Basic Potato Latkes


  • 2 pounds Idaho potatoes, well scrubbed but unpeeled
  • 1 medium onion
  • 2 eggs
  • ¼ cup matzo meal or all-purpose flour
  • Salt and freshly ground black pepper to taste
  • Vegetable oil for frying
  • Nutritional Information
    • Nutritional analysis per serving (24 servings)

      102 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 15 milligrams cholesterol; 8 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

24 pancakes


  1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.
  2. Drain potatoes and onions.
  3. Mix in eggs, then matzo meal or flour. Season with salt and pepper.
  4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.
  5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.
  6. Drain pancakes on absorbent paper, and continue frying until all the batter is used. Serve as soon as possible. Pancakes can be reheated in a 400-degree oven for about 10 minutes but will not be as crisp.
  • These pancakes can also be made by substituting zucchini, unpeeled and coarsely grated, for half the potatoes.

25 minutes

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