1 hour

A classic recipe for the beloved crispy potato pancakes.

Serves 4-6

  • 2 ½ pounds russet potatoes, peeled
  • 1 small yellow onion, finely grated
  • ¼ cup JUST Egg
  • ¼ cup flour
  • 1 teaspoon sea salt
  • Neutral oil, for frying

Special equipment

  • Grater

  • Cheesecloth

  • Deep frying pan

01 / 03

Grate potatoes and onion

Peel and grate the potatoes – either using a food processor fitted with a grater disc, or just with a box grater. Grate the onion. Strain off any liquid from the potatoes and onions using a cheesecloth or clean dishcloth.

02 / 03

Mix all ingredients

In a large bowl, mix the grated potatoes and onions with the JUST Egg, flour and salt.

03 / 03

Fry the latkes

Heat ¼- to ½-inch of oil in a deep frying pan and line a plate with paper towels. Once oil is hot, roll ¼ cup of the latkes mixture into a ball and place into the oil using a fish spatula or slotted spoon. Gently press down to flatten into desired latka shape. Fry until deeply golden-brown on each side, carefully flipping to brown both sides. Transfer to the paper towel-lined plate. Serve warm.

Grab a bottle of JUST Egg.

This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.

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