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Latkes (Golden Potato Pancakes)

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“Perfect for Hanukkah, these potato pancakes turn out extra crispy due to the Bisquick added.”

Ingredients Nutrition


  1. With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl.
  2. Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.
  3. Take a handful of the potato-onion mixture and squeeze out as much liquid as possible.
  4. In another bowl, stir together the Bisquick, milk, egg and nutmeg.
  5. Stir batter into the potatoes and add the melted butter.
  6. Heat a large, heavy skillet over medium-high heat. Add an even film of light oil, about 1/4-inch deep, into skillet.
  7. When oil is hot, form pancakes of about 1 heaping tablespoon in size and add to skillet, spreading out and smoothing the top surface with the back of the spoon.
  8. Cook about 3 minutes per side until golden brown. Place on absorbent paper towel until ready to serve.

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