Potato Latkas

 

My old neighbor, Mrs. Cohen, shared this recipe with me when I was just 16 years old. My mother had just passed away a few months prior, and she offered to show me how to make a few dishes to help me build my cooking skills. I loved her for this offer and quickly took her up on it. She taught me how to make potato latkas, along with the right way to make Chicken soup from scratch (Jewish Penicillin she called it). Along with a few other Jewish dishes that I'll share in April 2026 for Passover month. 

Ingredients

1 ½ pound Russet Potatoes (3 to 4 medium potatoes)

½ Medium Onion minced

2 tbsp All-Purpose Flour

2 Large Eggs

1 tsp Salt

½ tsp Black Pepper

¼ cup Oil (your choice)

1 cup Sour Cream (for serving)

Shredded Veggies, 1 Carrot, 1 Celery, Small Zucchini (optional I like the veggies in the latkes too)

Directions:

Grate the potatoes either by hand or in a food processor. Line a sieve or strainer with cheesecloth and transfer potatoes to drain any excess liquid.  Let the mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl, but retain the white potato starch that settles in the bottom of the bowl if you can.

To that liquid add egg, onions, flour, 1-1/2 teaspoons of salt, and freshly ground pepper. Return the potatoes to this mixture and toss to combine. Add shredded veggies if you plan to add them to the latkes.

Preheat oven to 200 degrees. Line a baking pan with parchment paper. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium-high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; the latkes should be golden and crisp on both sides. Eat right away or keep warm in the oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a Bachelor’s degree in Mass Communication and Cyber Analysis, and a Master’s degree in Criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, opinion and history pieces.

Entertaining, Holiday Cuisine, Kilbride, Potpourri of Frugality, Homemade, Do it yourself