The flavor and texture of latkes is good, and they’re great with a little sour cream or applesauce.


  • Potatoes

  • Onion

  • Eggs

  • Flour

  • Salt

  • Pepper


Start by peeling your potatoes, then grate them with a food processor (using the grate attachment). Grate 1/2 to 1 onion as well, and mix it in with the grated potatoes.

Drain any excess liquid, then mix in 1 egg, and season with salt and pepper. When the egg is incorporated, add a little flour (just a little at a time) to bring it together into a loose batter. The potatoes also have starch that helps hold the latkes together, so you don’t need a lot of flour.

When you’re mixture is ready, drop small pancake-sized portions into a pan or onto a griddle, and sauté them in a bit of olive oil until they’re golden brown on both sides.

Dish and Photo by Adrian Rodriguez

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