Potato Latkes with Cracked Black Pepper Rub

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Potato Latkes make a great side dish for beef brisket, chicken and even eggs. 



2 large Russet potatoes (about 1 pound)
1/2 onion
2 eggs, lightly beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 - 1 cup vegetable oil
Optional Accompaniments: Apple Sauce and Sour Cream

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
25 minutes
Total Time: 
45 minutes
Serving size: 


1. Grate the potatoes and onions. Method 1- use a box grater or Method 2- a food processor with a coarse grating disc.
2. Spread grated potatoes and onions on a kitchen towel roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible.
3. In a large bowl lightly beat the eggs with the Cracked Black Pepper Rub. Stir in the potatoes, onions, flour and baking powder.
4. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Spoon 2 tablespoons potato mixture per latke into skillet, pressing down with a spatula to flatten. Cook 5 minutes or until brown and crispy. Flip and cook for another 5 minutes.
5. Transfer latkes to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven at 250ºF.


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Recipe Tip:
Make Ahead: Latkes can be made up to 8 hours ahead and reheated for 5 minutes at 350ºF.