Contact Us
Traditional potato latkes are essential for every Chanukah party. You’ll love Jamie’s easy and delicious recipe.

Classic Potato Latkes

Classic Potato Latkes

The Joy of Kosher

 Email
Autoplay

Classic Potato Latkes : The Joy of Kosher

Traditional potato latkes are essential for every Chanukah party. You’ll love Jamie’s easy and delicious recipe.
Latkes

Classic Potato Latkes

Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients.
My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I’ve ever eaten.

Time & Servings
• Prep time: 12 min
• Ready time: 12 min
• Yield: 8 servings

Ingredients
• 4 medium Idaho potatoes
• 6 tablespoons canola oil or olive oil
• 3 eggs, beaten
• 2 tablespoons matzoh meal
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse black pepper
• Applesauce or sour cream (optional)

Directions
1. Prepare a large bowl filled with cold water.
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. 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.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. 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.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.

Tips
Corn meal is a great substitute for matzoh meal, and will also make your latkes nice and crispy.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
 Email
Join the Discussion
Sort By:
11 Comments
1000 characters remaining
Evelyn Stamford CT December 22, 2016

Flat grater is must. Not food processor... just watch your knuckles! And yes grate small onion, this is my mother's fabulous recipe from the old country. The best! add a dash of salt, eggs and matzo meal fry in plenty vegetable oil Oy Vey! Delish! Reply

Jamie Geller New York December 10, 2015

Response to: Köves Simon Don't worry! Any potatoes will do!!! enJOY and Happy Chanukah! Reply

Köves Simon Budapest via chabadic.com December 9, 2015

I can't find Idaho Potatos in Hungary. Please advise whether my Latkes have a chance with Sárvári Native Hungarian Potatoes..... Reply

Peggy Cunningham Kentucky October 10, 2014

Potato Latkes I have never used matzoh flour - I will try that this year.

One thing I learned by trial and error that improved my latkes was to let the shredded potatoes sit for about 5 minutes (yes they will begin to slightly oxidize but it will be ok after they are fried).

Letting them sit allows a lot of water to drain out of them. Then I hold the bowl over the sink at an angle and squeeze them, letting the water run out. When dealing with about 6 shredded potatoes I would guess I've gotten out at least 1/4 cup or more of water.

Then I add the other ingredients, and I also like to add chopped scallions.

The young lady did a good job with the video. Reply

Anonymous Toronto Canada November 27, 2013

latkes Ggrated onion is a must. The taste is wonderful Reply

Anonymous ohio March 4, 2013

hu? check eggs!! Reply

Boychik Sunrise December 23, 2011

I add turmeric, ginger n a smichik of honey. Reply

Rebecca Salem, NJ/USA December 20, 2011

Matzhoh meal? No onion? I make my mother's recipe, no matzoh meal, an egg for every 2 potatoes and a small onion grated in for every three potatoes- delicious!
I've NEVER heard of matzoh meal in potato pancake(edgeh). Reply

Anonymous New York, N.Y. December 20, 2011

WOW! These latkes are amazing! I'm munching on one right now! I made 3 more batters, after I tasted the first one! WOW, WOW, WOW!!! Reply

Emese Oseni Scarborough, Canada December 20, 2011

Potato Latkes The video was enlightening and looks so easy to make. Reply

John Malek Chinderh, NSW December 18, 2011

Grate a small onion and mash a clove (or two) of garlic to the other ingredients and you have the tastiest latkes ever. Reply

Related Topics