Featherlight Potato Latkes

Serving size:
 6 Servings


    • 1
    • onion (small)
    • 1⁄4 c
    • flour
    • 1⁄2 t
    • salt
    •   pn
    • baking powder
    • 6
    • russet potatoes (medium, peeled if desired)
    • 2
    • eggs (large)
    • black pepper (to taste)
    • oil (for frying)
    • 1 1⁄2 c
    • applesauce
    • 1 1⁄2 c
    • sour cream
30 minutes
Ready in
30 minutes


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

Recipe adapted from Sundays at Moosewood Restaurant ©1990 by Vegetable Kingdom, Inc.


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.


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