Potato Latkes

Average Rating 4 from 2 ratings

There’s no reason to miss out on this traditional food. Just use one of our gluten-free flour blends to replace the wheat flour.

Potato Latkes

Yield: Six 4 inch pancakes

Potato Latkes


  • 2 cups Russet potatoes- peeled and grated
  • 1/4 cup onion- grated (pour off excess juice from measuring cup and add more onion)
  • 1 egg
  • 2 TBSP Pamela's Artisan Flour or Pamela's Bread Mix
  • 1-1/2 tsp kosher or sea salt
  • 1/4 tsp black pepper
  • oil for frying


Squeeze water out of grated potatoes in a thin towel. Mix onion, egg, flour, salt and pepper in a medium bowl. Mix well. Add potatoes and mix well again.

Heat a cast iron or heavy bottom pan with one tablespoon oil. When hot, scoop out pancake batter, about three or four at a time into the skillet. Cook 3 to 5 minutes on medium heat until golden and crisp. Repeat on other side. Remove to paper towels to drain. Repeat process.

Best served warm with sour cream or applesauce.

© Pamela's Products, Inc.


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2 Reviews or Comments for Potato Latkes

  1. Lauren May 10, 2015 at 11:42 am #

    This recipe calls for way too much salt, but otherwise is quite tasty

    Recipe Rating: 3
  2. Michele December 6, 2016 at 12:09 pm #

    Excellent recipe. I used frozen Ore Ida Shredded Hashbrowns left frozen. Mixed it as called for except eyeballed the salt and pepper. I added more pepper because I like it. I formed the mix into patties with my hands and fried in a TBL of butter instead of oil. They came out perfect!

    Recipe Rating: 5

Review or Comment on this Recipe