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  • 1 large baking potato (1 pound), peeled
  • 1 small onion (4 ounces), peeled
  • 1/4 cup all-purpose flour or potato starch
  • 1 teaspoon salt
  • A few grinds freshly ground pepper
  • 1 large egg
  • Peanut oil, for frying


Servings 12
Cooking time 30mins
Adapted from


Step 1

On the large holes of a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze out again.
In a large bowl, whisk the flour or starch, baking powder (if using), salt and pepper, and egg together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

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