Traditional Potato Latkes



  • 3 medium baking potatoes, peeled (1.75 lbs.)

  • ¼ c onion, grated or minced

  • 1 Tbsp flour

  • 2 eggs

  • 1 tsp salt

  • Vegetable oil or butter


  • Sour cream

  • Applesauce


  1. Shred the potatoes using a box grater over a large bowl. Take handfuls of the grated potatoes and squeeze over a separate bowl to remove as much water as possible. Repeat until all potatoes have been squeezed. (Wet potatoes will cause the pancakes to fall apart)

  2. Add onion, flour, eggs, and salt to dry the potatoes; gently mix.

  3. Heat oil in a 12" skillet over medium heat. Ladle 1/4 cup portions into the fry pan.

  4. Cook about 3 minutes on both sides until golden brown. Continue until all batter is used.

  5. If not serving immediately, keep warm on a cookie sheet in a warm oven until ready to serve.

  6. Serve hot with applesauce or sour cream.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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