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Simple Latkes

Serves 4
Time 30 min
These classic potato pancakes are perfect for your holiday table, but are craveable all year round. Serve with sour cream and applesauce for the traditional accompaniments, or jazz them up with your favorite fruit chutney and herbed cheese.
Ingredients
  • 1 1/4 pound Russet potatoes peeled and shredded
  • 1 medium yellow onion shredded
  • 1 scallion thinly sliced
  • 1 egg lightly beaten
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons sour cream, for serving
  • 4 teaspoons applesauce, for serving
Method

Preheat the oven to 400°F. Spray a baking sheet with canola spray oil and set aside. In large bowl, combine potatoes, onion, scallion, egg, flour, salt and pepper, and stir well. In a large nonstick skillet, heat half the oil over medium heat. Scoop potato mixture, 1/2 cup at a time, into pan and flatten slightly to form pancakes. Do not overcrowd the pan. Cook, turning once, until browned and crisp, about 3 minutes per side. Transfer to prepared baking sheet. Repeat with remaining 2 teaspoons oil and potato mixture. Bake pancakes 5 minutes, or until cooked through and crisp. Serve with sour cream and applesauce on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/4 pound Russet potatoes peeled and shredded
  • 1 medium yellow onion shredded
  • 1 scallion thinly sliced
  • 1 egg lightly beaten
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons sour cream, for serving
  • 4 teaspoons applesauce, for serving