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Potato Pancakes (Latke)

Author Sharing Our Best

Ingredients

• 1 1/2 lbs potatoes
• 1 tsp grated onion (optional)
• 2 eggs well beaten
• 1 tbsp all purpose flour
• 1 tbsp bread crumbs
• 1 tsp salt
• pepper

Instructions

• Peel potatoes and let stand in cold water for an hour or two.
• Dry potatoes and grate. Add eggs, flour, crumbs, salt, and pepper.
• Heat oil in skillet. Potato pancakes require more fat/ oil than other pancakes. If using an electric skillet heat to a temperature of 420º.
• After spooning each pancake into frying pan press gently with the back of a spoon to make it thin and even. Fry until they are crisp and well browned. 
• Drain pancakes for a minute on several thicknesses of paper towels. 
• Serve with sour cream.
• Pancakes can be kept warm or reheated in a 350º oven.

Notes

Use half Idaho baking potatoes and half red potatoes. California and Ohio potatoes can be used alone.

Printer-friendly copies:

• potato pancakes 3×5 card
• potato pancakes 4×6 card
• potato pancakes full page