Print This Post Print This Post

Potato Pancake Latkes

Posted by  on Tuesday, March 30th, 2010 at 1:50 pm

I love all holidays, especially the ones that involve big dinners. When I was younger, I would occasionally score an invite to a Passover Seder at a friends house. I was a repeat guest at my friend Rachel’s, even though I always found the Matzah first. So in honor of Passover, and my obsession with theme dinners, I gave potato pancakes a try. I paired the latkes with matzah ball soup and served with applesauce. Happy Passover to all!

Easter is coming up this weekend, and if you need baking inspiration, let’s reflect on successful recipes of Dining Detour past such as Easter Bunny and Bird’s Nest cupcakes. Happy Easter!

Potato Pancake Latkes recipe: Smitten Kitchen
Potato Pancake Latkas


1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Peanut oil, for frying


In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. I used a paper towel to absorb the moisture. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

Potato Pancake Latka

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Try adding a brown paper bag under paper towels to really soak up excess oil. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. Serve with applesauce and enjoy!

Do ahead: Latkes are a do-ahead-er’s dream. You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.

Related posts:

Share a comment, or trackback from your own site.



Yummy, crunchy, deliciousness!

March 30th, 2010 at 4:39 pm

Ooh! I tried these out not too long ago; I loved them!

June 8th, 2010 at 2:36 pm

Leave a reply

Name (*)
Mail (will not be published) (*)

Upload a photo

You can include an image along with your comment. Show us how your version of this recipe turned out!