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Potato Latkes

Appetizers, Brunch, Side Dishes | April 6, 2014 | By

Better than any french fries.


8 large yukon gold potatoes, scrubbed clean
2 cooking onions, finely chopped
3 eggs, beaten
1/3 cup flour
salt and pepper to taste (be generous)
vegetable oil (for frying)
applesauce, sour cream , mayonnaise  or Greek yogurt (for topping)


Using a food processor or box grater, grate the potatoes (no need to peel them). Using a clean tea towel or cheesecloth, squeeze out potato liquid, getting the shreds as dry as possible. Add potatoes to a  large bowl, and mix together with chopped onion, egg, flour, salt and pepper.
In a large cast-iron skillet (or other heavy bottomed skillet), heat a half-inch of oil over moderate heat. Add heaped tablespoons of latke mixture, frying four or five at a time, for about three minutes on each side (smoosh them down with the spatula a bit), or until golden brown. Add more oil as needed.
Drain on paper towels and serve immediately.



  1. Leave a Reply

    April 9, 2014

    This is my daughter’s favorite with sour cream. It is always a hit. I’d never made it with onion though until last night, but it turned out really well and tasted even better with it.

    • Leave a Reply

      April 9, 2014

      You can also use a chives instead of onion.It gives a fresh peachy flavor.

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Georgia Bitay