Latkes

Name: Latkes
Total time: 39 min
Yield: 4 servings
Ingredients: 900 g Russet potato; 150 g Yellow onion; 2 piece Egg; 30 g Plain flour; 1.5 tsp Salt; 1 pinch Ground black pepper; 240 ml Vegetable oil; 0.5 tsp Salt

39 min · 36 min active · makes ~1.45 kg · Trivial

Crispy potato and onion pancakes bound with egg and flour, served as a golden side dish for four.

See more →

Latkes

Crispy potato and onion pancakes bound with egg and flour, served as a golden side dish for four.

See more →

TOTAL TIME

39 min

ACTIVE TIME

36 min

QUANTITY

~1.45 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/7

Tools0/15

Ingredients

0/7 gathered · 4 servings

900g

150g

2piece

30g

2tsp

1pinch

240ml

#	Quantity	Notes	State
1	900g	—	—
2	150g	—	—
3	2piece	—	—
4	30g	—	—
5	2tsp	—	—
6	1pinch	—	—
7	240ml	—	—

Tools

15 items

Serveware

1 item

Procedure

22 steps

1 of 22

Peel the potatoes thoroughly, removing all skin.

Russet potato · 900 g

⏱ 2 min

ResultPeeled russet potatoesused in step 4

2 of 22

Peel the onion, halve it through the root, and discard the papery skin.

Yellow onion · 150 g

⏱ 30s

ResultPeeled yellow onion

3 of 22

Grate the onion on the coarse side of the box grater directly into the bowl.

Peeled yellow onion · step 2

⏱ 1 min 30s

ResultGrated yellow onion

4 of 22

Grate the potatoes on the coarse side of the box grater into the same bowl as the onion, working quickly so the potato does not discolour.

Peeled russet potatoes · step 1

⏱ 3 min

ResultGrated potato and onion mixture

5 of 22

Tip the grated potato and onion mixture into the colander set over the sink.

Grated potato and onion mixture · step 4

⏱ 10s

ResultGrated potato and onion mixture

6 of 22

Gather the mixture in your hands in batches and squeeze as firmly as you can, pressing out as much liquid as possible and discarding it.

⏱ 1 min

ResultSqueezed potato and onion mixture

7 of 22

Tip the squeezed mixture back into the large bowl.

Squeezed potato and onion mixture · step 6

⏱ 10s

ResultSqueezed potato and onion mixture

8 of 22

Crack the eggs into the bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultSqueezed potato and onion mixture and egg

9 of 22

Add the flour to the bowl.

Plain flour · 30 g

⏱ 5s

ResultSqueezed potato and egg mixture

10 of 22

Add the salt to the bowl.

Salt · 1.5 tsp

⏱ 5s

ResultSqueezed potato and egg mixture

11 of 22

Add the black pepper to the bowl.

Ground black pepper · 1 pinch

⏱ 5s

ResultSqueezed potato and egg mixture

12 of 22

Mix everything together with a fork until the egg and flour are evenly distributed through the potato mixture.

⏱ 30s

ResultLatke batterused in step 16

13 of 22

Preheat the oven to 110 °C to keep the cooked latkes warm.

110°C

⏱ 10 min

14 of 22

Pour the oil into the large frying pan.

Vegetable oil · 240 ml

⏱ 5s

ResultVegetable oil

15 of 22

Set the pan over a medium-high heat and warm the oil until a small strand of potato dropped in sizzles vigorously.

⏱ 1 min 30s

ResultHeated Oil

16 of 22

Spoon heaped tablespoons of batter into the hot oil, spacing them well apart, then press each mound down gently with the back of the spoon into a flat round about 8 cm across.

Latke batter · step 12

⏱ 30s

ResultLatke batter and heated oil

17 of 22

Fry without moving them until the edges are set and the underside is deep golden brown.

⏱ 4 min

ResultFirst-side-golden latkes

18 of 22

Flip each latke carefully with a spatula and fry the second side, without moving them, until equally deep golden brown and cooked through.

⏱ 3 min 45s

ResultFried latkes

19 of 22

Lift the cooked latkes out of the oil with a slotted spoon and set them on the baking tray.

