Lacy Potato Latkes

Name: Lacy Potato Latkes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Jewish
Ingredients: 6 medium russet potatoes, peeled; 1 small onion, peeled; 3 large eggs; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; Safflower oil for frying

Recipe GLPR5948c0c0d49f2b

Jewish

Appetizer

35 min

117 cal

Servings: 12

Oven

Stovetop

SNAP eligible

Crispy golden potato pancakes with a delicate, lacy texture. These traditional Jewish latkes are made with shredded russet potatoes and onion, bound with eggs and a touch of flour, then pan-fried until the edges are beautifully crisped and browned. Serve warm as a breakfast, side dish, or snack.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

6 medium russet potatoes, peeled

1 small onion, peeled

3 large eggs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Safflower oil for frying

Directions

Shred the peeled potatoes and onion using a box grater or food processor. Working quickly to prevent oxidation, transfer the shredded mixture to a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial for achieving crispy latkes.
In a large bowl, whisk together the eggs until well combined. Add the salt and pepper, then stir in the squeezed potato-onion mixture until evenly distributed.
In a small bowl, whisk together the flour and baking powder. Sprinkle this mixture over the potato mixture and fold gently until just combined. Do not overmix.
Heat about 1/4 inch of safflower oil in a large skillet over medium-high heat. The oil should shimmer and move freely across the pan when ready.
Working in batches to avoid crowding, carefully drop spoonfuls of the potato mixture into the hot oil, gently flattening each mound with the back of the spoon to create thin, lacy pancakes. Fry for 2 to 3 minutes on the first side until the edges turn golden brown and crispy.
Flip each latke carefully and cook for another 2 to 3 minutes until the second side is golden brown. The center should be tender and cooked through.
Transfer the finished latkes to a paper-towel-lined plate to drain excess oil. Serve hot.

Comments

Grocery List Plus Editorial Staff4

These latkes use only shelf-stable and produce staples available at any Charlotte grocer—potato, onion, egg, flour, baking powder, and safflower oil—with zero special trips required. The cost per serving is very low, probably 30–40 cents, driven mainly by potatoes and oil, and the recipe makes 12, which works well for a family side dish or a batch to freeze. The stated 35 minutes understates the real time by about 10 minutes once you account for grating potatoes and onions and squeezing out moisture, a crucial step for crispness. These reheat adequately in a 375-degree oven and hold up as a weeknight side, though they are best eaten same-night for texture.