• 1 1/2 pounds (about 4 medium) white potatoes, peeled and washed
  • 1 egg, slightly beaten
  • 1/2 teaspoon kosher salt
  • 2 teaspoons Creole seasoning, optional
  • Freshly ground pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 small yellow onion, minced
  • 2 tablespoons olive oil

Place potatoes in a bowl of cold water until ready to use. 

Fit SaladShooter® slicer/shredder with shredding cone. Shred potatoes into a large mixing bowl. Drain off any excess liquid, if necessary. Do not rinse.

Whisk egg, salt, seasoning mix, if desired, and pepper in a small bowl. Pour over potatoes. Add flour and onion; stir well to mix. Chill in refrigerator for 15 minutes. 

Heat Presto® Electric Griddle at 350°.

Drizzle oil on griddle. Drop potato mixture onto the griddle in one-third cup portions. Flatten with a spatula. Fry until golden brown on both sides, about 4 minutes each side or until potatoes are cooked through. Meanwhile, preheat oven to 200°F.

Remove potato pancakes from griddle and drain on paper towel. Continue with remaining mixture. Hold in oven until ready to serve.

Adapted from Potato Pancakes recipe in Chef Kevin Belton’s Big Flavors of New Orleans cookbook.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Potato Pancakes (Latkes)
Presto Tip:


Watch Chef Kevin Belton prepare Potato Pancakes in this video.