Latkes… yum!!!!

IMG_0774A few weeks ago the hubby and I went to Kenny and Zukes in Portland. Let me just say the place has great food and a great atmosphere. While there I had some amazing Latkes. They were so yummy, fried… tasty.. yummy! (Yes, I wrote that sentence incorrectly.) Ever since then I’ve been thinking about them and considered making my own. This weekend the hubby and I worked together in the kitchen and made some great ones. I didn’t make my own applesauce though. I took the easy way out and bought the chunky applesauce at Trager Joe’s which just has applesauce, apple juice and that’s it. In any case, here’s the recipe. Enjoy!

Note: This recipe is from

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce


  1. Preheat oven to 250°F.
  2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  3. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  4. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks’ notes:

  • Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
  • Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.

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