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Potato Pancakes (Latkes)

This no-fail recipe is great for the holidays, or any time of the year.
Makes twelve 3-inch pancakes"


1 pound russet potatoes, peeled, shredded
1/2 cup grated onion (about ½ onion)
2 tablespoons unbleached all-purpose flour (you may use matzo meal)
1 tablespoon chopped parsley (lightly packed)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 tablespoons extra virgin olive oil, divided


1. Squeeze all excess liquid out of the potatoes and onion by wrapping them in a clean towel and gently wringing. Place in a bowl; add the flour, parsley, salt and pepper; toss to mix thoroughly. Stir in the egg.
2. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 375ºF. Add 2 tablespoons oil and swirl to coat cooking surface. Drop pancake mixture by scant ¼-cup amounts to form 6 cakes – evenly spaced in Skillet. Press down on tops to flatten to about ¼-inch thickness. Cook about 10 to 12 minutes, carefully flipping halfway through, or until crispy and light brown.
3. Repeat, using remaining oil.
4. Keep warm on a rack in a 200ºF oven.

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no serving information available

Nutritional Information
Per Serving

Nutritional information per pancake:Calories 80 (56% from fat) • carb. 8g • pro. 1g • fat. 5g • sat. fat 1g • chol. 18mg • sod. 202mg • calc. 11mg • fiber 1g

This recipe can be prepared using the following Cuisinart® products:
GreenGourmet® Electric 14-inch Skillet

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