By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 18
95 cal · 35 min
Zabar's Latkes
Recipe GLPR3a83c8a74d177e
Classic crispy potato pancakes made with shredded potatoes and onions, bound with eggs and seasonings, then pan-fried until golden. Serve with applesauce or sour cream for a traditional Jewish appetizer.
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Ingredients
2 medium Medium yellow onions, peeled and quartered
4 medium Medium Idaho potatoes, peeled
3 large Large eggs, lightly beaten
1 tbsp Kosher salt
1½ tsp Freshly ground black pepper
⅜ cups All-purpose flour
Vegetable oil, for frying
Applesauce or sour cream, for serving
Directions
Pulse the quartered onions in a food processor until finely chopped. Transfer to a colander and set aside.
Pulse the peeled potatoes in a food processor until finely shredded. Transfer to the colander with the onions and let drain for 2 minutes, then squeeze out excess moisture by pressing with paper towels or a clean kitchen towel.
Transfer the drained potato-onion mixture to a large bowl. Add the beaten eggs, kosher salt, and black pepper. Mix until well combined.
Sprinkle the all-purpose flour over the mixture and stir until just combined; the batter should be slightly moist but hold together.
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Working in batches, drop heaping tablespoons of the potato mixture into the hot oil, flattening each with the back of the spoon to create a pancake about ¼ inch thick.
Fry for 2 to 3 minutes on the first side until deep golden brown, then flip and fry for another 1 to 2 minutes on the second side until golden and crisp. Transfer to a plate lined with paper towels.
Serve the latkes warm with applesauce or sour cream on the side.
Comments
This is a straightforward potato latke recipe with every ingredient available at any Charlotte grocer—no special stops needed. At roughly forty cents per latke, it's cheap eating, though the real time investment is closer to fifty minutes once you account for grating potatoes and managing the squeeze-and-fry workflow that the recipe underestimates. The dish does not reheat well; latkes go soggy by the next day and demand a same-night audience. It's a solid weeknight project if you're cooking for a crowd, but the stated prep time is honest-to-goodness misleading.
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