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World’s Ultimate Best, Without a Doubt, Potato Latkes! » Apart From My Art
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World’s Ultimate Best, Without a Doubt, Potato Latkes!

Potato pancakes frying in heavy pan Look no further. Don’t go to Martha’s site, not to Gourmet, not anywhere. Eureka, you’ve found it!  The “Golden Mean” of  potato latke perfection. Perchance I exaggerate?

Non! I tell you. This is it. The vrais latke!

So let’s get started.

Ingredients gathered for potato latkes

We need six potatoes and two onions.

How do you prefer to peel your potatoes? Knife or peeler? I prefer the OXO Swivel Peeler. Knife for peeling potatoes OXO swiveling blade peeler After peeling the potatoes, place them in a bowl of water so they will not discolor.

Potatoes soaking in water

Then grate the potatoes by hand, and possibly lose the tip of a finger in the process…

Box Grater for shredding …or use the grater attachment to the Cuisinart. I prefer that.

Cuisinart for shredding

Slice the potatoes into chunks, place them into the Cuisinart and begin grating.

chopped potatoes

Grated potatoes

After they’re grated,  immediately place them in a large bowl of water.

Grated potatoes soaking in water

Then drain the water.

Grated potatoes draining

This is really important: again place the grated potatoes into a bowl and fill with water. Repeat draining and soaking until the water is clear and there are no pinky or brownie areas of water. Just keep on changing water,  letting the shreds soak and drain again. You’re getting rid of all of the starch so that the pancakes will be very crisp. Don’t skip this step! You may have to soak and drain three or four or more times. Just do it.

Now take the onions, chop them roughly, and place them into the Cuisinart. This is the only time I chop onions in the Cuisinart. They get too watery for other recipes, but it works for this one. Just don’t chop them to mush. You want small pieces, not mush.

Chopped onions

Then, beat two eggs together. Add 1/2 cup of flour sifted with 1/2 teaspoon of baking soda and 1 tablespoon of Kosher Salt. Add pepper to taste. I’m not big on pepper, but maybe you are.  Now, drain those potatoes really well, squeezing  as much water out of them as possible.  Really get rid of that water! Now, add the egg, onion, flour, salt and pepper mixture to the potatoes and you’re ready to go.

Pour about a 1/4  inch of canola oil into a heavy skillet. I mean heavy. I mean iron. Then, take a wooden spoon, place the handle top into the oil and wait for the oil to bubble around the handle. This tells you the oil is the right temperature for frying. Aha, it is a trick that I learned in Italy at a cooking class with Guiliano Bugialli! Trust me, it works.

Wooden spoon checking temperature of oil

Now, the fun part. Add the potatoes, 1 tablespoon at a time, or as large as you like them, and you’re good to go.

Frying potato latkes

When they’re brown on one side, turn them over.

Turning over potato latkes

Frying potato latkes

Drain the pancakes on paper towels and they’re ready to eat.

latke with applesauce copy copy

 A beautiful potato pancake

My husband ate one of these and proclaimed it was “a religious experience!” So enjoy!

Some people serve these with sour cream and applesauce. I eat them plain, just as I do  caviar. I want nothing to detract from the divine taste.

Now, since you’ve stuck with me so far let me give you a little treat.

A few years ago, we shot a video about making potato pancakes as an audition for a Food Channel competition.  We never submitted it though because we discovered that the network wanted to own all rights in perpetuity. But, trust me, this is the way potato pancakes (or latkes) should be made!

We did it in 2004!!!!   Check it out.


This recipe is an adaptation of Lora Brody’s recipe for potato latkes from her book “Cooking With Memories.”

Here are the ingredients:

  • 6 Idaho potatoes
  • 2 medium onions
  • 2 extra large eggs
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon Kosher salt
  • Freshly ground pepper to taste
  • Vegetable oil


All images appearing on World’s Ultimate Best, Without a Doubt, Potato Latkes! are the expressed property of Sandra Sallin. All rights reserved. In other words, don’t steal it!

Facebook Comments
  • .........................wilma engel - hi……………….hi! wonderful recipe..a bit different from my mom’s, but yours look so light and fluffy….learned something and thank you….also, loved the video! thanks so much..and love your photos! love youReplyCancel

    • sandra - Glad you’re enjoying. Isn’t it all vegan? Can you eat it in front of your vegan friends? Give them a treat.ReplyCancel

  • hollysueHolly - OMG – I just made latkes last night! I wish I’d seen this recipe first. Will definitely try it next time. Bookmarked…ReplyCancel

    • sandra - Once you try these, others will not compare. (G)

      Did you go to Miami also? Loved Rene´s show.ReplyCancel

      • hollysueHolly - Miami was INCREDIBLE! I want to go back every year. Next year we’ll take Matty with us. He’ll lose his mind.ReplyCancel

        • sandra - Thats a great idea. You’re right he’ll love it.ReplyCancel

  • Sandra - Hi Sandy! I love this post, thank you! The spoon trick is awesome. Vegan diets are devoid of any animal products so the latkes are not vegan because of the eggs.

