Potato Latkes (Potato Pancakes)

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 6/9/2025
50 minutes Prep: 20 minutes Cook: 30 minutes
Serves: 8 Save

Ingredients (6)

  • 2 pounds baking potatoes - peeled, halved, and sliced on a turning slicer or shredded
  • 1 onion, coarsely grated
  • 6 tablespoons all-purpose flour
  • 2 large eggs, beaten
  • salt and freshly ground pepper
  • ½ cup vegetable oil

Directions

  1. Mix potatoes and onion together in a bowl.
  2. Place several handfuls of the potato mixture into the center of a clean tea towel. Twist the towel around potato mixture and squeeze out all excess liquid. Place the squeezed potato mixture into a new clean bowl. Repeat this until all the potato mixture has been squeezed.
  3. Add flour and eggs to squeezed potato mixture; season well with salt and black pepper and mix well.
  4. Heat vegetable oil in a skillet over medium high heat until it shimmers.
  5. Make patties out of the potato mixture and carefully place them in the hot oil.
  6. Cook over medium-high heat until browned on the bottom, about 7 minutes. Flip and cook until browned, about 4 minutes.
  7. Transfer potato pancakes to a paper towel and sprinkle salt over each pancake. Repeat this process until all the potato mixture is cooked.