Potato Latkes

Hanukkah is celebrated for eight days and nights and you'll want to have these potato latkes on every one of the days!

PREP TIME: 30 minutes
COOK TIME: 30 minutes
LEVEL: Intermediate
YIELD: 8-12 servings


  • 2 ½ pounds Baking Potatoes- peeled and shredded- either a box grater or a Cuisinart
  • 1 medium white Onion- peeled and shredded- either a box grater or a Cuisinart
  • 2 large eggs beaten
  • ¼ to ½ cup Matzo Meal- this will depend on how much moisture you get out of the potatoes
  • 2 Teaspoons Kosher salt – can use more if you like salt
  • ½ Teaspoon white Pepper
  • Vegetable or Canola oil for frying

Method of Preparation

  1. In a colander set over a large bowl, toss the potatoes with the onion, and squeeze dry. Let the potatoes and onion drain for an hour, get as dry as possible, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, matzo meal, salt, and pepper, mix well.
  2. In a large skillet, heat an 1/8 to 1/4 -inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with the back of a teaspoon. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with plain or cinnamon applesauce and/or sour cream.

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