Photo by Dasha Wright Ewing
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 50 calories
    • Fat 2 g
    • Sat Fat 0 g
    • Cholesterol 18 mg
    • Sodium 104 mg
    • Protein 1 mg
    • Carbohydrate 8 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 5 mg
  • October 2001


  1. Check 2tablespoons canola oil
  2. Check 2pounds (5 medium) peeled medium-starch potatoes, such as Yukon gold
  3. Check 1 medium red onion, finely chopped (3/4 cup)
  4. Check 1/4cup all-purpose flour
  5. Check 1teaspoon salt
  6. Check 1/4teaspoon freshly ground black pepper
  7. Check 2 eggs, lightly beaten
  8. Check applesauce and sour cream, for serving


  1. Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.
  2. Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.
  3. Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.
  4. Transfer to a platter and serve with the applesauce and sour cream.
     This recipe makes 2 dozen latkes.