• 3 Large Yukon Gold Potatoes
  • 1 Small onion
  • 1½ tablespoon of Flour
  • ¼ Teaspoon of Baking Powder
  • 1 Dash of Cinnamon
  • 1 Egg White
  • 1 Quart of Peanut Oil, plus more if needed
  1. To make the latkes grate the potatoes and the onion with the large holes on a box grater or with a mandoline into a bowl. Add the salt, flour, baking powder and cinnamon, stir well.
  2. Heat the oil in an electric skillet or a cans iron skillet on the stove top. Heat the oil until a small amount of the potato mixture floats to the top of the oil and fries with some bubbles.
  3. In a separate bowl whip the egg white with beaters or a whisk until soft peaks form. Gently mix this into the potato mixture.
  4. Drop a large spoon full of the potato mixture into the hot oil then spread it out with the spoon. Repeat with 2 or 3 spoons full of the mixture taking care not to crowd the pan.
  5. Fry until golden brown then flip and fry the other side.
  6. When the latke is golden brown all over transfer it to a baking sheet lined with brown paper bags.
  7. If more oil is needed, add it to the pan in between batches of Latkes. Heat the oil as described above before adding another spoon full of the potato mixture.
  8. Repeat until the potato mixture is gone.
  9. Makes about 18 Latkes.
Recipe by Monica's Table at