In a colander set over a large bowl, toss the potatoes with the onion and squeeze ... Spoon 1/4-cup mounds of the latke batter into the ?skillet about 2 inches apart and flatten slightly with ...

Using potatoes to make a batter that's fried in oil comes from Ashkenazi Jews of Eastern Europe. Over the years theses latkes been perfected so the pancakes are crisp and lacy at the edges.

Little Latke has launched what it claims is 'the world’s first' shelf-stable potato latke crisps. Made with natural ingredients, the crisps are baked from shredded potatoes to achieve a golden ...

As latke history would have it, these pancakes hold symbolic value not due to the potatoes from which they're made, but the oil in which they're fried. This ingredient harkens back to the original ...