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Potato Latkes

Potato Latkes recipe by The Culinary Institute of America

Ingredients

Makes 18 pancakes

  • 4 large russet potatoes (about 3 pounds, 14 ounces), peeled
  • 1 large yellow onion, diced
  • 1 tablespoon lemon juice
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons bread flour
  • 3 tablespoons matzo meal
  • Vegetable oil (about 2 cups or as needed), for frying

Directions

  1. Grind or grate the potatoes and onion together with a food processor or by hand.
  2. Transfer to a bowl and toss with the lemon juice to prevent discoloration.
  3. Transfer to a colander and squeeze out the liquid.
  4. Place in a stainless-steel bowl. Add the egg, salt, pepper, bread flour, and matzo meal and stir together until evenly combined.
  5. Heat 1/4 inch of oil in a heavy cast-iron skillet over medium heat to 350 degrees F. Drop about 1/4 cup of the potato batter into the hot oil for each pancake. When the pancakes are medium-brown, and just beginning to crisp, turn them and brown the other side, about 3 1/2 minutes per side.
  6. Blot the pancakes briefly on paper toweling and serve at once on heated plates.
 Per serving of one latke: 194 CALORIES, 2.5 g PROTEIN, 19 g CARBOHYDRATES, 1 g FIBER, 13 g TOTAL FAT (1.5 g saturated fat), 74 mg SODIUM, 12 mg CHOLESTEROL

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