This recipe is a reconstruction of Julia’s great-grandmother’s latke recipe. They are great made with our Daisy Gold potatoes and topped with applesauce and yogurt or sour cream!


  • 1.5 lbs potatoes
  • 1 medium onion
  • 2 eggs
  • 1/4 cup flour
  • 2 tsp salt
  • Peanut oil


Grate one half of the potatoes coarsely with a handheld cheese grater or a food processor grating attachment. Then grate the onion, then the other half of the potatoes. Place layered potatoes and onions in a colander in the sink to drain for 20 minutes, periodically pressing out liquid with a bowl.

Transfer the mixture to a bowl and add eggs, flour and salt. Mix well.

Heat around 1/2 inch of oil in a cast iron skillet on medium high heat. When a drop of liquid sizzles in the oil, scoop around 1/4 cup of potato mixture and put in the skillet, four to a batch. Flatten each slightly with a spatula after dropping in the pan. Cook four minutes per side , flipping once. Drain on a paper towel, then flip and drain the other side.

Serve with applesauce, yogurt, sour cream or your favorite topping.