1405 SW Vermont St.
Portland OR 97219
United States



Potato Latkes

Sarah West


2 lb. potatoes
1 medium onion, finely diced
2 eggs, beaten
2 Tbsp. flour or matzoh meal
~ salt
~ pepper
~ vegetable oil
~ sour cream
~ applesauce


  1. Shred potatoes in a food processor or by hand. Place potatoes in a large bowl. Add onions, eggs and flour (or matzoh meal). Mix well. Add salt and pepper to taste.
  2. Heat about ½ inch of vegetable oil in a large skillet over medium to medium high heat. Oil is ready when a potato piece sizzles in the pan.
  3. Stir potato mixture again to incorporate the starch settled in the bottom of the bowl. To shape latkes, take a 3-4 tablespoon amount of the mixture, squeeze excess liquid out and shape into pancake. Fry pancakes until well-browned. Remove from oil when done and set on paper towels to drain. Serve with sour cream and applesauce.
  4. If reheating latkes, set in a single layer on a cookie sheet and place in a 450 degree oven. Heat until hot, 10-15 minutes. Turn latkes several times while in oven.