Potato Latkes

60 14
Recipe By
(2) 2 Reviews
Prep Time
Total Time


These crispy potato latkes are served with apple sauce and sour cream. Classic potato latkes - just like you remember!

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
  • Beat eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.
  • Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and applesauce.


For best results, use baking potatoes.


  • 14

Nutritional Information

Serving Size 14
Calories 187
% Daily Value
Total fat 7.5g
Saturated fat 2.1g
Cholesterol 46mg
Sodium 206mg
Carbohydrate 27g
Dietary fibre 2.2g
Protein 3.8g
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 3 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • webspinner24 |

    I've made latkes a few times, and I have to say, that grating the potatoes makes a HUGE difference- it's a little bit painstaking, but really is beneficial- Once you've grated all your potatoes (use large whole grater), put the potatoes into a dishtowel, yes, a dishtowel, and squeeze out as much of the moisture as possible- this too will help insure that your latkes are awesome1

  • lpcook |

    My friends really liked these. My husband said that these would be great for breakfast. It reminded him of hash browns. I haven't cared for Latkes in the past, but I thought these were the best I've had. I didn't use a blender but I grated them, then finely chopped them further in my food chopper. I used half green onion and half white onion. I didn't know what 4 pounds measured, but it called for 3 eggs. I heard the rule of thumb was 1 egg for every 2 cups of potato (liquid squeezed out). I used 6 large potatos and it worked out well and not runny. I ended up with 23 latkes instead of 28. Next time I'll make them a little smaller. Over all I thought this was a great recipe.