Crispy Potato Latkas (Pancakes)...of Love! Mckinley Style
Cuisine: Jewish
Author: Chef Robert and all the kids!
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Amazing and simple dish!
  • 5 potatoes
  • 2 onions
  • 3 eggs
  • 1 tsp. salt
  • ¼ tsp. pepper
  • between ¼ to ¾ cup all-purpose flour
  • oil for frying (canola)
  1. Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
  2. When ready to prepare the latkas, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade. Pulse until smooth. Drain mixture well.
  3. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
  4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
  5. Carefully drop ¼ cup of the potato mixture into the hot oil.
  6. Flatten the pancake slightly so the center will cook.
  7. Fry for several minutes on each side until golden brown and cooked through.
  8. Drain on paper towels.
Recipe by The Happy Diabetic at