Potato Latkes


potato latkes

Potato Latkes

Yield: 12


  • 2 lbs russet potatoes
  • 1 small yellow onion
  • 3 tbs flour
  • 1 ea egg
  • ¼ tsp baking powder
  • 2 tsp Kosher salt
  • Oil for frying
  • Sour Cream
  • Applesauce


    1. Peel the potatoes and shred them in a food processor fitted with the shredding blade. Transfer the potatoes to a large bowl as the food processor fills up. Repeat the same step with the onion.
    2. Combine the potatoes, onions, egg, baking powder, salt and matzo meal.
    3. Fill a large skillet with ½“ oil. Heat over medium heat until the oil is very hot but not smoking. To test to see if the oil is hot enough drop a small piece of potato in the oil, if the potato sizzles the oil is ready.
    4. Working in batches scoop the potato mixture by ¼ cupful into the hot oil, flattening each latke slightly with a spatula. Fry turning the latkes once until golden brown and cooked through about 3 minutes. Drain on paper towels.
    5. Serve with sour cream and applesauce.

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