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Potato Latkes (D/P, TNT)
Source: Unknown
Yield: 24

Vegetable oil for frying
1 cup flour
4 eggs
1 medium onion, grated in a food processor
Salt and pepper to taste
Pinch nutmeg
8 large Idaho or russet potatoes, peeled

Read general frying instructions here (click here for instructions on frying latkes).

Heat 1/3" oil in a heavy frying pan until very hot.

While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.

Quickly grate the potatoes in a food processor or by hand, and immediately add them to the batter. Work very quickly so they do not have time to get discolored.

Form small patties, and lower them into the hot oil, or drop the batter by heaping tablespoons. Fry until golden, about 3 minutes on each side. Remove and drain on paper towels.

Serve with applesauce, yogurt, or sour cream.


Vegetable latkes: Replace the potatoes with a mixture of zucchini, carrots, and parsnips. Add seasonings of your choice such as oregano, garlic, and basil.

Sweet potato latkes: Substitute sweet potatoes for the regular potatoes, and add brown sugar, cinnamon, and ginger to taste.

Potato Kugel: Add 1/3 cup of vegetable oil to the potato latke batter. Pour the batter into a greased loaf or square pan, and bake uncovered in a preheated 375°F oven for one hour or until the top is golden brown.

Posted by Molly Rudnick

Nutritional Info Per Serving: N/A