Traditional Potato Latkes

Serving 4 people

40 min


  • apple sauce sour cream and apple sauce for serving
  • canola oil canola oil for frying
  • egg 1 egg
  • matzo meal ΒΌ cup matzo meal or more if needed
  • onion 1 medium onion - grated finely
  • russet potatoes 4 russet potatoes - peeled and grated finely (water squeezed out)
  • salt 1 teaspoon salt
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How to make it

  1. Using a food processor or cheese grader, grate the potatoes and place in a bowl using a paper towel to remove excess water.Grate the onions then add to the potatoes.
  2. Add egg, salt and matzo meal to the potato/onion mixture and mix well with a fork. If mixture seems too watery, add more matzo meal.
  3. Heat 2-3 inches of oil over medium-high heat In a deep pan (or cast iron skillet).
  4. Add a drop of the potato mixture to test the heat of the oil. If it bubbles, it's ready!Using an ice cream scoop or large soup spoon, drop potato mixture in to the oil being careful not to over crowd the pan. Flatten the pancakes with a metal spatula to ensure even cooking.After 3-4 minutes, check for color and flip once browned on one side. Flatten again with the spatula and cook until browned on both sides.Lay cooked latkes on plate or baking sheet lined with paper towel to absorb excess oil.Continue working in batches until all of the potato mixture is gone.
  5. Serve with sour cream and apple sauce.