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Potato Latkes with side of sour cream

The Best Potato Latkes Recipe

  • Total Time: 1 hour
  • Yield: 24 latkes 1x


This potato latkes recipe is perfect not only for Hanukkah, but for any day of the year. They are crispy and packed with flavor.


  • 2.5 lbs potatoes (peeled)
  • 1 onion (large)
  • 2 large eggs (beaten)
  • ¾ cup matzo meal
  • 2 tbsp potato starch
  • salt and pepper (to taste)
  • 2 cups oil (for frying)
  • ½ cup chicken fat (schmaltz) (optional)


  1. Wash and peel potatoes and cut them into large chunks. Shred potatoes with a hand grater or food processor with shred attachment.
  2. Place grated potatoes into a large bowl and cover with cold water to prevent browning.
  3. Grate the onion in the same way and set aside.
  4. Drain the potato shreds in a colander and top with onions.
  5. Put the potato and onions into a cheesecloth and squeeze to remove all excess liquid.
  6. In a large bowl, mix together all ingredients (except the oil) until completely combined.
  7. Pour oil in the skillet and heat on medium, until hot (it will usually start to make sounds).
  8. Using a medium sized scoop, take an oversized scoop of the mixture and roll into a ball with your hands. Then, press a bit so that it's a semi-flattened potato patty. Add to oil, 5-6 at a time, with enough space so they aren't touching.
  9. Cook each latke on each side for approx. 3-4 minutes. You'll see the edges turn brown and then flip it and cook again for another 3-4 minutes.
  10. Remove from the skillet and place on a paper towel, on top of a plate.
  11. Continue to make the rest in the same way. Serve warm.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Side Dish
  • Cuisine: Jewish

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