Recipe: Light, Crispy Potato Latkes

Scrumptious and easy to make
A closeup of potato latkes in a frying pan

These classic potato pancakes are mouth-watering, light, thin and crispy. Try them as a side dish with applesauce and sour cream or on the side of any breakfast, lunch or dinner main course!

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2 eggs
1 small onion, finely grated
4 tablespoons flour
1 1/2 teaspoons salt
Large pinch white pepper
5 medium baking potatoes (about 2 lbs.), peeled
Canola oil, for frying (we’ve accounted for 1/4 cup)
3/4 cup unsweetened applesauce, for accompaniment
3/4 cup low-fat sour cream, for accompaniment


  1. In a large mixing bowl, beat eggs. Stir in onion, flour, salt and pepper; set aside.
  2. Coarsely grate potatoes into a colander. Drain, squeezing out excess liquid. Add potatoes to reserved egg mixture and stir to combine.
  3. Preheat large frying pan over medium-high heat until hot. Pour in oil to a depth of a 1/4-inch.
  4. When oil is hot, add 1/4 cup of the drained potato mixture; flatten it lightly with a spatula to a thickness of 1/3-inch. Repeat with remaining mixture, adding as many pancakes as will fit in one layer without crowding and adding oil as needed.
  5. Fry until pancakes are browned and crisp around edges (about 2 minutes per side). Remove and place in a single layer on a plate covered with a paper towel and then place another paper towel on top to soak up excess oil.
  6. Serve hot with applesauce and low-fat sour cream.

Nutrition information (per serving)

Makes 12 latkes  

Calories: 142
Total fat: 6.7 g
Protein: 4 g
Carbohydrate: 19 g
Fiber: 2 g
Sodium: 302 mg  

Original recipe by Sylvia Kay. Recipe developed and copyrighted by Kristine Napier, MPH, RD, LD. Reprinted with permission from

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