January 16, 2012
2 Ratings
  • Makes 2 latkes
Author Notes

My latke redemption... definitely not your average potato cake! —mtlabor

What You'll Need
  • 1-2 New Red Potatoes
  • 1/2 small onion
  • 1 egg, lightly beaten
  • 1 teaspoon baking powder
  • 1 tablespoon flour
  • salt and pepper, to taste
  • vegetable oil, for frying
  1. Make sure you have a bowl of salted cold water for your potatoes so that they don't oxidize and turn brown on you.
  2. Peel your potato (or potatoes if you're using more than 1) and have a grater ready.
  3. Shred that potato and immediately put into the bowl/container with cold salted water. Set aside.
  4. Then quickly small dice your onion and set that aside, as well.
  5. In a medium heavy-bottomed pan, add enough vegetable oil to cover the pan by 1/2 an inch and heat under medium high heat.
  6. Drain potatoes from water and squeeze out and excess water retained by the potatoes. Pat dry with paper towels.
  7. In a small bowl, combine the shredded potatoes, onions, egg, baking powder, and flour. Season with salt and pepper. Mix well.
  8. Fry the latkes in the oil until crispy and golden brown, about 2-3 minutes per side. Let drain on a paper towel-lined plate. Then, using the open end of a drinking class (or the reasonable option would be to use a cookie cutter), cut a nice even circle out of the latke. Then eat the edges, because they're delicious. Top with spicy tuna tartar if you want and even better treat!

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1 Review

CarolCuevas September 12, 2021
I've been meaning to review this recipe for quite awhile. I've been using it for a few years.....It's simple, delicious and has so many variations for garnish. Absolutely everyone loves them.

Long story short----We started to have a latke bar at my crafter's club brunch every month at my home. Me and one of the members handle the potato prep and frying, and the other members bring garnish. We've had Fish Roes, anchovies, smoked salmon, tuna tatake, sour cream and various sauces, vege relishes and much more. Obviously, we make more than 2 latkes-----usually about 30, freshly made as needed.

It's also a new Thanksgiving weekend brunch with my in-laws.