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Nutrition Facts
Serving Size 1 (132g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons seasoning salt
Calories 105
Calories from Fat 7		(7%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 17mg		0%
Potassium 555mg		15%
Total Carbohydrate 21.2g		7%
	Dietary Fiber 2.3g	9%
	Sugars 1.4g
Protein 3.4g		6%
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Kittencal's Crispy Potato and Green Onion Pancakes (Latkes)

Recipe #186700 | 32 min | 20 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 18, 2006

This recipe goes back 30 years or more, my family loves these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream

SERVES 8 (change servings and units)

Ingredients

2 lbs red potatoes, peeled
1 large egg, lightly beaten
3 tablespoons flour (or use matzo meal)
2-4 teaspoons seasoning salt (or to taste, or use white salt to taste)
2 teaspoons black pepper (or to taste)
4-6 green onions, finely chopped (use as much as you like I use lots!)
3-4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
oil (for frying)

Directions

1
Grate the potatoes using a the coarse side if the grater or use a food processor.
2
Place into a large bowl and cover with cold water.
3
Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
4
Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
5
Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
6
Heat oil in a heavy skillet over medium heat.
7
Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
8
Sprinkle with more salt if desired.
9
Place only a few pancakes in the pan, careful not to over crowd.
10
Cook until golden and crisp on both sides adding in more oil if needed).
11
Repeat with remaining potato mixture.
12
DELICIOUS!

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Featured Reviews for This Recipe

From: Chef Regina V. Smith

On Oct 11, 2009

Fabulous. I was looking for an hors d'oeuvre base on which to serve some Smoked Arctic Char. I had to substitute chick pea four for the flour as one of my guests has gluten issues. I honestly think the chick pea flour substitution improved them by adding a bit more of an earthy flavour. I only soaked my grated potatoes for 6 hours. (I didn't look up the recipe soon enough.) There was an awful lot of starch at the bottom of the bowl, let me tell you. I added 3 tsp of salt to the mixture. Next time I would only add 2 1/2 tsp as 3 was almost too much ( and I like salty). I made mini latkes. and served with sour cream, smoked arctic char, lemon and dill. Sublime. Excellent recipe Kitten. It is a keeper.

0 people found this review helpful

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From: MJaz

On Jun 18, 2009

This was good, but honestly, not worth the hassle. I followed the recipe exactly and they turned out OK, although a few broke up in the pan. They also just sucked up the oil - though to be fair they did not taste overly greasy. I estimate that the batch (12 medium pancakes) used about 3/4 cup of oil from the pan, and that's really a lot to be eating (about a tablespoon each pancake). Anyway, the recipe is good, if you don't mind a ton of prep time and a terribly greasy stove and kitchen afterwards. I'll stick to mashed potato pancakes I think. They are way easier and take a lot less oil.

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From: BakerNurse

On Jul 21, 2007

We just ate in an authentic German restaurant and had latkes - so my husband was dying for me to make some at home. I mixed these up - omitting the parsley - and before I got them to the table, he had eaten half of them - and then complained there weren't enough for dinner!! Guess I'll be making these again - thanks Kittencal!

8 people found this review helpful

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From: glitter

On Nov 27, 2007

This is how I like my Potato Cakes..and have been making them like this since I can remember. Yummy. Can't beat this recipe. I usually use the salt..I like your idea of cayenne pepper and garlic powder. I love garlic anyway and will have to try that. As usual another good one! Thanks for writing it's a winner!

7 people found this review helpful

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