Perfect Latkes

Prep Time
Cook Time
Ready In

"The secret to these perfect latkes is matzo meal, which gives these a crispy texture. If you don't have matzo meal, you can substitute cornmeal. Latkes can be served on their own with yummy toppings, or as an accompaniment to roast chicken at dinner, or poached eggs at brunch. Recipe from Joy of Kosher."

Original recipe yields 16 servings


  • Serving Size: 1 (61.1 g)
  • Calories 50
  • Total Fat - 0.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 26 mg
  • Sodium - 162.7 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.9 g
  • Protein - 1.9 g
  • Calcium - 10.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 250 degrees. Line a baking sheet with two layers of paper towels, set aside.

Step 2

In a large bowl, stir together the potatoes, onion, eggs, matzo meal and salt until combined.

Step 3

Pour enough extra virgin olive oil into a large skillet, to reach a depth of about 1/4". Heat over medium high until shimmering.

Step 4

Shape potato mixture into 3" patties. Working in batches, fry the patties until browned and crisp, about 4-6 minutes per side.

Be sure not to overcrowd pan, or the oil will not be right temp and you'll get soggy latkes. Nobody likes a soggy latke!

Step 5

Place the finished latkes on the prepared pan and transfer to the oven to keep warm. Continue frying with the remaining potato mixture and serve immediately.

Topping suggestions: aside from the usual sour cream or applesauce, try: 1)cream cheese, smoked salmon, and chives; 2)sour cream, thinly sliced pear, a drizzle of honey; 3)poutine-style with cheese curds and brown gravy; 4)smoked salmon, creme fraiche, and capers or caviar; 5)olive tapenade; 6)Latke Benedict - smoked salmon, poached egg, hollandaise

Tips & Variations

No special items needed.