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Traditional Latkes - My Stir Crazy Kitchen
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Traditional Latkes


  • 1 pound 2 large Russet potatoes, peeled and grated
  • 1 large onion peeled and grated
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground black pepper
  • Safflower or other oil for frying


  • Place eggs in a small bowl and the dry ingredients in another, set aside.
  • Grate the potatoes and onion using a box grater or a food processor equipped with the grater attachment. Place the mixture in a clean dishtowel (or salad spinner) and squeeze to wring out most of the liquid.
  • Quickly, transfer the potato mixture to a large bowl. Add the eggs and dry ingredients and mix with a fork until absorbed.
  • Using a medium sized heavy-bottomed pan, heat 1/4 inch of oil over medium to medium-high heat. Drop batter into the oil using a tablespoon scoop. Cook in batches. Use the back of the spoon to flatten the drops into discs. When brown and crispy (3-5 minutes) flip and cook until the other side is browned (another 3-5 minutes).
  • Transfer to a paper towel-lined plate and repeat with the remaining batter.
  • Serve with sour cream or apple sauce.