Ingredients
- 2 pounds potatoes (peeled and cut into 2-inch chunks)
- 3 large onions (peeled and cut into 2-inch chunks)
- 3 large eggs
- 4 tablespoons flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- ½ teaspoon pepper
- 4 tablespoons vegetable oil for frying (for frying - don't use olive oil, it will smoke and burn easily)
Instructions
- Grate the potatoes in a food processor, until they’re mushy, and place them in a large bowl.
- Grate the onions in a food processor, also until mushy, and place them in the bowl with the potatoes.
- Add the remaining ingredients. If the mixture seems too wet, add some more flour. It should have the texture of cooked, liquidy oatmeal.
- In a heavy skillet, heat 1/4″ to 1/2″ of oil until it’s hot, but not smoking. Spoon 1 large tablespoon of the potato mixture into the oil, and flatten it so it’s not rounded on top. Fry on each side until golden brown and crispy.
- Taste the first pancake to make sure you like the taste and texture. Often, more salt or pepper needs to be added
- serve immediately
Notes
This recipe makes about 20 pancakes.
Nutrition Facts
Traditional Latkes (Potato Pancakes)
Amount per Serving
Calories
338
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
4
g
Cholesterol
112
mg
37
%
Sodium
1072
mg
47
%
Potassium
946
mg
27
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
169
IU
3
%
Vitamin C
42
mg
51
%
Calcium
109
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.