Grammy's Kitchen · Latkes · Potato Pancakes
One of 22 latkes recipes we measured
from downshiftology.com
It ranks #5 of 22 for browning depth among the latkes recipes we compared. 4 cooks on downshiftology.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 | 13% | 11% |
| salt | 1% | 1% |
| aromatics | 21% | 15% |
| fat | 7% | 4% |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 cups cold mashed potatoes |
| 50 g | 1 large egg |
| 50 g | 1/2 cup freshly grated parmesan cheese |
| 30 g | 1/4 cup almond flour |
| 3 g | 1 garlic clove (minced) |
| 75 g | 1/2 medium onion (finely diced) |
| 12 g | 2 tablespoons fresh chopped chives (plus extra for garnish) |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 27 g | 2 tablespoons extra-virgin olive oil |
| Optional: sour cream and extra herbs for garnish |
Method: 4 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The best potato pancakes I ever made, and eaten! And I come from a long line of potato pancake makers! They were so yummy, melt in in your mouth yummy! I did leave out the cheese. I was wondering my sister does not use milk products, do you have any suggesti” — a cook, 5.0★
“I used about 1/2 cup almond flour but they were still so sticky and fell apart in the pan, so I switched and added about 1/3C all purpose GF flour and it worked great! These are yummy and a keeper recipe!” — a cook, 5.0★