Serve these with a side of Caramel Applesauce and a dollop of sour cream.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.

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  • Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand.

  • Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil until very hot, about 385 degrees.

  • Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes.

  • Latkes can be transferred to a baking sheet and kept warm in a 200 degrees.oven for up to a half hour before serving.

Reviews (4)

16 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
12/08/2010
These are so good--and SO EASY!!! And they don't discolor! My favorite latke recipe. Thanks, Martha!
Rating: Unrated
12/01/2010
Martha! I can't believe you forgot the matzo meal.
Rating: Unrated
06/02/2008
I have made these and about to again but I added carrot and zuchcini as well just to get a bit more veges into them they are great.
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Rating: Unrated
05/07/2008
I have tried several different recipes this is by far my favorate for potato latkes. I backed of the white onion a bit due to guest suggestions. I liked the amount of onion but I really like onions! I also freeze them so I alway's have them on hand! Enjoy everyone else does!