Vegetarian: Vegetarian Dishes: Classic Idaho Potato Latkes

A traditional holiday dish.

Author: Recipe and photo courtesy of Idaho Potato Commission ©
Date: September 02, 2008

Suggestions: * 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.

Serves: 16 person(s)
Yield: 16 x pancakes

Preparation Time: 25 mins
Cooking Time: 30 mins


    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


    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 300°F oven until serving.

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


    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.

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Nutritional Information
(Per Serving)

Calories:100 cals
Kilojoules:419 kJ
Fat:4.0 g
Carbohydrates:14.0 g
Protein:2.0 g
Cholesterol:13.0 mg
Sodium:137 mg
Saturated Fat:0.9 g
Fiber:1.0 g
Calcium:8.0 mg
Total Sugars:1.6 g

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