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Country Potato Pancakes

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 24 pancakes


  • 3 large potatoes (about 2 pounds), peeled
  • 2 large eggs, lightly beaten
  • 1 tablespoon grated onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • Vegetable oil for frying


  • Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
  • Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

Test Kitchen Tips
  • Warm leftover pancakes in the oven and have them with breakfast. Serve as a snack with smoked salmon or applesauce.
  • Have these latkes as part of your Hanukkah celebration—along with these other traditional recipes.
  • Nutrition Facts
    2 pancakes: 257 calories, 8g fat (1g saturated fat), 31mg cholesterol, 242mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 6g protein.

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