Recipe: Light, Crispy Potato Latkes

Scrumptious and easy to make
Recipe: Light, Crispy Potato Latkes
 These potato pancakes are mouth-wateringly light, thin and crispy. Try them as a side dish with applesauce and sour cream.


2 eggs
1 small onion, finely grated
4 tablespoons flour
1 ½ teaspoons salt
Large pinch white pepper
5 medium baking potatoes (about 2 pounds), peeled
Canola oil, for frying (we’ve accounted for ¼ cup)
¾ cup unsweetened applesauce, for accompaniment
¾ 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 ¼ inch.
  4. When oil is hot, add ¼ 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 1 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

Makes 12 latkes
Each serving of 1 pancake, 2 tablespoons low-fat sour cream and 2 tablespoons applesauce contains:
Calories 142
Total Fat 6.7g
Protein 4g
Carbohydrates 19g
Fiber 2g
Sodium 302mg
Dietitian’s note: It is difficult to estimate fat content exactly, but we’ve figured generously.
Source: Original recipe by Sylvia Kay. Recipe developed and copyrighted by Kristine Napier, MPH, RD, LD. Reprinted with permission from

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