Fried latkes · step 18

⏱ 20s

ResultFried latkes

20 of 22

Sprinkle the latkes lightly with salt while they are still hot.

Salt · 0.5 tsp

⏱ 10s

ResultSeasoned fried latkes

21 of 22

Slide the tray into the oven to keep the latkes warm, then fry the rest of the batter the same way in 2 more batches, about 8 minutes each, adding each batch to the tray.

⏱ 16 min

ResultSeasoned fried latkes

22 of 22

Remove the tray from the oven using oven gloves once all the latkes are cooked.

⏱ 10s

ResultSeasoned fried latkes

Total Time39 min

#	Product	Tool	Action
1	900 g		Peel the potatoes thoroughly, removing all skin.⏱ 2 minResultPeeled russet potatoesused in step 4
2	150 g		Peel the onion, halve it through the root, and discard the papery skin.⏱ 30sResultPeeled yellow onion
3	Peeled yellow onionstep 2		Grate the onion on the coarse side of the box grater directly into the bowl.⏱ 1 min 30sResultGrated yellow onion
4	Peeled russet potatoesstep 1		Grate the potatoes on the coarse side of the box grater into the same bowl as the onion, working quickly so the potato does not discolour.⏱ 3 minResultGrated potato and onion mixture
5	Grated potato and onion mixturestep 4		Tip the grated potato and onion mixture into the colander set over the sink.⏱ 10sResultGrated potato and onion mixture
6	—		Gather the mixture in your hands in batches and squeeze as firmly as you can, pressing out as much liquid as possible and discarding it.⏱ 1 minResultSqueezed potato and onion mixture
7	Squeezed potato and onion mixturestep 6		Tip the squeezed mixture back into the large bowl.⏱ 10sResultSqueezed potato and onion mixture
8	2 piece		Crack the eggs into the bowl, discarding the shells.⏱ 10sResultSqueezed potato and onion mixture and egg
9	30 g		Add the flour to the bowl.⏱ 5sResultSqueezed potato and egg mixture
10	1.5 tsp		Add the salt to the bowl.⏱ 5sResultSqueezed potato and egg mixture
11	1 pinch		Add the black pepper to the bowl.⏱ 5sResultSqueezed potato and egg mixture
12	—		Mix everything together with a fork until the egg and flour are evenly distributed through the potato mixture.⏱ 30sResultLatke batterused in step 16
13	—	110°C	Preheat the oven to 110 °C to keep the cooked latkes warm.⏱ 10 min
14	240 ml		Pour the oil into the large frying pan.⏱ 5sResultVegetable oil
15	—		Set the pan over a medium-high heat and warm the oil until a small strand of potato dropped in sizzles vigorously.⏱ 1 min 30sResultHeated Oil
16	Latke batterstep 12		Spoon heaped tablespoons of batter into the hot oil, spacing them well apart, then press each mound down gently with the back of the spoon into a flat round about 8 cm across.⏱ 30sResultLatke batter and heated oil
17	—		Fry without moving them until the edges are set and the underside is deep golden brown.⏱ 4 minResultFirst-side-golden latkes
18	—		Flip each latke carefully with a spatula and fry the second side, without moving them, until equally deep golden brown and cooked through.⏱ 3 min 45sResultFried latkes
19	Fried latkesstep 18		Lift the cooked latkes out of the oil with a slotted spoon and set them on the baking tray.⏱ 20sResultFried latkes
20	0.5 tsp		Sprinkle the latkes lightly with salt while they are still hot.⏱ 10sResultSeasoned fried latkes
21	—		Slide the tray into the oven to keep the latkes warm, then fry the rest of the batter the same way in 2 more batches, about 8 minutes each, adding each batch to the tray.⏱ 16 minResultSeasoned fried latkes
22	—		Remove the tray from the oven using oven gloves once all the latkes are cooked.⏱ 10sResultSeasoned fried latkes
Total Time			39 min

Serving

Arrange the latkes in a single layer on a large warm serving plate and bring to the table straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	743kcal
	9g
	58g
	9g
	50g
	3g
	4g
	1,199mg

Ingredients0/7

Tools0/15

Recipe

Latkes

Crispy potato and onion pancakes bound with egg and flour, served as a golden side dish for four.

