Potato cakes
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.
Ingredients
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
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.
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Reviews & ratings
Average global rating:
(23)
Reviews in English (19)
These are very close to the original recipe. The only thing I would do would use matzo meal instead of flour. It really does make a big difference - 10 Dec 2009 (Review from Allrecipes US | Canada)
Very excellent recipe! Worked wonderfully, turned out very tasty & crisp. Only thing I will say is I had to use a LOT more than 2 tablespoons of flour- though that could just be my preference. I was very pleased with how this turned out, they taste just like I remember them. - 08 Dec 2009 (Review from Allrecipes US | Canada)
I thought theses were delicious. I used a gluten free flour mix, but it took way more than two tbsp of flour to make the potatoes stick together. Also, before adding the other ingredients, I rinsed the potatoes and onions in water and let drain, so some of the the starch was removed. I used to see both my grandmothers do this. - 28 Jul 2010 (Review from Allrecipes US | Canada)