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Ingredients
- 4 Russet potatoes (appox. 2 lbs)
- 1 onion
- 1-2 lightly beaten eggs
- 2 Tablespoons matzoh meal, breadcrumbs, or preferred flour
- Vegetable oil
Directions
- Preheat oven to 350 degrees. Bake potatoes for 30-45 minutes, until they are hot throughout but raw in the middle. Remove and cool for approximately 30 minutes. Grate the potatoes by hand or in a food processor and set them aside in a large bowl.
- Grate the onion by hand or in a food processor. Using a clean dish towel or paper towels, wring out the onions to remove as much liquid as possible.
- Add the grated onions, eggs, and matzoh meal (or breadcrumbs or flour) to the grated potatoes. Stir to combine, using a spoon or your hands. Season with salt and pepper.
- Heat a large, heavy skillet with about ¼ inch of oil over medium-high. Take about a ½ cup of the potato mixture in your hands and mold it into a patty. In batches of four, fry the potato patties in the oil until each side is golden and crisp, approximately 3-4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes. You may need to replenish and reheat the oil to finish frying all of the latkes.
- Serve hot with apple sauce or sour cream.
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