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Classic Idaho Potato Latkes

Classic Idaho Potato LatkesClassic potato latkes, shredded potato pancakes, are crispy on the outside, moist and tender on the inside. They are simply wonderful served with sour cream and/or applesauce.

Recipe Ingredients:

2 pounds Idaho potatoes, peeled
1/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 large onion, grated
1 large egg, lightly beaten
1/3 cup vegetable oil
Sour cream for accompaniment (optional)
Applesauce for accompaniment (optional)

Cooking Directions:

  1. Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
  2. In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
  3. Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
  4. Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream and/or applesauce, if desired.

Makes 4 servings.

Recipe and photograph provided courtesy of Idaho Potato Commission.