Nutritional Info

Nutrition Facts

Serving Size 1 (5g)

Calories 36
Calories from Fat 32 (89%)
Amount Per Serving %DIV
Total Fat 3.6g 6%
Saturated Fat 0.8g 4%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 21.1mg 1%
Potassium 12.2mg 0%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 0.5g 1%

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Traditional Potato Latkes

100% would make this recipe again!
Recipe Description
These crisp and golden latkes are a tradition in our house every year at holiday time.  Serve with plenty of applesauce and sour cream.
Prep time
20 min
Cook time
12 min
Ready In
32 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  peanut or canola oil, for frying
1/2 Cup(c)  all purpose flour or matzoh meal
1 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  white pepper
1 1/2 Teaspoon(t)  kosher (coarse) salt, or to taste
1/2   medium firm apple, peeled and coarsely chopped
1/2   medium onion, coarsely chopped
2   large eggs
2 Pound(lb)  baking potatoes


Peel the potatoes and cut them into 1 inch cubes.  To keep them white and release some of the starch, submerge them in a bowl of water while you're preparing the remaining ingredients.  Place the eggs in a blender.  Add the onion, apple, salt, white pepper and baking powder.  Drain the potatoes and squeeze them dry in paper towels.  Add enough of the potatoes to fill the blender (all 2 pounds may not fit).  Turn on the blender, and pushing down on the sides with a rubber spatula, blend until the potatoes just move around.  Add the remaining potatoes as you're blending, but do not overprocess or make it too smooth.  The texture should resemble applesauce.  (This takes about 6 seconds in my processor.)  Transfer the batter to a large bowl and add the flour.  The batter should be flowing, but not too thin.  Now for the real secret of my very crisp latkes:  Pour enough oil into a large skillet to coat the bottom.  Heat the oil over medium high heat until it is quite hot but not smoking.  Use a serving spoon to scoop up the batter (about 2 tablespoons per scoop), hold the spoon about 8 inches above the pan, and spill it all at once.  Splat!  Remove your hand quickly so you don't burn yourself.  (Like tennis, it's all in the wrist.)  The batter will splatter, forming holes, all the better to hold the sour cream or applesauce.  Repeat with as many as will fit in the skillet without crowding.  Cook until browned, about 1 minute.  Then flip them over and cook the other side for 1 minute.  Drain the latkes well on paper towels, and keep them warm while you cook the remainder, adding more oil as needed.  Serve immediately, with applesauce and/or sour cream.

Additional notes

my absolute favorite latke

my absolute favorite latke recipe!

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