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.

Karen Dee

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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