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penny's latkes (potato pancakes)

(2 ratings)
Blue Ribbon Recipe by
Penny Burdge
Lenexa, KS

We were invited to a Chanukah meal a couple of years ago and I offered to bring latkes and the traditional accompaniments of applesauce and sour cream. I've made my own applesauce for years, so no problem. I'd never made latkes before, but figured I could do it. I found some traditional recipes that didn't add extras (cheese, for example) and I chose what seemed the best from a few of them. I've made these several times since and have learned the "secret" to good latkes is to make sure as much moisture as possible has been removed from the potatoes & onions before frying.

Blue Ribbon Recipe

Penny's easy potato latke recipe is fantastic! The latkes fry to a perfect golden brown. They're crisp on the outside with a warm and soft center. Onions add a mild flavor that pairs well with the potatoes. We tried ours with sour cream and applesauce and enjoyed the sweet and savory flavor combination.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For penny's latkes (potato pancakes)

  • 2 md
    russet potatoes
  • 2 md
    red potatoes
  • 2 tsp
    cider vinegar, divided
  • 1 md
  • 2 lg
  • 3 Tbsp
    matzo meal or all-purpose flour
  • 1/2 tsp
    Kosher salt
  • 1/8 tsp
    freshly ground black pepper
  • canola oil, for frying

How To Make penny's latkes (potato pancakes)

  • Peeled potatoes in a bowl of water.
    Peel the potatoes and place them in a bowl full of ice water and 1 teaspoon cider vinegar.
  • Minced onion pushed through a sieve.
    Mince the onion. Put it into a fine sieve and press out as much moisture as possible using the back of a spoon or rubber spatula.
  • Grated potatoes in ice water.
    Grate the potatoes (I use a box grater) and return them to the ice water. Stir and let sit 5 minutes. Pour the potatoes off into a colander, let drain, and then transfer them onto towels or cheesecloth. Roll up tightly and twist the towels to extract as much water as possible.
  • Ingredients combined in a bowl.
    In a small bowl, beat the eggs well. In a large bowl, stir together the matzo meal or flour, salt, and pepper. Add the grated potatoes and onion; mix well. Add the eggs and mix until all the potatoes are covered with egg.
  • Heating oil in a skillet.
    Heat a large heavy skillet over medium heat for about 3 minutes. Add about a quarter-inch of canola oil and continue heating until the oil is about 375 degrees F. You can tell when the oil is hot enough by dropping a piece of potato into it. If it sizzles vigorously, it's ready.
  • Frying latkes in a skillet.
    Using a 2 tablespoon measure, drop a mound of potatoes into the hot oil and use the back of the measure to flatten it to an even thickness. Fry until golden and the side up has lost its shiny, wet look. Turn over and finish frying until done.
  • Latkes draining on a paper towel.
    Remove from the pan and let drain on a paper towel for a minute, then serve as soon as possible.
  • A plate of Penny's Latkes (Potato Pancakes) with applesauce and sour cream.
    Serve with applesauce and sour cream. Homemade applesauce is the best and it's easy to make. See my recipe.