Ina's Perfect Idaho® Potato Pancakes (or Latkes)


  • 6 – 8 ounces Idaho® potatoes
  • 2 large yellow onions, peeled
  • 4 large eggs, lightly beaten
  • ½ cup all-purpose flour or matzo meal
  • 4 teaspoons kosher salt
  • Freshly ground pepper, to taste
  • Canola oil for frying


  1. Using a 4 sided box grater, or the medium shredding disc in the food processor, grate the potatoes alternately with the onions.
  2. Place the shredded potato/onion mixture into a strainer above a large bowl, and with a wooden spoon, press out the excess moisture. Pour off the liquid from the bowl, reserving the potato starch that remained at the bottom. Place the shredded potato/onion mixture into the bowl and mix to incorporate the starch.
  3. Stir the beaten eggs into the mixture and add the flour or matzo meal to make a light batter.
  4. Add salt and pepper.
  5. Heat ½” oil in a large, heavy skillet over medium-high heat. Drop about 2 tablespoons of batter into the oil and flatten a little. (The flatter the pancake, the crispier it will be.)
  6. Fry until golden brown, about 2 minutes per side, turning only once.
  7. Remove and drain on a wire rack over a sheet pan.
  8. Keep warm in a 200°F oven.
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Yield: 12 servings

Ina Pinkney

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