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Potato Latkes

  • Servings: 6
Potato Latkes

Source: Martha Stewart Living, December 2005


  • 4 large russet potatoes, peeled
  • 1 small white onion, finely grated
  • 2 large eggs, lightly beaten
  • 1/4 cup beer
  • 3 tablespoons all-purpose flour
  • 1 tablespoon coarse salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • Pink Applesauce for Potato Latkes, for serving
  • Sour cream, for serving
  • Osetra caviar, for serving


  1. Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.

  2. Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.

  3. Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.

  4. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.

  5. Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

Reviews (9)

  • swisseleanor 31 Dec, 2013

    When making it, I had no beer so i just substituted it with sparkling water. In the end the batter was a bit too watery so we just drained out the extra liquid-no problem. I also would recommend spooning out 1/4 cup portions of liquid per pancake because it makes more pancakes!

  • swisseleanor 31 Dec, 2013

    Just made these! Super yummy. We served them with greek seasoning and creme fraiche, but they also tasted just as good with creme fraiche and raspberry jam. In the meal we also had grilled trout wrapped with bacon.

    A delicious meal!

  • Ossipeeknitter 11 Aug, 2012

    I've made this recipe several time & everyone loves them. I think the comments about salt might be related to the amount of potatoes? Weight would be more accurate. Also coarse salt is equal to about half of table salt.

    The only change I make is to place the cooked latkes on a cooling rack in the oven not paper towels so they stay nice & crisp.

  • Debbi22 6 Dec, 2010

    Way way too salty. I think the recipe must have a typo. One TSP, NOT TBSP. of salt. My dinner party was ruined last night because they were so salty, they were inedible.... and i am a salt-a-holic....

  • Sheryll 2 Dec, 2010

    Oh my, that is way too much salt. Even one teaspoon of course salt is way too much. In fact, I don't even remember ever adding any salt at all, but then I think it is because I add a 1/2 teaspoon of baking powder to mine. I like them a little bit fluffy. And sometimes I like to sprinkle a little finely ground sharp cheese on them.

  • stnk97 23 Dec, 2008

    Loved these. Made them tonight and my very picky eaters loved them.

  • brendam2008 23 Dec, 2008

    Great recipe!! Would love to know if Martha's sweater is "handknit" if so how to get the directions. Thanks

  • fanofmarthas 8 Dec, 2008

    What's the difference between potato pancakes and laktes?

  • mazie802 18 Dec, 2007


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