A straightforward scone recipe that works well. tested and proven with three generations of children. The best there is, hands down!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 10 latkes |
Ingredients
- 4 potatoes, peeled and cubed
- 1 onion, chopped
- 2 eggs
- 2 teaspoons salt
- 2 tablespoons all-purpose flour, or as needed
- 1 teaspoon baking powder
- ¼ cup canola oil, or as needed
Instructions
- Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
- Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
- Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 1068 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time making AND tasting a latke. They tasted fine but I was expecting more. It is a glorified hash brown. I still gave this recipe 4 stars because it’s not a bad recipe. It has great reviews. So if this is the best of the best of lake recipes and I am not impressed, I just don’t think I’m a latke person
I added a about a half tablespoon of pepper and would recommend getting the onions and potatoes as dry as possible with either a cheesecloth or lots of paper towels before adding the other ingredients.
Yummy! So much easier than grating. I had to add little more flour. And drain off extra wet. But really easy. Leftovers nice for breakfast, too.
I felt like it could use some spice in the batter… which probably wouldn’t be very authentic. I used 1/2 onion and a whole fire roasted Anaheim pepper. My husband liked it more than I expected and didn’t feel that it needed any added sour cream or topping. I will probably make it again for him more than myself.
Great recipe! My Mom was from Czechoslovakia and came to America after World War 11. She made the best latkes, crispy on the outside and fluffy on the inside. I substituted matzo meal for the flour and they were perfect. A big secret is not crowding the frying pan. Also, use medium sized potatoes.
I really liked using the processor for these since it helped them bind together.
Delicious, easy and oh so traditional! The mixture is quite ‘runny’ which ensures that the latkes are not too high in the pan, and thus cook through well! A winner!!
These were wonderful! Better than any I’ve ever had – the addition of baking soda is a new twist for me and I think that’s what helped make these so special. We ate half of them and froze the other half, I hope they reheat well. Can’t wait to make these for company – not only are they delicious they are also super easy to make, another big plus in my book! (BTW I’m adding this a couple of weeks later – I rehated the frozen patties by wrapping them in foil in a 350 degree oven for about 20 minutes, then broiling them for about 5 minutes. Turned out perfect -tasted like they were just made!)
I consider this the best recipie, not too much eggyness so the potato really gets to star. Minced onion can easily be substituted if you don’t want to cut a fresh one
Delicious! Made this last night and was a huge hit with the family.
wonderful recipe. I also added a small chopped celery stalk and a frozen chicken breast.
Way too runny. You’ll have to ring out the potatoes before you mix. Wasn’t so foolproof if this moron messed it up.
These tasted ok, but the texture was nowhere near what latkes should be. They were more like regular pancakes. They were certainly faster to make than the latkes I’m used to. If I were to make them again, I would certainly give them a LOT less time in the food processor, to keep them chunky. Even so, though, I don’t see a way to completely dry them before frying, so they would not be crispy.
Scaled the recipe to 1 1/2 times, since I had 6 potatoes to use. Still used 1 onion since it was fairly large. The mixture was wetter than I would have liked, so next time I will run the potato, onion & salt through the food processor, then let the mixture drip in a colander (or squeeze through cheesecloth) as per similar recipes before adding the remaining ingredients. This recipe is easier to use than ones that give you a volume measurement of the grated/minced/chopped vegetables.
Good recipe but I suggest you cut the salt by half.
Too salty for our taste, if I made this again, I would reduce the salt to 1 tsp. I also prefer my potatoes shredded, so I shredded them in my food processor and used 1/2 a large onion chopped in the food processor. Very tasty with applesauce.
Overall good recipe. The next time I make it I will use the method of squeezing the potatoes and onions in cheesecloth to remove excess liquid. The flavor of this recipe is wonderful. The excess liquid needs to be squeezed out first, then the consistency of the batter is perfect.
This didnt turn out for me 🙁 It was way too runny. I added more potatoes and flour but it didn’t work, and my food processor was overfull.
These were delicious, and my kids loved them! I did follow the advice of previous posters, and I only used 1 egg. Instead of latkes, I made them the size of falafels, which allowed them to fry faster. I probably got about 20-25 from this recipe. Easy and quick!
super yummy!!!!!
Excellent recipe. It really is foolproof. Success on my first try.