Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
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
Get Recipe Ingredients
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.