Potato Latkes

Try a new way to cook potatoes



Prep time

15 minutes

Cook time

10 minutes

Potatoes are the most versatile vegetable going. Boil them, mash them, roast them or grate them up and fry them with flour and onion -just like we do in this recipe! This traditionally Jewish dish hails from Germany where they are often sold at winter markets.


2 large potatoes
1 medium onion
4 tbsps plain white flour
1 tsp baking powder
2 tsps  vegetable oil


  1. Begin by peeling the potatoes and grating them into a bowl. Transfer the grated potato into a sieve and use the bowl or a fork to press the water out until they are dry and then put them a mixing bowl. 
  2. Chop up the onion into small pieces and add it to the mixing bowl with the flour and the baking powder.
  3. Heat the oil on a medium heat in a pan. Using your hands take out a small ball of the potato mixture and place it in the pan. Using a spatula, gently flatten the ball so it is about an inch in thickness. Fry for 2/3 minutes or until the cake is golden brown and crispy and then flip it over and repeat. 
  4. Once the cake is golden brown all over, remove from the pan and place in a bowl lined with kitchen towel to dry. 

Chef’s tips

Serve with a variety of sauces: apple, blueberry or sour cream. Or, even serve with sugar and cinnamon to turn them into a dessert!


Join our mailing list