Jewish Recipes
Potato Latkes Recipe
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Potato Latkes

2 cups raw grated baking potatoes, unpeeled (actually, any kind of potatoes can be used, and they also can be peeled)

2 eggs

4 tablespoons flour

Scant teaspoon onion powder

1 teaspoon salt

Canola oil for frying
Combine all ingredients, except oil. Add just enough oil to coat the bottom of a cold saute pan and bring to high heat. Turn heat to medium. One teaspoon at a time, drop mixture into pan and flatten with spatula.

Fry until golden brown, about 5 minutes. Flip the pancake and cook until golden brown on both sides. Total cooking time is 8 to 12 minutes.

Be sure to wipe the pan with paper towels to clean as you go and add more oil, sparingly, as needed. Drain latkes on brown paper bags or paper towels. Serve hot, with fried chicken, salad and bread. Leftover latkes freeze well and can be reheated in a 350-degree oven.

Makes 12 to 15 latkes.


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