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Potato Latkes

Potato Latkes

Traditional, golden fried potato cakes are delicious in their simplicity.

These pancakes are best made immediately before serving.

Serves: 2 Save

Ingredients (9)

  • 2 lb Russet Potato
  • 2 Onions
  • ⅓ cup All Purpose Flour
  • 2 Eggs
  • ½ tsp Dried Thyme
  • 1¼ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ¼ cup Vegetable Oil
  • ¼ cup Olive Oil
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  1. Combine potatoes, onion, flour, eggs, thyme, salt and pepper; mix well. Place in a colander and squeeze out excess liquid.
  2. Pour half the vegetable oil and half the olive oil into a large nonstick skillet; heat until hot but not smoking. Spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cook 3 to 5 minutes on each side or until brown. Drain on paper towels and sprinkle with additional salt. Repeat with remaining potato mixture and oil. Serve immediately.