Everyone loves potato pancakes at our church festival, but make sure they are served with the applesauce and sour cream.


  • 6 medium potatoes(about 2 lbs.), pared
  • 1 small onion, grated
  • 2 tablespoons chopped fresh parsley
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup vegetable oil
  • To Serve:
  • Applesauce
  • Dairy sour cream


Shred potatoes and immerse in cold water to prevent discoloration. Combine onion, parsley, eggs, salt, chives, nutmeg and pepper in large mixing bowl. Drain potatoes and pat dry with paper towels. Add to onion mixture, sprinkle with flour, and mix thoroughly. Heat oil in 10-inch skillet over medium heat. Drop potato mixture by rounded tablespoonful into oil. Cook until crisp and golden on bottom, about 5 minutes. Turn over and cook about 5 minutes longer. Serve hot with applesauce and sour cream.

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Submitted 6/13/05.
Source: My Files
Submitted By: Linda Wilson
Latkes (Potato Pancakes)