Potato Latkes is a classic Jewish dish. Enjoy it with your camp sisters.


  • 2 lbs russet potatoes, peeled, diced
  • 1 large onion, peeled, diced
  • 1 egg
  • 3 tablespoons all purpose flour
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 10 tablespoons (about) vegetable oil


  • Preheat oven to 325 degrees Farenheit.
  • Place 2 baking sheets in oven.
  • Line large bowl with towel.
  • Finely grind potatoes and onion in processor (do not puree).
  • Transfer to towell
  • Fold towel up around mixture; twist top, squeezing out all liquid into bowl.
  • Let liquid stand 5 minutes.
  • Pour off liquid, reserving any potato starch in bowl.
  • Add potato mixture to bowl.
  • Mix in egg, flour, salt, pepper and baking powder.
  • Heat 6 tablespoons of oil in large skilled over medium-high heat.
  • Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.
  • Using back of spoon, spread to 2 1/2- to 3-inch rounds.
  • Cook until brown, about 3 minutes per side.
  • Transfer to baking sheets in oven.
  • Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skilled by tablespoonfuls as necessaryy.
  • Serve latkes hot.

By Stacy Schwartz’s Sister

Have A Question?