What you’ll doYou will grate potatoes and onion, squeeze out their liquid, then bind them with egg and flour. Heat oil until a strand of potato sizzles vigorously in it, then spoon batter into the pan in batches, pressing each mound flat. Fry without moving them until the undersides are deep golden, flip, and fry the second side the same way. Salt them while hot and keep them warm in a low oven as you work through the remaining batter.

Serves4

Total39 min

LevelMedium

Ingredients

Russet potato900 g
Yellow onion150 g
Egg2 piece
Plain flour30 g
Salt2 tsp
Ground black pepper1 pinch
Vegetable oil240 ml

Tools

OvenLarge frying panChef's knifeLarge bowlSlotted spoonSpatulaBaking trayLarge serving plateColanderLarge spoonBox graterPeelerForkOven gloveChopping board

Method

Peel the potatoes thoroughly, removing all skin.

Result · Peeled russet potatoes · used in step 4

2 minChopping board, PeelerRusset potato · 900 g

Peel the onion, halve it through the root, and discard the papery skin.

30sChopping board, Chefs knifeYellow onion · 150 g

Grate the onion on the coarse side of the box grater directly into the bowl.

1 min 30sLarge bowl, Box graterPeeled yellow onion · step 2

Grate the potatoes on the coarse side of the box grater into the same bowl as the onion, working quickly so the potato does not discolour.

3 minLarge bowl, Box graterPeeled russet potatoes · step 1

Tip the grated potato and onion mixture into the colander set over the sink.

10sColanderGrated potato and onion mixture · step 4

Gather the mixture in your hands in batches and squeeze as firmly as you can, pressing out as much liquid as possible and discarding it.

1 minColander

Tip the squeezed mixture back into the large bowl.

10sLarge bowlSqueezed potato and onion mixture · step 6

Crack the eggs into the bowl, discarding the shells.

10sLarge bowlEgg · 2 piece

Add the flour to the bowl.

5sLarge bowlPlain flour · 30 g

Add the salt to the bowl.

5sLarge bowlSalt · 1.5 tsp

Add the black pepper to the bowl.

5sLarge bowlGround black pepper · 1 pinch

Mix everything together with a fork until the egg and flour are evenly distributed through the potato mixture.

Result · Latke batter · used in step 16

30sLarge bowl, Fork

Preheat the oven to 110 °C to keep the cooked latkes warm.

110°C10 minOven

Pour the oil into the large frying pan.

5sLarge frying panVegetable oil · 240 ml

Set the pan over a medium-high heat and warm the oil until a small strand of potato dropped in sizzles vigorously.

1 min 30sLarge frying pan

Spoon heaped tablespoons of batter into the hot oil, spacing them well apart, then press each mound down gently with the back of the spoon into a flat round about 8 cm across.

30sLarge frying pan, Large spoonLatke batter · step 12

Fry without moving them until the edges are set and the underside is deep golden brown.

4 minLarge frying pan

Flip each latke carefully with a spatula and fry the second side, without moving them, until equally deep golden brown and cooked through.

3 min 45sLarge frying pan, Spatula

Lift the cooked latkes out of the oil with a slotted spoon and set them on the baking tray.

20sBaking tray, Slotted spoonFried latkes · step 18

Sprinkle the latkes lightly with salt while they are still hot.

10sBaking traySalt · 0.5 tsp

Slide the tray into the oven to keep the latkes warm, then fry the rest of the batter the same way in 2 more batches, about 8 minutes each, adding each batch to the tray.

16 minBaking tray, Oven, Oven glove

Remove the tray from the oven using oven gloves once all the latkes are cooked.

10sBaking tray, Oven, Oven glove

Arrange the latkes in a single layer on a large warm serving plate and bring to the table straight away.

Result · Seasoned fried latkes

20sLarge serving plate, SpatulaSeasoned fried latkes · step 22

Printed 6 October 2026