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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Potato Latkes
...in your mind.
Potato Latkes

Potato Latkes

Makes twenty 3 inch latkes Crispy, golden little potato pancakes - what’s not to like? I serve them topped with sour cream and some finely chopped lox. Now you’re talking - make that ’now I’M talking’.


  • 4 large potatoes, peeled (Idaho are perfect)
  • 1 small onion or 1/2 large - shredded
  • 2 eggs
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 tablespoon fresh chopped dill
  • Salt & pepper to taste
  • Canola oil for frying
  • For serving: sour cream, lox or apple sauce


  1. Either use a grater or processor (with the metal blade attached) to shred the potatoes
  2. Put shredded potatoes in a towel, wrap tight and squeeze out the water - put into a bowl
  3. Shred onion same way and add to the potatoes with the eggs, flour, baking powder, s & p and dill - mix really well
  4. Heat 1/8 - 1/4 inch oil in a large pan over medium until hot but not smoking
  5. For each latke, put 2 tablespoons of the potato mixture carefully into the pan and flatten slightly
  6. Fry turning the latkes once, until golden brown and cooked through, about 3 minutes
  7. Drain on paper towels
  8. Remove any loose bits of potato mixture between batches with a slotted spoon
  9. Add more oil as necessary