Potato Latkes

Club Recipes


This recipe was prepared for our December 2013 meeting.


☆☆☆☆☆ 0 votes

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)
  • 3
    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

How to Make Potato Latkes


  1. Preheat 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.)
  2. Add 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.
  3. Heat 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.

Printable Recipe Card

About Potato Latkes

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

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