Potato latkes

I figured out how to make this holiday treat via trial and error and honestly even the errors were delicious. Better yet when you use the deep-fryer they absorb a fraction of the oil compared to pan frying. So go ahead dollop some extra sour cream or apple sauce on top and enjoy these festive treats year round.

This is also a great recipe to make with the kids. I recently did this with my three-year-olds pre-school class. They loved grating the potatoes and had an absolute blast sticking their hands in and mixing up the gooey mess.

Note: Although a deep fryer is my preference, a frying pan is a delicious option.

Serves 8 - 10


  • 2 to 2 ½ lbs starchy potatoes (russets are my fav)
  • 1 small onion
  • 3 eggs
  • ¼ to ½ cup flour
  • 1 tsp baking powder
  • 1 Tbsp pepper – or to taste
  • 2 Tbsp salt – or to taste
  • Oil for deep fryer (I use Canola as the healthiest/tastest option.)


  • Food processor or hand grater
  • Colander
  • Large bowl
  • Deep fryer or frying pan
  • Paper towels
  • Wire rack


  1. Grate potatoes and place in a colander. Potatoes contain a lot of water so squeeze out the excess.
  2. Grate the onion into a large bowl. Add the grated potatoes, eggs, ¼ cup flour, baking powder, salt and pepper and mix well. Just like the preschoolers, I love to do this with my hands. It really is great fun.
  3. If the mixture is still too wet mix in additional flour until the mixture is nice and sticky.
  4. Add the oil to your deep fryer and crank it up to 370 F. Once the oil is good and screaming hot take a large spoonful of your latke mixture and form into a oblong ball. Fill the basket with potato balls so that they are not touching and lower into the sizzling oil. Cook until golden brown – approximately 8 minutes.
  5. Remove from fryer and place hot latkes on a drying rack with paper towels underneath. Serve while still hot with apple sauce, sour cream or both.

What you should know

“But deep-frying is bad for you” you cry. Oh contraire, deep-frying can be the healthiest version of frying. Simply stated the high heat sears the food and oil only penetrates a small fraction of the outer layer. The only healthier version is not to fry at all. Feel free to try baking your latkes and be sure to let us know how they turn out.

You can also make this in an old-fashioned frying pan. Cook on a high heat with a healthy amount of oil in the bottom of a large pan. Flatten out you potato balls into the shape of a pancake and cook on both sides until golden brown. Add more oil as necessary.

Finally the water content of the potatoes can vary, so be prepared to add a little extra flour incase the mixture is too watery.

Re: Potato latkes