Big Fluffy Potato Latkes Recipe | Jewish Recipes | PBS Food

Yield: 12-14 servings


  • 3 large potatoes, ( 1-1/2 lb) peeled and cut into 2 inch cubes
  • 1 medium onion, peeled and cut into 2 inch cubes
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • ¾ cup all purpose flour
  • ¼ cup medium grind yellow corn meal
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt, freshly ground pepper
  • 1/2 cup high-heat vegetable oil, for frying, plus more if needed
  • Freshly chopped herbs, optional (parsley, chives, rosemary)


  1. Place half of the raw potatoes, and half the raw onion in the large bowl of a food processor or in a strong blender with a wide carafe; add enough water to allow the potatoes process and process by pulsing until the potatoes and onion are roughly pureed. (Don’t over process to the extent that it the mixture is liquefied because when you try to drain it through a sieve in the next step, you’ll be left with no potato.) Drain mixture through a fine sieve, using a wooden spoon or the bottom of a ladle to press the mixture down a bit and push most of the excess liquid through; transfer drained mixture to large bowl. Repeat with remaining potatoes; add to bowl. Mix in egg, flour, baking powder and salt. Add optional herbs. You want the consistency of this mixture to be like a thick batter, or like applesauce.
  2. Prepare a sheet pan by lining it foil. Preheat your oven to 400 degrees. Prepare another baking sheet or platter covered with paper towel.
  3. Heat a large heavy skillet or cast iron pan until medium hot, then heat enough oil in the pan to cover bottom of pan (a ¼ inch or so). The key to creating a non-stick surface with a skillet like this is to make sure the pan is hot, and then the oil is also hot before introducing the batter. When the oil is “shimmering,” add ¼ cup or so of the potato mixture per latke, leaving at least 1 inch (2.5 cm) between each; tap lightly on top of each latke with a spatula to flatten them a bit.
  4. Fry the latkes, in batches and adding more oil as needed, (and making sure the oil gets hot again each time you add some) until bottoms are lightly golden and edges are crisp, 1-2 minutes. Turn over and fry until golden, about 1-2 minutes longer. Remove from oil and place on paper towel prepared baking sheet. Repeat until batter is completely used up. Remember, you are not fully cooking these in the oil. You are just crisping them on the outside, and the inside will finish cooking in the oven. This way you can achieve a light golden color by frying and a fluffy interior by baking to finish. Place latkes on the foil lined baking sheet and bake in the preheated oven to finish, about 8-9 minutes. (Make-ahead: Refrigerate for up to 8 hours; reheat on rimmed baking sheets in 400°F/200°C oven, about 5-8 minutes.) Serve with apple sauce, or sour cream.
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