Mom's Potato Latkes
Lindsay
Ingredients
25 m servings 390- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
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Reviews
Read all reviews 89114 Ratings
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This is my recipe. I wanted to let folks know that before you put the potato mixture in the pan, take the scoop and make sure to drain the liquid out by holding the spoonful of potato against th...
I did not have saltines, so used flour and increased the salt. Added some garlic too.
This is my recipe. I wanted to let folks know that before you put the potato mixture in the pan, take the scoop and make sure to drain the liquid out by holding the spoonful of potato against th...
Thanks for a great recipe, Lindsay. We enjoyed these very much. I took your advice and used tongs to grab the potatoes without a lot of liquid. Note: I peel russet potatoes and place in c...
These are darn good...and a little indulgent maybe. These have origin in the Middle East and Europe. Yet, like many things, food is enjoyed and needed by every culture...from the Middle East to...
These are amazing! The only change I made was to use a 20oz bag of pre shredded potatoes. They have much less moisture so you don't have to squeeze all the water out. They came out perfect, a...
A huge hit with everyone in the family BUT we followed the video, not the directions printed here. The directions here don't mention you should soak the potatoes in water to get rid of excess st...
I liked these. If looking for a potato latke recipe, that is more about the potato than a bunch of flour than this is the recipe. I am not a fan of shredding potatoes, so I just used a 20oz bag ...
this recipe is great I did learn a new trick to them crispy and less greasy use a hand towel or cheese cloth to remove extra water from the potatoes by squeezing them.
Excellent, and just like my Mom's. She made these frequently during Lent as a side dish with salmon patties and stewed tomatoes. I was missing Mom last night and craving this meal, and I was v...
One word: Delicious! I'm glad I chose this recipe to make latkes for the first time. The addition of saltine crackers is what pushed me to try this particular recipe. Very easy to make and tasty...