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  • 2 1/2 pounds starchy white potatoes, peeled (russets, idaho, et al)
  • 1 small yellow onion, peeled
  • 1/4 cup potato or corn starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups matzoh meal
  • Lots of vegetable oil

If using a food processor:

  • Use the grating blade to shred the potatoes and the onion.

If shredding by hand:

  • Use a grater to shred all the potatoes. Dice the onion as finely as possible.


  • Have ready brown paper shopping bags or paper towels for draining the oil from the latkes. You may also want to have the oven on at 200 F to keep the latkes warm until you’re ready to serve. If serving immediately then just have a baking pan covered with tin foil ready to keep the finished ones warm after they’ve been drained.
  • In a large mixing bowl, using a wooden spoon or your hands
  • Mix the potatoes and onions with the potato starch until the potatoes have released some moisture and the cornstarch is dissolved, about 2 minutes.
  • Add the salt and pepper to combine. 
  • Add the matzoh meal and mix well. Set aside for about 10 minutes. The mixture should get liquid-y but sticky.
  • In the meantime, preheat a large preferable cast iron but definitely non-stick skillet over medium heat, a little bit on the high side. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.
  • With wet hands (so that the mixture doesn’t stick) roll into small golf ball sized balls. Flatten into thin round patties. I do about 4 to six at a time. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.
  • Transfer to the paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.
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