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Recipe Information

Recipe Created By: Linda Marienhoff Coss


2 med Russet potatoes, peeled
1/2 small onion
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups vegetable oil


Using the grating disk of a food processor, grate the potatoes and the onion. Remove the grated potatoes and onion from food processor work bowl and insert the metal blade into the food processor. Place potatoes and onions back into the food processor; add flour, baking powder, and salt. Process with metal blade until the batter is a well-blended mush.

Pour enough vegetable oil into a large nonstick frying pan or skillet to make a one-quarter-inch layer of oil. Heat oil over medium-high heat for 3 minutes. Drop batter by large spoonfuls into hot oil, forming pancakes that are approximately 2-1/2 to 3 inches in diameter; flatten dough with the back of the spoon. Cook over medium-high heat for 2 to 3 minutes, until edges of latkes turn light brown. Turn latkes over and cook an additional 2 to 3 minutes on the other side, until both sides are browned.

Drain cooked latkes on a few layers of paper towels before serving. Repeat with remaining batter. Serve hot, sprinkled with sugar.


Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook" by Linda Marienhoff Coss available at and


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.