Potato cakes

    Potato cakes


    21 people made this

    About this recipe: These Jewish potato cakes are also known as latkes. Grated potatoes, onion, egg and seasonings are formed into cakes and fried to perfection. Serve with soured cream, if desired.

    Makes: 12 potato cakes

    • 3 large potatoes, peeled and grated
    • 1 small onion, grated
    • 3 eggs
    • 1 teaspoon salt
    • 2 tablespoons plain flour or as needed
    • 125ml vegetable oil

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place the potatoes and onion into a bowl. Stir in eggs, salt and just enough flour to hold the mixture together. With wet hands, scoop up about 5 tablespoons of the mixture per potato cake and form into flat round or oval shapes.
    2. Heat the vegetable oil in a large frying pan over medium heat until it shimmers. Gently place the potato cakes into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
    3. Line a colander or strainer with 2 kitchen towels and drain. Serve hot.

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