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Food Processor Potato Latkes


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  • 1 large onion
  • 4 baking potatoes peeled
  • 1 tablespoon lemon juice
  • 5 eggs
  • 3 tablespoons unbleached all-purpose flour
  • 1 dash baking soda
  • 1 teaspoon salt
  • Freshly-ground black pepper to taste
  • Oil for frying


Servings 24


Step 1

Chop the onion in a small dice using a food processor. Remove the knife blade, insert the shredder blade and grate the potatoes. Immediately transfer the potato and onion mixture to a large bowl and add the lemon juice, eggs, flour, baking soda, salt and pepper to taste. Mix well.

Heat 1/8-inch of oil in a nonstick skillet over medium heat. Stir the batter well. Spoon about 1/3 cup of batter at a time into the hot oil and flatten with the back of the spoon to make 2- to 3-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes. (Turn only once.)

Drain the latkes well on paper towels. Continue until all the batter is used up. You may have to add a little more oil to the skillet toward the end. Scoop any stray potato pieces out with a fork as you go so they don't burn. Serve immediately.

This recipe yields 24 latkes.

Each latke: 49 calories; 118 mg sodium; 43 mg cholesterol; 2 grams fat; 0 saturated fat; 6 grams carbohydrates; 2 grams protein; 0.45 gram fiber.

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