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· by Karl Auerbach · Read in about 3 min · (545 Words)

Latkes are for many of us one of the ultimate comfort foods.

This recipe is derived from several sources.

First, it is related to another (perhaps not yet posted) for hash browns that I built on a recipie from the Ad Hoc At Home cookbook by Thomas Keller.

Second are various websites about Latkes, most particularly Great Grandmother’s Potato Pancakes Recipe at

I have reduced the amount of egg from the usual two to one. I simply do not like eggs.

I have substantially increased the amount of onion and have added curry powder.

This recipe is still under development.

You will need the typical collection of measuring cups, spoons, a colander, a large skillet, pancake turner/spatula.

Many recipes call for a cloth to squeeze water out of the grated potatoes - I just use my hands.

I cook these in a large cast iron skillet.

The quantities of the ingredients are highly imprecise - this is a recipe that you can assemble largely by eye without precise measurement. Just have fun.


  • Two large or three normal sized russet potatoes, peeled and coarsly grated.
  • One egg, beaten (egg-o-philes can use two eggs)
  • One medium-to-large yellow onion, coarsly chopped or grated
  • 1/4 cup all-purpose flour
  • 1/2 to 1 teaspoon of koshering salt (I tend to use the lesser amount - if you like more it can be added when eating)
  • 1/2 to 1 teaspoon of freshly ground black pepper (more can be added when eating)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon curry powder
  • 2 Tablespoons unsalted butter (I guess that salted butter would be OK, but I don’t use the stuff)
  • Vegetable oil (I use Canola)
  • Apple sauce and/or sour cream - it’s your call. I use only apple sauce, and lots of it.


  1. I like to serve on warm plates, so I warm some to 170F in my oven.

  2. Prepare a warmed plate with some paper towels to receive the cooked latkes and wick-off any excess oil.

  3. Grate the potatoes into the colander, wash well, squeeze them as dry as you can. Let it drip for a couple of minutes. I use the colander as a mixing bowl for the rest of the process.

  4. Chop the onions and add them to the grated potatos.

  5. Add the salt, pepper, baking powder, and curry powder to the potato mixture.

  6. Beat the egg and add it to the potato mixture - it may drip through the colander, but that’s OK.

  7. Mix the blend well.

  8. Heat the butter and the oil in the large skillet - I usually use enough to get a layer of buttered oil about 4mm deep - you may have to add more butter and oil as you go. Get the oil hot - on the verge of smoking.

  9. Turn the heat down a bit - you don’t want to burn things. But you don’t want the oil to get too cool while cooking - this is something you will need to watch.

  10. Using a large serving spoon drop some (about 1/4 cup) of the potato mixture into the oil and smash it flat. I usually can get three at a time into my frying pan.

  11. Cook for three to four minutes on a side. They should be golden brown.

  12. Serve warm.