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Potato latkes are crisp shredded potato pancakes, served with sour cream or applesauce. They will disappear quickly, so make more than you think you’ll need.
Shred potatoes. Squeeze dry in a large clean kitchen towel. Place potatoes in large bowl. Add onion, eggs, flour, seasoned salt and garlic pepper; mix well.
Heat oil in large nonstick skillet on medium-high heat. Drop potato mixture, several heaping tablespoonfuls at a time, into skillet. Flatten slightly with back of spoon. Cook 3 to 4 minutes or until golden brown, turning once. Drain on paper towels. Keep warm. Repeat with remaining potato mixture, adding additional oil if needed.
Serve with sour cream seasoned with additional garlic pepper and chopped chives. Or serve with applesauce or apricot preserves.
Taste like my aunt made when I was a child. Easy to make with shedding the potatoes with a food processor.
Gail | August 20, 2015
I have a question - would it make a difference if I just finely grated the onion, instead of finely chopping it? It would save a lot of time!
Marianne | February 23, 2017