Recipe: Crisp and Creamy Latkes

See the related blog post here.

Crisp and Creamy Latkes

Latke Trial 2 ready to serve


  • 2 russet potatoes
  • 1 large cooking onion
  • 1 egg
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/4 cup rice flour or AP flour
  • 1/2 tablespoon All Purpose flour (optional)
  • 1/4 teaspoon pepper
  • 2 scallions, thinly sliced
  • oil for frying- I used vegetable oil


  • Cut 1 potato and onion into smaller pieces.
  • Place pieces in blender (if you have a vitamix) or food processor.
  • Blend into puree with egg, salt, baking powder, flours.
  • Pour into a bowl and fold in pepper and scallions.
  • Grate remaining potato with a medium microplane grater. It will take a while-sorry!
  • Next, mix potato shreds into the puree mixture.
  • Heat oil over medium to medium-high heat in a large skillet.
  • Drop around a tablespoon into the hot oil to form latkes, being careful not to crowd the pan.
  • Flip when edges become a deep golden brown.
  • When both sides are completely brown, remove latkes to drain on paper towels.
  • Keep warm in a 250 degree oven, if not serving immediately.
  • Serve with sour cream and/or applesauce.
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