Potato Pancakes

Name: Potato Pancakes
Total time: 1 h 33 min
Yield: 6 servings
Ingredients: 4 whole large baking potatoes (about 4 lb); 3 tbsp all-purpose flour; ½ tsp baking powder; 1 dash ground cinnamon; 1 pinch freshly ground black pepper; ¼ cup minced onion; 2 whole large eggs, beaten; 2 cup neutral oil; 1 tsp Kosher salt; 1 cup applesauce; 1 cup sour cream

Crispy, golden potato pancakes made with freshly grated potatoes, onions, and seasonings. These traditional latkes are fried until crispy and served with applesauce and sour cream for a delicious comfort food dish.

6 servings

1 hr 33 min

Published October 4, 2025

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Ingredients

•4 whole large baking potatoes (about 4 lb)
•3 tbsp all-purpose flour
•½ tsp baking powder
•1 dash ground cinnamon
•1 pinch freshly ground black pepper
•¼ cup minced onion
•2 whole large eggs, beaten
•2 cup neutral oil
•1 tsp Kosher salt
•1 cup applesauce
•1 cup sour cream

Cooking Instructions

1.
Preheat oven to 350°.
5 min
2.
Peel potatoes and place in cold water.
10 min
3.
In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.
3 min
4.
Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)
15 min
5.
Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.
10 min
6.
In a large nonstick skillet, heat about 1" oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.
5 min
7.
Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired.
45 min

Cooking Instructions

Preheat oven to 350°.

5 min

Peel potatoes and place in cold water.

10 min

In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.

3 min

Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)

15 min

Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.

10 min

In a large nonstick skillet, heat about 1" oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.

5 min

Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired.

45 min