• 2–3 pounds russet potatoes
  • 1 yellow onion
  • 2 large eggs
  • 3 tbsp all-purpose flour
  • 1+ tsp salt
  • pepper and cayenne


Make batter

  • Peel potatoes
  • In a large mixing bowl filled with cold water
    • Grate potatoes and onion
    • Let sit in the cold water for 20 minutes
  • In another mixing bowl
    • Add eggs, flour, salt, pepper, cayenne
    • Whisk until smooth
  • Transfer potatoes to a colander lined with cheesecloth or a kitchen towel
  • Squeeze out as much water as you can (only way to screw up is not drying them!)
  • Mix egg mixture into dried potatoes
  • Keep covered with plastic while you make pancakes

Cook latkes

  • Add vegetable oil to a nonstick skillet on medium-high heat, enough to come up the sides of the pancake
  • Spoon some batter in the pan and flatten it out to about 12
  • Cook about 5 mins per side (edges should be crispy)
  • Lower heat when they start cooking too fast