Grandma’s Potato Latkes

Grandma’s Potato Latkes

Valarie Young


  • 3 cups shredded potato*

(use a hand towel or cheese cloth to remove extra water from the potatoes by squeezing them)

  • 1 large onion, peeled, cut into quarters and grated
  • 1 tablespoon dried chives
  • 2 eggs, beaten
  • ½ cup all-purpose flour*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground black pepper
  • ½ cup vegetable oil or canola oil


  1. Mix potato, onion, chives, eggs, flour, salt, and pepper together in a large bowl. Mix until flour is absorbed.
  2. Pour enough vegetable oil into a skillet to fill about ½-inch deep; heat over medium-high heat.
  3. Drop spoonful (2 tablespoons) of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid (if potatoes weren’t squeezed in a cheese cloth), into the hot oil, slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick. When the edges of the latkes are brown and crispy, about 4-5 minutes, flip. Cook until the second side is deeply browned about another 4-5 minutes. Transfer to a paper towel-lined plate.
  4. Serve with applesauce and/or sour cream. Enjoy!


  1. Yukon or russet potatoes will work best! You could also use a 20 oz. bag of pre-shredded potatoes (they contain less moisture).
  2. You can also use 6-8 saltine crackers, or as needed, crushed.

No oil option:  Brush each side with oil, flatten and bake in a 425 oven until crisp on both sides. You can do all of them at once and not have used oil to deal with later.