Skip to main content
Skip to store items
Skip to main navigation

Featherlight Potato Latkes

Prep time
30 mins
Entrée | Side dishes | Vegetables
Special Diets
Food Allergies
Dairy-free | Gluten-free
Recipe adapted from Sundays at Moosewood Restaurant ©1990 by Vegetable Kingdom, Inc.


Tradition calls for latkes to be served for Hanukkah, but they are also family favorites anytime.


1⁄4 cflour
1⁄2 tsalt
  pnbaking powder
6 russet potatoes (medium, peeled if desired)
1 onion (small)
2 eggs (large)
  black pepper (to taste)
  oil (for frying)
1 1⁄2 capplesauce
1 1⁄2 csour cream


Grate the potatoes on the large holes of a hand grater or in a food processor; grate the onions more finely. Combine the potatoes and onions in a colander and drain well, pressing out as much moisture as possible. Beat the eggs in a large bowl, then add the flour, salt, baking powder and pepper. Mix until smooth and then stir in potatoes and onions. Heat about 1/8-inch of oil in a large cast iron skillet, or griddle until hot; a drop of batter should sizzle. Drop the pancake batter by large spoonfuls and spread each into a thin pancake. Fry until bottom is brown and crisp, then turn and cook until the second side is also brown and crisp. Drain on paper towels and keep warm in a 200°F oven until all the pancakes are done. Serve with sour cream and applesauce.


Note: For Gluten Free substitute grated sweet potato, parsnip, carrot or rutabaga for all or part of the potatoes if desired.