How to make it

  • Set a large strainer over a bowl.
  • In a food processor fitted with the shredding disk, shred the potatoes and onion in batches.
  • Add each batch to the strainer and let stand for 5 minutes, then squeeze dry.
  • Pour off all of the liquid in the bowl and add the shredded potatoes.
  • Stir in the flour, eggs, dill, salt and baking powder.
  • Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.
  • In a very large skillet, heat 1/4 inch of canola oil until shimmering.
  • Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten.
  • Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.
  • Drain the latkes on a paper towel–lined baking sheet.
  • Serve the latkes hot with Pink Applesauce and sour cream.
  • Yield depends on the size of pancakes you fry

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    fantastic recipe thanks high5
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    " It was excellent "
    herby ate it and said...
    Nice recipe
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    " It was excellent "
    lacrenshaw ate it and said...
    I have never thought about herbs in potato pancakes but I sure will NOW! Thanks and ^5, midge.
    Was this review helpful? Yes Flag

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