• 6 potatoes (peeled)
  • 1 small onion, grated
  • 3 eggs (or substitute 2 tbsp of cornstarch and 3 tbsp of water/egg)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup flour (or rice flour)
  • 1 tbsp vegetable oil
  • 2 teaspoons baking powder
  • Oil for frying (at least 2 cups – Grapeseed oil or Canola oil preferable)
  • Optional additions: sour cream and apple sauce

Grate potatoes and drain well (take a tea towel and wrap the grated potatoes in it and squeeze out all excess liquid). Blend in the remaining ingredients. Scoop a tablespoon at a time and drop carefully into preheated hot oil. Make sure to press down the centre of each latke to ensure that it cooks thoroughly throughout. Brown on both sides, turning just once.


Recipe (slightly adapted) courtesy of ‘Second Helpings, Please!’


Equipment required:

  • 8 – 10 inch pan
  • Slotted spoon or spatula for removing latkes
  • Tongs for turning latkes (optional)
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Paper towel for draining cooked latkes
  • Grater
  • Vegetable peeler