Blender Potato Latkes

Quick Hanukkah potato latkes made in a blender with unpeeled potatoes, onion, egg, flour and baking powder, fried by the tablespoon and served with applesauce or sour cream.

Gluten-free with swapsVegetarianDairy-freeNo added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Crisp potato latkes on a plate with a bowl of applesauce
  • Prep 10 min
  • Cook 20 min
  • Total 30 min
  • Yield About 16 small latkes

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Grating potatoes for latkes is hard work, and Sandra Mills's blender method does it in seconds. Unpeeled potatoes are cut into cubes and blended with an egg, half an onion, a spoonful of flour and baking powder into a smooth batter.

Fry it by the tablespoon in hot oil and serve with applesauce or sour cream.

Ingredients

  • 1 egg
  • 1/2 an onion
  • 2 large potatoes, washed (do not peel), cut into 1/2-inch cubes
  • 1 tablespoon flour
  • 1 teaspoon baking powder
  • Salt and pepper
  • Oil, for frying
  • Applesauce or sour cream, for serving

To make it gluten-free

  • For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

See all our gluten-free recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flourGluten-free flour

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Instructions

  1. Blend. Put the egg in the bottom of a blender. Add the onion, cut in half, the potato cubes, flour, baking powder, salt and pepper. Blend until the mixture stirs smoothly.
  2. Fry. Heat oil in a skillet. Drop about 1 tablespoon of batter per latke into the hot oil and fry until golden on both sides.
  3. Drain and serve. Drain on paper towels. Serve with applesauce or sour cream.

VegetarianDairy-freeGluten-free with swapsNo added sugar

Tips

  • Fry the batter right away; it darkens as it stands.
  • Keep finished latkes warm on a rack in a 200°F oven while you fry the rest.

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