Raw Potato Pancakes (Latkes)

  • Yield 8 to 10 servings

A crispy potato pancake, perfect with applesauce of sour cream



2 large potatoes, peeled and quartered
1 small to medium onion, peeled and quartered
2 large eggs
2 to 4 tablespoons milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
cooking oil


  1. Shred potatoes and onions using a food processor or hand grater.  Press potatoes and onions lightly in a dishtowel to remove excess liquid.  Whisk or process eggs, milk and melted butter together.  Add flour, salt and pepper, and mix well.  Fold into potatoes and onions in a medium-sized bowl.  Heat several tablespoons of oil in  a heavy skillet.  Scoop latkes (using 1/4 cup batter for each) onto heated oil.  Press to make 4-inch diameter pancakes.  Brown each side.

Tips from Our Test Kitchen: Serve with sour cream or applesauce.  This delicious side dish is great with meat or fish.

—Leonard A. Gardner, Parkville, Maryland



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