Grammy's Kitchen · Latkes · Easy Potato Latkes
One of 22 latkes recipes we measured
from www.jocooks.com
It ranks #1 of 22 for browning depth among the latkes recipes we compared. 58 cooks on www.jocooks.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| egg | 7% | 11% |
| salt | 0% | 1% |
| aromatics | 22% | 15% |
| fat | 16% | 4% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds potatoes (such as Russet, shredded) |
| 150 g | 1 small onion (shredded, (or 1/2 medium)) |
| 50 g | 1 large egg |
| 14 g | 2 tablespoon breadcrumbs (unseasoned) |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon pepper (or to taste) |
| 109 g | 1/2 cup canola oil (for frying) |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made this, but they seem to be taking longer to cook on the inside. I likely made them too thick and I question whether it shouldn’t burn myself being covered I’m about to do the next batch. It’s not hard at all. I just hope that they do get cooked thor” — a cook, 4.0★
“I make these often, instead of breadcrumbs I always add flour, next time will try with breadcrumbs” — a cook, 5.0★