Mom’s Potato Pancakes


I love latkes. Their crispy edges, their faint flavoring from onion and salt. Here’s my go-to recipe. Serve with applesauce or sour cream.


My Mom’s Potato Latkes
Serves 3-4

These are absolutely best eaten fresh, within 10 minutes of coming out of the pan. If you can avoid it, please don’t reheat them.

4 medium Yukon Gold potatoes or 1-2 larger baking potatoes
1 small onion
1 egg
2-3 tablespoons flour
1 teaspoon salt
oil for frying

Grate the potatoes and the onion into a mixing bowl. They will oxidize and brown quite quickly–don’t worry too much, but do work fast if possible. Add the salt and the egg, then stir in the flour. If the batter still seems too liquid, add another tablespoon or so of flour.

Heat about a 1/2 inch of oil in a large, cast-iron skillet. Add a few shreds of potato; when they start sizzling, you can start making pancakes.

Form latkes out of about 1/4 cup of batter, draining off excess liquid as you work. Fry for 3-4 minutes, then flip and fry on the second side. Let rest on paper towels until ready to eat, reheating in the oven if they’ve gotten cold.

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