Kitty's Potato Pancakes


A latke by any other name tastes just as sweet, Mr. Shakespeare.

Time: 30 mins.

2 medium onions, chopped fine or shredded

6 eggs, beaten

1/2 tsp. baking powder

4 heaping tablespoons flour

Oil for frying, about 1-2 inches

Mix all ingredients together.

Heat oil in a heavy skillet to about 370F; test to see if the oil is ready for frying by dropping a cube of bread into it.

If the bread takes a full minute to brown, that is the right temperature.

Alteratively, put a single kernel of popcorn into the oil and when it pops the right temperature has been reached.

Using a kitchen spoon, drop spoonfuls equivalent to 3 Tbs. of potato mixture into the hot oil without crowding the pan—three to four at a time is about right.

When bottoms turn golden, flip the pancakes and continue frying on the other side until that side is golden.

Remove pancakes to paper toweling to soak up any excess oil.

Repeat until all potato mixture is cooked.


Aunt Kitty said to serve these with pepper steak or stroganoff and red cabbage. Her red cabbage recipe can be found in this recipe category