Chef Michael McNally’s Latkes

12 serving(s)


1 medium onion-peeled

1 egg

3 large potatoes, peeled

6 tablespoons flour

Salt and pepper

Vegetable oil for frying (or chicken fat aka schmaltz)




 Grate onion and potatoes into a bowl.

Add egg, flour and salt & pepper to taste.

Heat heavy cast iron skillet with ½ inch of oil until very hot.

Drop spoonfuls of the batter into hot oil.

Brown on each side 2-3 minutes.

Drain on paper towels.

Serve with sour cream, apple sauce, caviar, cranberry sauce...


Additional latke fillings available at London Grill:

  • Horseradish, Grated Beets, Turnips, Zucchini, Celery Root, Sweet Potato, Apples & Pears.

Michael Klein