Helen Nash's Potato Latkes

From IJN Chanukah Foods


  • 4 TB vegetable oil
  • 1 medium onion, quartered
  • 4 medium Idaho potatoes, peeled & quartered
  • 1/4 C all-purpose flour
  • 1 large egg, plus 1 large egg white, lightly whisked
  • 1 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper


  1. Preheat oven to 450ºF. Brush three heavy cookie sheets with 1 TB oil each.
  2. Pulse the onion in a food processor until finely chopped. Transfer to a large bowl. Remove metal blade from processor and put on the medium shredding attachment. Grate potatoes. Combine with onion, flour, egg, egg white and remaining 1 TB of oil. Mix well. Season to taste with the salt and pepper.

  3. Place level tablespoons of the mixture slightly apart on the greased cookie sheets. Bake the latkes one sheet at a time on the lowest shelf for 6 minutes or until they are lightly golden.