Classic Potato Latkes

  • 2 1/2 lbs russet potatoes
  • 1 medium onion
  • 1/2 cup flour or matzos meal
  • 4 eggs, lightly beaten
  • Canola oil for frying
  • Kosher salt
  • Fresh cracked black pepper


Some tips on Latke making before you start:


  • It is best to use a food processor with a grater attachment so you can grate the potatoes quickly, this will reduce the oxidation/discoloration of the potatoes.
  • If you are making latkes for a big crowd don’t grate all your potatoes at once.  Working one batch at a time will help keep your latke mixture drier and whiter.
  • You can add other elements to your latkes- sweet potatoes, zuchinni, herbs etc.  Scale back on the potatoes and substitute them with your other vegetable choice.  Add an additional egg to the mixture and proceed as directed below.
  • You can peel your potatoes ahead of time.  Hold them in a bowl/bucket of cold water to keep them from oxidizing.


Place a large strainer over a bowl.  In the food processor fitted with a grater attachment or on a standard cheese grater, grate the onion.  Transfer the grated onion to the strainer and gently press the mixture to get out any excess liquid.  Transfer the strained onion to a large, clean mixing bowl.  Now grate the potatoes, straining them just like the onion and then transfer to the mixing bowl.  Add the flour and beaten eggs.  Season the mixture with salt and pepper and mix well to evenly combine.


To fry the latkes prepare a straight sided pan/griddle on the stove top over medium high heat.  Add about 1/4 inch of oil to the pan.   Your oil must be hot before you begin  (Putting your batter into cold oil will result in soggy, blonde pancakes.  Yuck.).  Also prepare a tray with a cooling rack or crumpled paper towels.  When your oil is hot spoon the batter (about 1/4-1/3 cup at a time) into the oil, spreading the mixture out to form a nice flat pancake shape.  Let the latkes fry on the first side for about 5 minutes.  Adjust the heat of your stove accordingly (It may take a latke or two to get it right).  When you see the edges of the latkes turn golden brown it is time to flip.  Carefully (making sure not to splatter oil) flip the latkes in the pan.  Season the golden top side with salt and pepper and let the latkes cook another 5 minutes until they are crispy on the second side.  Transfer the latkes to the cooling rack.  If you are serving a lot of latkes place the tray in a low heat oven to keep them warm.  Do not stack the latkes on top of one another or they will steam and lose their crispiness!  Serve warm with applesauce and sour cream.