Grammy's Kitchen · Latkes · Potato Pancakes
One of 22 latkes recipes we measured
from www.wellplated.com
14 cooks on www.wellplated.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| egg | 16% | 11% |
| salt | 2% | 1% |
| aromatics | 1% | 15% |
| fat | 6% | 4% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 4 cups peeled and grated russet potatoes (about 4 medium or 3 large) |
| 100 g | 2 large eggs |
| 30 g | 4 tablespoons white whole wheat flour |
| 12 g | 2 teaspoons kosher salt (plus a few pinches) |
| 3 g | 1 teaspoon onion powder |
| 1 g | 1/4 teaspoon ground black pepper |
| 41 g | 3 tablespoons canola oil (plus additional as needed) |
| Plain Greek yogurt or sour cream (for serving) | |
| Applesauce |
Method: 9 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Was really great and very easy, but I don’t know if it was too humid. It was dry to start with but then kept getting watery. Added flour, but then did not want it to taste floury, so I dumped the liquid out instead. Any tips?” — a cook, 5.0★
“I just returned from a tour of Poland and these potato pancakes tasted exactly as those I ate there! So so delicious! I loved that they didn't require too much oil and were not deep fried. Thank you!” — a cook, 5.0★