Potato Latkes


  • 8 medium russet potatoes, peeled and grated
  • 2 yellow onions, peeled and grated
  • 1-1/2 tablespoons salt
  • 1 cup lemon juice
  • 7 egg whites, whipped until frothy
  • 1/2 cup cornstarch
  • 1 bunch green onions
  • Canola or peanut oil, for frying
  • Applesauce or sour cream for serving


  1. Grate the potatoes and onions through a cheese grater or with the grating disk in a food processor.
  2. After every 2 or 3 potatoes, wrap shreds in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until water flows out.
  3. Combine the squeezed and drained grated onion, potato, salt and lemon juice together, and place in a towel over a colander to drain.
  4. Add weight to the colander to press out any excess liquid. Let it sit for 1 hour, then ring out the mixture to dry it even more.
  5. Fold the whipped egg whites, cornstarch and green onions into the potato mixture.
  6. Form latke mix into patties about 4 inches wide and 1 inch thick in the center.
  7. Heat 1/2 inch oil in a cast-iron skillet over medium-high heat until a shred of potato immediately sizzles when added to pan.
  8. Pan-fry the latkes in thin, even layers until golden brown on both sides.
  9. Drain on paper towels.
  10. Serve with applesauce or sour cream.

Ingredients used in this recipe