Source CSA member and culinary instructor, Chef Gretchen’s

These are always a big hit in our family.  Never can make enough. – Chef Gretchen

I like to serve with applesauce – Farm-wife Diane Riehm


  • 12 oz potatoes peeled
  • 2 Tablespoons finely chopped onion
  • 1 large egg, lightly beaten
  • 1 tablespoon flour; or more
  • ¾ teaspoon salt and freshly ground black pepper
  • Vegetable oil for frying


  • In a food processor or box grater, grate the potatoes.
  • Transfer potatoes to a colander or sieve placed over a bowl.
  • Press and squeeze out moisture.
  • Let potatoes drain for 15 minutes.
  • Pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
  • To that starch add shallots, eggs, flour, half the salt, and pepper.
  • Return drained potatoes to this mixture and toss to combine.
  • Preheat oven to 200 degrees. Line a baking pan with paper towels.
  • When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium-high heat until hot. Gently drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side
  • Latkes should be golden and crisp on both sides.
  • Eat right away or keep warm in the oven.
  • Traditionally served with applesauce or sour cream or cottage cheese mixed with sour cream.


Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883