Go Back Email Link
+ servings
Sense & Edibility's Puffy Latkes

Puffed Potato Pancakes (Latkes)

Customize these puffy treats with your choice of toppings.
Course Starters
Cuisine Eastern European
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings


  • 1 lb Russet potatoes grated
  • 1 lb Yukon Gold potatoes grated
  • water for soaking
  • 1 medium white onion grated
  • 6 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp baking powder
  • 2 large eggs lightly beaten
  • vegetable oil for frying



  • Soak your grated potatoes in a bowlful of cold water for 15 minutes. Drain in a colander, lightly squeezing to extract excess water. Transfer the potatoes to a clean kitchen towel. Wring out the potatoes by twisting the towel.
  • Preheat 3 cups of vegetable oil in a 3qt skillet to 350-375°F.
  • Meanwhile, in a large mixing bowl, combine the potatoes, onion, flour, salt, baking powder, and eggs. Mix well to combine. 
  • Scoop a 1/4 cup of the potatoes into the hot oil, carefully. Fry for 3-4 minutes, or until the sides turn a golden brown. Flip the latkes over and fry an additional 3-4 minutes. Remove the latkes from the oil using a slotted spoon and drain on a paper-towel lined dish.
  • Continue frying until all the batter has been used. 
  • Top with your desired ingredients and enjoy immediately.