Classic Potato Latkes

Shelley H.


  • 2 eggs beaten
  • 4 medium russet potatoes about 8 ounces each peeled and sshredded
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • vegetable oil for frying


  • In a large bowl combine the eggs, flour, onion, salt, and pepper, stirring to blend.
  • Using your hands, squeeze out as much liquid as you can from the potatoes. Then add the shredded potatoes to the egg mixture, mixing well. In a large frying pan, heat some of the oil over medium-high heat.
  • Spoon the batter by quarter-cupfuls onto the skillet, flattening them slightly.
  • Fry until the bottoms are nicely browned-between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer.
  • Repeat for the remaining pancakes, adding oil to the pan as needed. Drain on paper towels and serve immediately with sour cream or applesauce.
  • Makes about 12 pancakes; you can use less batter for each pancake and make smaller latkes!

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