Classic Potato Latkes

Classic Potato Latkes:  Recipe from Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary

Makes about 16

  • 1 1/2 pounds all-purpose potatoes, peeled
  • 1 medium onion, chopped and grated
  • 1/4 cup chopped parsley (optional)
  • 1 egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 to 1 cup oil, for frying
  • Apple sauce, for serving
  • Sour cream, for serving

  1. Grate potatoes and squeeze out as much moisture as you can.
  2. Combine with onions, parsley, egg, flour, salt and pepper.
  3. Heat about 1/3 cup oil in a large frying pan over medium- high heat, until very hot.
  4. Drop about 2 teaspoons mixture into pan to form a pancake. Use the back of the spoon to flatten mixture so that each latke is about 3 inches in diameter.
  5. Fry until brown and crisp, about 4 minutes per side.
  6. Drain on paper towels and keep warm in a 250-degrees oven. This will have to be done in batches.
  7. Serve hot with apple sauce and/or sour cream.


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