Potato Latkes – a delicious recipe with GOLD potatoes, onion, eggs, matzo meal, kosher salt, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrub potatoes under warm water to clean. Grate potatoes on the fine side of a grater. Place shredded potato in wire mesh to drain. Grate onion same way. Place in separate strainer to drain. Let stand 10 minutes. Press down gently to extract as much moisture as possible. Transfer to a bowl and combine potatoes with onion, beaten eggs and seasonings. Mix well. Let stand for 10 minutes while heating vegetable oil in a large cast iron skillet. Get the oil VERY HOT. Scoop up one heaping tablespoon of the mixture and place it gently in the oil. Press with back of spoon to flatten and form latke. Repeat until batter is gone, leaving plenty of space in between in the pan. Flip latkes. Press down with a metal spatula. Cook until latkes are cooked through and crispy golden brown on both sides. Then, remove latkes and place on clean, brown grocery store bags. Let bags absorb oil as the latkes cool.
522
kcal
Calories
35
g
Fat
41
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs YUKON GOLD potatoes, 1 onion, 2 eggs, beaten, 1/4 cup matzo meal, and more.
Yes, Potato Latkes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
