There’s nothing like the way our bubbies made latkes back in the old country—simple, pure, and absolutely perfect. This recipe takes me straight to my grandfather’s kitchen, where he proudly shared his secrets after I told him his latkes were the crunchiest, lightest, and most delicious I’d ever had. These latkes stay true to tradition, free from unnecessary add-ins like baking powder or flour, allowing the humble potato to shine in all its golden, crispy glory. Whether you’re frying for family or a festive gathering, these are the latkes that will make you feel like a latke-making legend.
Ingredients
Servings 8
- 4 medium Idaho potatoes
- 6 tablespoons olive oil
- 3 eggs beaten
- 2 tablespoon matzah meal
- 2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
OPTIONAL: Applesauce or sour cream
Nutritional Facts
Nutrition Facts
The Best Potato Latkes
Amount per Serving
Calories
209
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
61
mg
20
%
Sodium
611
mg
27
%
Potassium
476
mg
14
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
92
IU
2
%
Vitamin C
21
mg
25
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Prepare a large bowl filled with cold water.
- Peel potatoes, and as you finish each, place in cold water to prevent browning.
- Heat oil in a large skillet over medium heat.
- Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
- Add eggs, matzoh meal, salt and pepper and mix well.
- Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
- Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
- Blot excess oil with paper towels.
- Serve warm with applesauce or sour cream, if desired.
Notes
TIPS
Cornmeal is a great substitute for matzoh meal and will also make your latkes nice and crispy.
No onion is bad enough...but sheading rather than grating. What happened to MAGA. Make America Grate Again.
I'm not Jewish; Just love them.
I am already receiving your emails
NO ONION? If you can ask Grandpa about his recipe....