Potato Latkes

Latkes are traditionally served for Hanukkah because they are cooked in oil (to commemorate the vial of oil lasting for 8 days).  However they are a perfect accompaniment to beef or chicken and can also be made into small rounds and topped with sour cream and caviar for an elegant appetizer.


6-8 large thin skinned potatoes, California long whites or Yukon Gold

3 eggs, beaten well

1 Tablespoon salt

1/2 teaspoon freshly ground pepper

1/2-cup matzo or cracker meal

1 large onion, cut into 8 pieces

Oil for frying


1.    Grate the raw potatoes using the large grating disk on a processor or the largest holes on a grater if doing it by hand. Place grated potato in a colander, rinse with cold water and drain while you grate onion.

2.    Combine eggs, salt, pepper and matzo meal in a 3 quart bowl.  Mix thoroughly.

3.    Change to the cutting blade on your processor.  Add onions to the work bowl.  Pulse on and off 5 times.  Add ¼ of the grated potatoes to the onion and pulse on and off to make a coarse paste. Add to the egg mixture and stir to combine.

4.    Add the drained potatoes to the bowl and mix thoroughly using a large spoon or your hands.

5.    Heat a large frying pan or large skillet for 20 seconds.  Add enough oil to cover the pan to a depth of 1/4 inch and heat for an additional 20 seconds. Drop mounds of potato mixture into the pan.  Fry on both sides until golden.  Drain fried latkes on a platter covered with crumpled paper towels.  Serve with applesauce and sour cream.

Tina’s Tidbits:

•    Grated potatoes turn black when exposed to air.  Rinsing the potatoes under running water washes away excess starch and the discoloring culprit.
•    Always grate your potatoes separately from your onions that way you won’t lose any of the flavorful juice when you drain the potatoes
•    The best way to drain fried foods is on a plate covered with crumpled paper towels.  Crumpling gives more surface area for absorption.

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