Potato Latkes

Potato Latkes by

Caroline Taylor


Serves 4


Latke Mixture

  • 2 cups leftover mashed potatoes
  • ¼ cup grated onion
  • 1 egg
  • 3 tbsp. chives, chopped
  • 2 tbsp. flour

For Frying

  • 1 cup plain panko bread crumbs
  • 2 tbsp. olive oil with 2 tbsp. butter combined in skillet (Option: 4 tbsp. vegetable oil)


  1. Combine latke ingredients in a bowl. Transfer to the refrigerator for at least 2 hours.
  2. Once thoroughly chilled, use an ice cream scoop to remove potato mixture and roll balls in panko bread crumbs.
  3. Heat a few tablespoons of preferred oil (see above for options) in a large skillet.
  4. Place individual latkes in a hot skillet and gently press down into rounds. Pan fry on both sides until brown on the outside and hot on the inside.
  5. Serve with sour cream or applesauce on top as a garnish.