We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
5
Yield:
5 latkes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.

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  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

  • Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.

  • Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

Nutrition:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

219 calories; protein 5.3g 11% DV; carbohydrates 25.6g 8% DV; fat 11g 17% DV; cholesterol 74.4mg 25% DV; sodium 731.2mg 29% DV. Full Nutrition

Reviews (17)

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Most helpful positive review

Rating: 5 stars
04/11/2014
For as simple as the ingredients sound these were delicious! I did use leftover mashed potatoes that were mashed w/ butter milk and s&p so I had to add a bit more flour. These were super flavorful with a nice crisp outside and creamy goodness inside. I made these smaller than called for so the kids wouldn't have a hard time handling them. I will def be making these again YUM! Thanks for sharing.:) Read More
(7)
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2014
For as simple as the ingredients sound these were delicious! I did use leftover mashed potatoes that were mashed w/ butter milk and s&p so I had to add a bit more flour. These were super flavorful with a nice crisp outside and creamy goodness inside. I made these smaller than called for so the kids wouldn't have a hard time handling them. I will def be making these again YUM! Thanks for sharing.:) Read More
(7)
Rating: 5 stars
06/27/2017
I always make extra potatoes so I have enough to make these for breakfast. I make a wetter mix and spoon onto a griddle , lightly coated with bacon grease and brown, flip, brown. Much easier than frying and less oily! Read More
(4)
Rating: 5 stars
12/16/2017
Made these for my gentile husband on the first day of Hanukkah. He had only ever had latkes one other time when we fortunately stumbled upon a Jewish food festival in Savannah GA a few years ago and he enjoyed the ones we had then but he LOVED the ones we made with this recipe!! The only adjustments we made was to substitute white onions for green onions which added a lovely color and allowed the flavors of the potatoes and the seasonings to really take center spotlight and to add a few more tablespoons of AP flour to make sure the dough could hold a shape before we put it in the oil. Other than that we followed the recipe exactly as written and we ended up with latkes so rich and delicious that neither of us ended up bothering to add any condiments like the traditional applesauce. I seriously cannot understate how much we enjoyed the latkes made from this recipe. My husband even begged me to save the recipe so we could make it again next year too! NOTE: I do not recommend pairing latkes with guacamole. My husband had made some a few days prior and we needed to eat it before it went bad so we ended up serving our latkes with chips and guacamole on the side. It wasn't bad but it definitely didn't make anything better either. Read More
(3)
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Rating: 5 stars
02/14/2018
Having tried many variations of Latkes and potato pancakes with varying levels of success none really satisfying. This was a real surprise. Exactly the taste for which I have been searching and frankly a whole lot easier. One slight alteration that may have had no effect but is a personal choice for many fried items; I used Wondra Flour. It is malted and therefore produces a crisp that lasts. NO other changes were made. Read More
(2)
Rating: 5 stars
01/22/2016
This was a very good recipe and I will use it in the future. Only change I would make (and did make after first attempt) was starting with "baseball-sized balls." This just made them to big and not cooking correctly. I made a smaller ball and they worked fantastic. I also used mashed potatoes (so had milk and butter from the night before) with skins and had zero issues. Fried in a cast iron skillet with plenty of bacon grease and truly amazing! Read More
(2)
Rating: 5 stars
04/26/2016
These were really delicious. I've tried making latkes before but was always disappointed with the results. These were spot on. I only had green onions so I sliced them thin and added them along with some chives that were in my garden. Served them with sour cream. My husband ate six of them! I still had leftover mixture so I fried the rest and put them in freezer bags for future use. Thanks for a great recipe definitely will make again and again. Read More
(2)
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Rating: 5 stars
10/28/2015
Yummy I used regular pepper. Great for a new dinner side dish. My potatoes were left overs with some butter and milk whipped in. Read More
(1)
Rating: 4 stars
07/04/2016
7-3-2016 I backed off on the onion a bit as the amount called for was more than I would have cared for. Also I did not use primo extra virgin olive oil for this - common vegetable oil did the job nicely - just make sure your heat is high enough to brown these latkes and so that they don't absorb oil making them unpleasantly greasy. These earned a solid vote of approval from Hubs this morning with our breakfast. Read More
(1)
Rating: 5 stars
12/16/2014
These were amazing. It was so awesome to make latkes without having to take out my food processor/blender. I basically made mashed potatoes and then followed this recipe. They were delicious. Thank you! Read More
(1)