Classic Idaho Potato Latkes

Classic Idaho Potato Latkes

A traditional holiday dish.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (4 ratings made) Rate
Serves: 16 person(s) Change

Preparation Time: 25 mins
Cooking Time: 30 mins

Yield: 16 x pancakes

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 2 lb Idaho Potatoes, peeled *
  • 1/4 cup flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 large onion, grated
  • 1 egg, lightly beaten
  • 1/3 cup vegetable oil

Directions:

Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.

In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.

Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300F oven until serving.

Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.

Variations:

Serve pancakes with sour cream, if desired.

Serving suggestion is not included in the nutritional analysis and is not dairy-free, if dairy-free is required.

Tips:

* Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.

Thanks to Recipe and photo courtesy of Idaho Potato Commission