Fried Potato Latkes

Makes 25-30 small latkes

2 medium onions
4-5 potatoes (about 2 lbs.)
2 eggs
1 teaspoon salt
Black pepper to taste
3 tablespoons flour
Vegetable oil for semi-deep frying


  1. Finely chop the onion (or grate with a grater). Place in bowl.
  2. Peel the potatoes and grate on the large holes of a grater. Squeeze the grated potatoes between hands to get rid of as much liquid as possible and transfer to bowl.
  3. Add the rest of the ingredients and mix well.
  4. Heat enough oil in large frying pan to reach halfway up the latkes.
  5. Make patties out of the mixture and squeeze excess liquid out. Fry 4 patties at a time, about 4-5 minutes on each side. Adjust the heat as you go. Latkes should be golden, not brown.
  6. Serve with sour cream, apple sauce or any dipping sauce you like.

Translated from

For those of you who are looking for a healthier version, here's a recipe for baked latkes:

Baked Potato Latkes

Makes about 14 latkes


3 medium potatoes
1-2 tablespoons oil, plus more for brushing the latkes
2 onions, finely chopped
3.5 oz. (100 gr.) fresh mushrooms, chopped
2 eggs
1/3 cup + 1 tablespoon bread crumbs
1 teaspoon soup powder (optional)
Salt & pepper to taste


  1. Boil water in small saucepan, add salt and potatoes and cook until potatoes are soft. Mash potatoes and place in a bowl.
  2. Heat oil in frying pan and fry onions and mushrooms until soft.
  3. Add onion-and-mushroom mixture to bowl with potatoes and add the rest of the ingredients. Mix well and make patties out of the mixture. Place on oiled parchment paper set on a baking sheet. Brush the tops of the latkes with a little more oil.
  4. Bake at 350 degrees Fahrenheit for 25 minutes, turning latkes halfway through. Latkes are done when they are golden in colour.