Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Latkes are potato pancakes and are integral to Jewish cooking. With the addition of onion, they accompany savoury dishes, or are eaten as a dessert, served with sugar, cinnamon, honey and perhaps cream. The addition of baking powder helps to make the latkes light.


  • 1½ lb (700 g) old potatoes
  • 1 medium onion, grated
  • 2 tablespoons flour
  • Juice of 1 lemon
  • 1 egg, beaten
  • Sea salt and freshly ground black pepper
  • 2 teaspoons baking powder
  • Butter for frying


    Peel the potatoes and soak in water for about 2 hours. Drain them well, grate and wring them through a clean cloth to dry well. At this stage you can put them through a food processor for a few moments but it is not necessary. Put with the onion, the flour, the lemon juice, the beaten egg, the seasoning and the baking powder, mixing together well.

    Melt the butter in a pan and drop in spoonfuls of the mixture, frying on both sides until brown. This amount will make about eight latkes.