Servings: 16 Yield: 16 pancakes Prep 25 mins Cook 6 mins per batch


  • 2 pounds all-purpose potatoes, peeled
  • 1 medium sweet onion, trimmed
  • 2 tablespoons fresh lemon juice (from half of a lemon)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable oil
  • Sour cream and applesauce, for serving

Make It

1. Heat oven to 200 degrees F. Coarsely shred potatoes and onion on a box grater or in a food processor. Combine in a colander or strainer and press out as much liquid as possible. Transfer to a large bowl and toss with lemon juice. Stir in garlic.

2. Add flour, eggs, salt and pepper. Stir to combine. Heat 1/4 cup of the oil in a 12-inch skillet over medium-high heat.

3. Scoop a scant 1/3 cup of the potato mixture into hot oil and press to flatten to 1/2 inch thick. Repeat, but do not crowd pan. Cook 2 to 3 minutes per side, until browned. Transfer latkes to a paper towellined baking sheet and keep warm in 200 degrees F oven. Repeat with all of the potato mixture, adding remaining 1/4 cup oil to pan halfway through.

4. Serve latkes with sour cream and applesauce alongside.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 126, Fat, total (g): 8, chol. (mg): 26, sat. fat (g): 1, carb. (g): 13, fiber (g): 1, pro. (g): 2, sodium (mg): 155, Percent Daily Values are based on a 2,000 calorie diet.