets are the best tool for frying because they distribute heat more evenly and even better, they retain heat! Therefore, your oil temperature will not drop too low after you add each latke. Non-stick skillets work as well.
    • Make sure your oil is hot! – If the oil is at the correct temperature, the latkes should be done within the given range of time stated above. You want them to retain the savory flavor of the oil, but not the greasiness.
    • Pick the right potatoes! – I chose Russets, because they are high in starch and have more of a dry, mealy texture. This really aids in the helping crisp up the latkes because the dryness of the potato is partially responsible for creating that crispy texture.


    Note: These crisp lacy pancakes are easy to prepare with the aid of a food processor for grating the vegetables. The usual flavoring is grated onion, but some cooks add shredded carrots, zucchini or apple to the potato mixture as well. Potato latkes can be prepared ahead and refrigerated or frozen on a cookie sheet when frozen, they can be transferred to a bag. They can be reheated (after being slightly thawed if they were frozen) on a cookie sheet in a 450-degree oven for a few minutes.

    • 4 large potatoes (about 11/4 lb.), peeled

    • 1 medium onion (about 1/2 lb.)

    • 1 tbsp. chopped parsley, optional

    • About 1/2 c. vegetable oil (for frying)

    • Applesauce, sour cream or sugar (for serving)

    Grate potatoes and onions, using grating disc of a food processor or large holes of a grater. Transfer them to a colander. Squeeze mixture to press out as much liquid as possible. Add parsley, egg, salt, pepper, flour and baking powder.

    Heat 1/2 cup oil in a deep, heavy 10- to 12-inch skillet. For each pancake, drop about 2 tablespoons of potato mixture into pan. Flatten with back of a spoon so each cake is about 21/2 to 3 inches in diameter.

    Fry over medium heat about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 pancake turners so oil doesn't splatter. Drain on paper towels. Stir potato mixture before frying each new batch. If all the oil is absorbed, add a little more to pan. Serve hot, accompanied by applesauce, sour cream or sugar.

    Nutrition information per serving of 3 latkes:

    Calories 317 Fat 23 g Sodium 539 mg

    Carbohydrates 25 g Saturated fat 4 g Calcium 46 mg

    Protein 4 g Cholesterol 42 mg Dietary fiber 3 g

    Diabetic exchanges per serving: 11/2 bread/starch, 41/2 fat.

    Note: These are good as an appetizer topped with sour cream, yogurt or salsa, or as an accompaniment for roast chicken.

    • 1 large cauliflower (about 2 lb.), divided in large florets

    • Salt and freshly ground pepper

    • 6 to 7 tbsp. vegetable oil, divided

    • 6 tbsp. unseasoned bread crumbs

    Cook cauliflower in a large pan of boiling salted water uncovered over high heat for 10 minutes or until very tender. Meanwhile, heat 2 tablespoons oil in a large heavy skillet, add onion and cook over medium-low heat about 10 minutes or until soft and golden brown.

    Drain cauliflower thoroughly and mash with a fork or chop in a food processor. There should still be small pieces of cauliflower. Add bread crumbs, eggs, fried onion and salt and pepper to taste, and mix well with a wooden spoon.

    Wipe pan used to fry onions, add 4 tablespoons oil and heat it. Take 1 heaping tablespoon cauliflower mixture in your hand and press to make it compact. Flatten it to a cake about 1/2 inch thick and add to pan. Make 4 or 5 more cakes and add them. Fry over medium heat about 3 minutes on each side or until brown. Turn carefully using a wide pancake turner. Drain on paper towels.

    Keep warm by placing in a 300-degree oven with door ajar while frying rest. Add more oil to pan if it becomes dry. Serve plain or with sour cream.


    Note: This kugel is based on a recipe from my good friend, Gregory Dinner, who learned it from his grandmother, who was of Polish origin.

    • 6 large boiling potatoes (about 2 1/4 lb.), unpeeled

    • Salt and freshly ground pepper

    •3/4 lb. asparagus, peeled, cut in 1 to 11/2-inch pieces

    • 3/4 lb. broccoli, divided in small florets

    • 5 tbsp. schmaltz (rendered chicken fat), butter or margarine, divided

    In a large saucepan, cover potatoes with water, add a pinch of salt and bring to a boil. Cover and simmer over low heat 35 to 40 minutes or until very tender. Drain and leave until cool enough to handle.

    Boil asparagus in a medium saucepan of boiling salted water to cover 3 minutes or until tender. Remove asparagus with slotted spoon, rinse it with cold water, and drain it. Add broccoli to the boiling water and boil uncovered about 4 minutes or until just tender. Rinse with cold water and drain.

    In a large skillet, heat oil and 2 tablespoons schmaltz, add onions and sauté over medium heat until golden brown, about 20 minutes. Remove 1/2 cup sautéed onions for mixing with potatoes. To onions in skillet add asparagus and broccoli, sprinkle with salt and pepper and toss over low heat 2 minutes.

    Peel potatoes while still fairly hot. Mash them with a potato masher or food mill, not in a food processor. Add remaining 3 tbsp. schmaltz and stir until melted in. Add beaten egg and reserved 1/2 cup of fried onion. Add salt and pepper to taste mixture should be seasoned generously.

    In a greased 2-quart casserole, layer half of potato mixture (about 21/2 cups), top with all of asparagus mixture, then with remaining potatoes. Smooth top. (Kugel can be covered and refrigerated overnight.)

    Preheat oven to 350 degrees. Sprinkle casserole with paprika and bake uncovered about 50 minutes or until top is firm and light golden at edges. Let stand about 10 minutes before serving. Use a spoon to serve.


    Note: The flavoring mixture for this kugel, of sautéed onions and mushrooms seasoned with paprika, is a favorite in the Eastern European Jewish kitchen.

    • 1 large cauliflower (21/4 lb.)

    • 4 tbsp. vegetable oil, divided

    • 1/4 lb. medium or small mushrooms, quartered

    • 1 tbsp. matzo meal or 2 tbsp. breadcrumbs

    • 1/3 c. coarsely chopped walnuts, optional

    Preheat oven to 375 degrees. Divide cauliflower in medium florets. Cut peel from large stalk and slice stalk. Boil cauliflower in a large saucepan of boiling salted water for 10 minutes or until stalks are very tender. Drain well and cool. Purée in food processor, leaving a few chunks. Transfer to a bowl.

    Heat 3 tablespoons oil in medium skillet, add onion and sauté 5 minutes. Add mushrooms and sauté together over medium heat about 5 minutes or until mushrooms and onions are light brown.

    Add eggs and matzo meal to cauliflower mixture. Season well with salt and pepper. Lightly stir in mushroom mixture and any oil in pan.

    Oil a shallow 8-inch square baking dish. Add cauliflower mixture. Sprinkle 1 tablespoon oil over top. Sprinkle with paprika, then with walnuts. Bake 30 minutes or until set. To serve, cut carefully in squares and run knife around edges. Use spoon to remove portions.

    Watch the video: How To Make Potato Latkes Potato Pancakes (January 2022).