    If someone is interested in making them vegan here are some egg substitutes.
    For the equivalent of one egg:
    [-] 1-1/2t Ener-G egg replacer powder + 2T water
    [-] 2T arrowroot flour + 2T water (if needed)
    [-] 2T cornstarch or potato starch + 2T water (if needed)ReplyCancel

    • sandra - Thanks Sandra. I had no idea that an egg was not vegan. I hope my vegan friend reads your comment.ReplyCancel

  • Bonnie Fuller - ok, trying again. great blog, can’t wait to make them. spoon trick fab idea.
    can’t wait to read more. BReplyCancel

    • sandra - Yes, the spoon trick really works. I asked my scientist son-in-law and there is a scientific reason why it works.ReplyCancel

  • Randy Hyde - I LOVE the video!!! You’re a superstar!ReplyCancel

    • sandra - Thanks Randy. You must try making them. You will not be able to stop eating them. Love your short story! More please.ReplyCancel

  • barbara broerman - Finally got around the making them. There will be no others
    !! Had freshly made applesauce with last summers raspberry/ rhubarb mix in freezer, with no fat Greek Yoghurt. Will be doing them again soon!! Thanks so much for the clear instructions and tips.ReplyCancel

    • sandra - Ha! Glad you enjoyed.I must be honest, I love the flavor so much I put nothing else on them to tarnish the flavor.ReplyCancel

  • Winnie - I am having a blast visiting you today. Your site has so many fun things to read and check out. I am drooling over these potato pancake pics. I will make these for sure! I love them crispy! Your art is lovely as well. I think your roses are so beautiful. Your article about your hubby’s recognition was wonderful. My BIL is NYPD and I know the dedication and sacrifice your hubby and you also have given. It is great that he does so much for the community in retirement. The world would benefit greatly with more such folks.ReplyCancel

    • sandra - Oh Winnie. Thank you so much. Trust me, those potato pancakes will be the best you ever tasted. My husband was in the Marines and Air Force and has great respect and admiration for those who serve. He knows what goes into it.It gives him great pleasure to share his talents with the community. He has also made health videos for UCSB also.Thanks to your BIL. That’s a tough job.ReplyCancel

  • Karen - Wonderful! My only question: I usually squeeze the water out of the potatoes before I cook them. Is that no longer de rigeur?ReplyCancel

    • sandra - Yes, I try and squeeze the moisture out so that it’s mostly potatoes and onions. I make them very thin so that they’re very light and you can eat more of them.:)ReplyCancel

  • Considerer - All this and a video too! That’s so awesome.

    My dad very occasionally made latkes, and they were usually very good. I think he probably used vegetable oil for them though, as we don’t have canola (I think).ReplyCancel

  • sandra - Sounds great!! I have seen recipes that suggest putting in the
    starch from the potatoes to make them crisp – go figure!!

    I use a salad spinner to help remove the water!!ReplyCancel

    • sandra - I wonder if the salad spinner will remove as much water. The less water the more crisp. Enjoy!ReplyCancel

    • Dan Wenz - I also went to a site today that recommended adding the starch to obtain crispier latke! Maybe try actual potato starch, if available locally. Finally, the potatoes above have been shredded, not my wife’s liking, not grated 🙁 I’m gonna try my Cuisinart DLC-037 medium shredder with short 2″ or less chunks as there’s no actual medium grater for my unit, although an old fine grater disk may be available on Ebay for $$$ for my unit, DL7 Pro.ReplyCancel

      • sandra - I’ve lost too many finger tips on the old fashioned grater. I think my cuisinart grater is medium sized. REgarding Crispy. I think you’ll find that the rinsing out of the starch will accomplish that. But Hey, give potato starch a try. Remember the oil must be hot, the potatoes removed of most of their starch. All I can say is the potato pancakes turn out very crisp. Of course, I also make them small. Not fat thick pancakes. So I use a tablespoon and keep them small so they stay crisp. Let me know if there’s a diference using potato starch.ReplyCancel

  • Carol H. - These look amazing. I just put potatoes, sour cream and applesauce on my Atkinsons’ shopping list. Two things, however: that looks like the metal Cuisinart blade and not the shredding disk; and I noticed that your metal blade has rivets and is being recalled by Cuisinart so you need to contact them to a replacement blade. You won’t believe all the snow in Sun Valley!☃️☃️☃️☃️☃️☃️☃️ReplyCancel

    • sandra - Thanks cArol. I use the shredding disc for the potatoes and the chopping blade for the onion. I was lazy about contacting Cuisinart but now you’re convincing me to do it. Oh so glad there’s tons of snow in Sun Valley. There must be a site that shows all the snow. So beautiful in the snow or sun! Hope all is well with you.ReplyCancel

  • allie - I was wondering when to add the onions, too.ReplyCancel

    • sandra - Thanks for your sharp eyes. I’ve updated the recipe. You add the onions, when you add the flour, eggs etc. Enjoy!ReplyCancel

  • cindy hattersley - These sound postively heavenly!!ReplyCancel

    • sandra - They are! We made a double batch and there was not one left over.ReplyCancel

    • sandra - It is!ReplyCancel

  • cam - So, guess what my scotsman is making me tonight? I’m jet-lagged out of my mind and would rather starve than cook for the first day or two so he’s making Ikea meatballs and latkes! Sadly, he’s trying to make a smaller batch for two 🙁ReplyCancel

    • sandra - I love Ikea meatballs. A good way to finish them off is to broil them for a few minutes until they turn brown. I also love the Ikea gravy. It’s amazingly good. Oh those Latkes. So good. Nobody can just eat one, or two or…..ReplyCancel

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