Easy Potato Latkes

    (27)
    40 minutes

    This potato latke recipe has been passed down though our family. The secret in these latkes is dicing the potatoes in the food processor rather than grating them.


    24 people made this

    Ingredients
    Serves: 5 

    • 4 potatoes, peeled and cubed
    • 1 small onion, diced
    • 2 eggs
    • 2 teaspoons salt
    • 2 tablespoons plain flour, or as needed
    • 1 teaspoon baking powder
    • 1/4 cup canola oil, or as needed

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place 1/4 of the potatoes, onion, eggs, salt, flour and baking powder in a food processor; pulse several times until the vegetables are finely diced. Add the rest of the potatoes then pulse again until all the potatoes are finely diced and the mixture is thoroughly combined.
    2. Heat canola oil in a frying pan over medium heat. Scoop up about 1/3 cup of the potato mixture per latke then place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it then 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.

    Serving Suggestions

    Apple sauce and sour cream are favourite accompaniments with these latkes. Make an interesting tuna salad, cut up some veggies, and you have a full meal.

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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (23)

    by
    32

    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  (Review from Allrecipes USA and Canada)

    by
    28

    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  (Review from Allrecipes USA and Canada)

    by
    14

    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  (Review from Allrecipes USA and Canada)

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