Grammy's Kitchen · Latkes · Potato Pancakes
One of 22 latkes recipes we measured
It ranks #4 of 22 for browning depth among the latkes recipes we compared. 85 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| egg | 14% | 11% |
| salt | 1% | 1% |
| aromatics | 22% | 15% |
| fat | 8% | 4% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 russet potatoes (peeled and grated, approx. 4 cups) |
| 150 g | 1 medium sweet onion (peeled, and grated) |
| 100 g | 2 large eggs |
| 15 g | 2 tablespoons all-purpose flour |
| 6 g | 1 teaspoon kosher salt |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon black pepper |
| 54 g | 1/4 cup vegetable oil (more may be needed) |
| sour cream (or applesauce for serving) |
Method: 10 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“very tasty but very salty. I did the recipe x3 but I don't recommend increasing the salt as it says...I added 3 green onions, 1tsp paprika and baked in a muffin pan for 35 minutes on 425 degrees celsius” — a cook, 4.0★
“I haven't had potato pancakes since my mom passed 7 years ago. I made these today. They are delicious, easy to make and best of all, brought back wonderful memories! Thank you!” — a cook, 5.0★