Lacey-Edged Latkes



20 min


55 min


18-20 latkes

Lacey-Edged Latkes

Easy fried latkes make a fun lunchbox companion. Add hummus and veggies on the side for protein.


  • 4 medium potatoes , peeled and grated
  • 1 egg
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1 onion , grated
  • 1 1/2 cups vegetable oil


    • Squeeze as much liquid as you can from potatoes, then place on a paper towel-lined baking sheet and cover with paper towels. Press down. In a large bowl, whisk egg with flour, and salt. Add potatoes and onion. Stir to evenly mix.
    • Pour enough oil into a large, deep frying pan (not non-stick) to come about 1/4 in. up the side, then set over medium-high. Measure heaping 1 tbsp of potato mixture and carefully turn into pan. Flatten slightly using a fork or spatula. Repeat, adding more latkes in pan without crowding. Fry until golden, 2 to 3 min per side. Remove to a paper towel-lined plate. Repeat with remaining potato mixture.

Nutrition (per latke)

  • Calories
  • 93,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 7 g,
  • Sodium
  • 120 mg.


Originally published in the Today’s Parent September 2016 issue.