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Potato Latkes Recipe

These traditional potato pancakes or latkes are a holiday specialty – and easy to make with potatoes, flour, and Safest Choice™ pasteurized eggs. You’ll be surprised how nutritious they are, too. Potatoes are a great source of fiber and vitamin C.

Servings: 6

Active time: 10 minutes

Total time:


  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c flour
  • 1/2 tsp salt
  • 3 large potatoes, peeled and coursely grated
  • 1/2 c minced sweet onion
  • 3 Tbsp olive oil


  1. In large bowl, whisk eggs with flour and salt.
  2. Stir in potatoes and onion.
  3. In large skillet, heat oil on medium heat. Drop potato mixture by heaping tablespoons. Immediately press down with spatula to flatten.
  4. Cook on medium heat until lightly browned (about 3-4 min.), then turn and cook the other side. Remove from heat and serve.


Garnish with any combination of the following: fresh ground pepper, applesauce, sour cream, chopped chives, or chopped parsley.


Substitute grated parsnip or carrot for part of the potato. You can also bake latkes on a lightly oiled sheet pan. Bake for 15-20 min. at 425° F. Flip halfway through.


Nutrition Facts

Serving Size (3 latkes)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 220
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 1g (5% DV)
Trans Fat 0g
Cholesterol 60mg (20% DV)
Sodium 220mg (9% DV)
35g (12% DV)
Dietary Fiber 3g (12% DV)
Sugars 2g
Protein 5g
Vitamin A 0%
Vitamin C 20%
Calcium 2%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.