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
1 teaspoon salt
2 tablespoons plain flour or as needed
125ml vegetable oil
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Method Prep:20min › Cook:25min › Ready in:45min
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.
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.
Line a colander or strainer with 2 kitchen towels and drain. Serve hot.