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Potato Latkes

Potato Latkes




12 latkes


42 minutes


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  • 6 medium sized russet potatoes
  • 1/4 cup minced onion
  • 3 eggs, slightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon onion salt
  • 1/4 teaspoon white ground pepper
  • 1/2 teaspoon Fleischmann's® Baking Powder
  • 3 tablespoons Mazola® Corn Oil



  1. Peel potatoes and grate. Mix with onion in a large mixing bowl. Let stand 5 minutes. Drain any excess liquid. Blot potatoes gently with a paper towel.
  2. Stir in eggs, flour, onion salt, white pepper and baking powder.
  3. Heat oil in large skillet on medium high heat. Spoon 1/4 cup of the potato mixture onto hot skillet; flatten slightly. Repeat with remaining potatoes. Brown on both sides, about 10 to 12 minutes. Drain on absorbent paper towel.
  4. Serve hot with applesauce or sour cream.

TIP: Although these are best when eaten immediately, they can be reheated by placing in a single layer on a baking sheet. Bake at 375°F for 10 minutes or until hot.


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