Potato Latkes

Club Recipes


This recipe was prepared for our December 2013 meeting.

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Makes 20
Pan Fry


2 1/2 lb
potatoes, peeled and quartered
2 large
onions (use 1 1/2 cups grated; don't tamp down)
eggs, beaten
1 tsp
baking powder
3/4 c
grapeseed oil
1 c
2 1/2 tsp
1/8 tsp
2 c
matzo meal
1/2 c
for frying grape oil
sour cream


1Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor you can grind the potatoes and onions in a meat grinder.)
2Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
3Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Jewish