SEE WAREHOUSE OFFERS >

Scrolled to top
FOR YOUR TABLE

Potato Latkes

Recipe printed with permission from Modern Jewish Cooking, by Leah Koenig (Chronicle Books, 2015; not available at Costco)

  • 908 g (2 lbs) russet potatoes, scrubbed
  • 1 medium yellow onion
  • 2 eggs, lightly beaten
  • 80 mL (⅓ cup) flour
  • 7 mL (1½ tsp) salt
  • 2 mL (½ tsp) freshly ground pepper
  • Vegetable oil for frying

    Grate the potatoes and onion on the large holes of a box grater, or shred in a food processor fitted with the shredding blade. Working in batches, wrap grated potatoes and onion in a dish towel or several layers of paper towels and really squeeze the liquid out of them. Place the potatoes and onion in a large bowl. Add the eggs, flour, salt and pepper; mix with a wooden spoon until the ingredients are fully incorporated.

    Line a large rimmed baking sheet with two layers of paper towels. Over medium-high heat, heat 0.63 cm (¼ inch) of vegetable oil in a large pan until shimmering but not smoking. Working in batches, drop the batter by 60-mL (¼-cup) portions into the pan, then gently press with a spatula to flatten. Fry, turning once, until browned on both sides and cooked through, 8 to 10 minutes total. Repeat with remaining batter, adding oil to the pan if necessary, and adjusting the heat if the latkes are browning too quickly or not quickly enough. With a slotted spoon, transfer the latkes to the baking sheet to drain. Serve hot.

    Makes 4 servings.