Super Easy Latkes
Cook time
Total time
Serves: 10-12 latkes
  • 3 large potatoes (I used about 5 small potatoes), peeled and grated
  • 1 large shallot (or half an onion), minced
  • 3-4 teaspoons cornstarch
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • vegetable or canola oil, for frying
  1. Peel your potatoes, and grate them with a cheese grater or a mandolin. Squeeze them with paper towels or a clean cloth to get out as much water as possible. If you have time, lay them out on top of paper towels on a baking sheet and top with paper towels, then place in the fridge for 1-2 hours. If you don't have time for that, though, it isn't completely necessary. Just try to get out as much water as possible.
  2. When you are ready to cook your latkes, toss the grated potatoes in a bowl with the shallots, cornstarch, salt, and pepper. Let sit for a few minutes so that it sticks together a bit better. While it sits, heat a thin layer (3-4 tablespoons, or more, depending on how large your skillet it) of oil in a large skillet over high heat.
  3. When the oil is hot, drop in spoonfuls of the potato mixture into the oil and press down with the back of your spoon or a spatula. I did 3-4 latkes per batch. Fry for a minute or two on one side, then flip with a spatula or tongs and press down on them again with the back of a spoon or a spatula. Fry for another minute or two, until golden and crispy on both sides. Lay the cooked latkes out on a baking sheet lined with paper towels to absorb the oil for 1-2 minutes, then serve and enjoy. Makes 10-12 latkes.
Recipe by The Crepes of Wrath at