Baked Potato Latkes


Decrease Serving5Increase ServingAdjustOriginal recipe yields 5 servingsIngredient Checklist

  • 3 cups peeled and mashed baked potatoes
  • 1 cup chopped white onion
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground multi-colored peppercorns
  • 5 tablespoons all-purpose flour
  • 2 eggs, whisked
  • 2 cups extra-virgin olive oil, or as need for frying.


Instructions Checklist

  • Step 1Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
  • Step 2Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Step 3Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
  • Step 4Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.