Milwaukee Potato Pancakes (Latkes)

Milwaukee Potato Pancakes (latkes) Recipe

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Dianne Ward


I was born in Milwaukee and my mother was of German/Czech heritage so my fondest memories are of things like this.

★★★★★ 1 vote


6 large
russet potatoes, peeled
1 small
salt and pepper to taste, (i am a bit generous with the pepper)
1/4 c
all-purpose flour
good quality vegetable oil for frying
for serving:
sour cream
apple sauce

How to Make Milwaukee Potato Pancakes (Latkes)


  • 1Either by hand or with a food processor grate or finely shred the potatoes. I Usually use about 1/2 grated and 1/2 finely shredded. The resulting potatoes should be a lot finer than hash browns. Now, very important...Squeeze as much liquid out of the potatoes as you can. Either by hand or by twisting them in a clean dish towel. Grate the onion. Add the eggs, salt and pepper, and flour. Stir to blend well.
  • 2Heat the oil to a medium frying temperature. A little bacon drippings added can't hurt.
  • 3Put the potato mixture into the oil by heaping tablespoons full. Flatten the potatoes with a pancake turner. Fry until golden brown on the bottom. Flip them over and fry the other side.
  • 4Drain on paper towels. Serve them immediately with applesauce or sour cream on top or on the side. (It's a dunking kind of
  • 5While this recipe is actually based in Jewish cooking it's even better with pork than beef.

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About Milwaukee Potato Pancakes (Latkes)

Course/Dish: Potatoes