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Author Notes: My father in law’s latkes are the best I’ve ever had- and I'm quite the connoisseur. He’s won many awards for them in Jewish Recipe Contests and recently enough someone has even gifted him a painting of him making these famous latkes. I’ve asked him how to make them countless times, and, being the recipe protector that he is, he gives me the ingredients, not the measurements, so the rest is up to me to figure out. This recipe is the closest I’ve come to his thus yet and they're pretty close. My husband says they are better. I hope you enjoy.
Makes 1 dozen
- 4 Baking Potatoes
- 1 Large Yellow Onion, Grated
- 4 Eggs
- 3 tablespoons Whole Wheat Flour
- 1 tablespoon Fresh Squeezed Lemon Juice
- 1 pinch Baking Soda
- Freshly Ground Pepper
- 1 teaspoon Salt
- 2 pinches Fresh Dill
- Grate potatoes by hand, arrange over a wire rack with paper towel underneath. Let “dry” for five minutes. It’s very important that the paper towel is under the rack, it allows the potatoes to get rid of more moisture.
- Move to mixing bowl and add onion, lemon juice, dill, eggs, flour, baking soda, salt and pepper to taste. Mix well.
- Heat 1/8 inch of canola oil in a skillet over medium heat. Using a ladle, move latke size scoops of the mixture into the oil and press down to flatten latkes. Cook until golden brown about 4-5 minutes, then flip and cook the other side. Do not turn more than once. ?
- Drain latkes well on rack with paper towels underneath. Serve with sour cream or applesauce.
- This recipe was entered in the contest for Your Best Potato Pancakes
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How to make bouillabaisse.
Just shrub it off.