Locavore Lunch: Latkes

Ring the bell, it’s locavore lunch time! We’ve shopped our way through our nearby farmers’ market and picked up ingredients to make an entirely local lunch.


Locavore Lunch: Simple Latkes

Recipe and photos by Carly Browning

The Ithaca Farmers’ Market re-opened at Steamboat Landing this past Saturday! I am so excited. Having the winter market has been so nice, but there’s something about wandering up and down those wooden stalls that’s incredibly satisfying. I’ve been missing my family and a warm home-cooked meal a lot lately, so I grabbed some potatoes from Blue Heron Farm to fry up some latkes! I also made sure to get some of Crooked Carrot’s applesauce—truly made with only apples. This is a simple recipe; feel free to season as you feel appropriate. Sweeten with cinnamon or spice it up with some Old Bay Seasoning.

Simple Latkes

3 medium sized white, yellow or russet potatoes

1 medium yellow onion, chopped finely

1 egg

Salt and pepper, to taste

2-3 tablespoons flour

Olive or vegetable oil


Scrub and wash potatoes. I tend to leave the skin on mine, but peel them if you like. Grate the potatoes into a bowl. Then squeeze the water out of the grated potatoes into the sink and pat them dry with a paper towel or dish cloth.

IMG_1334In a separate bowl, combine the egg, onion, salt and pepper. Gently mix into the potato mixture .

Heat a pan on the stove and add a thin layer of oil. The oil needs to be hot but not so hot it’s spattering.

Flatten out cakes to about the size of your palm and around a 1/4 inch thick. Place them into the pan and fry on both sides until golden brown. To cool, place them on a plate covered with paper towel to absorb the grease.

Serve with Crooked Carrot Applesauce.

Carly Browning is a senior at Ithaca College and the writing intern at Edible Finger Lakes.

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