No Fail Recipes

Best Ever Potato Latkes

Recipe by
30 minutes
Prep: 15 minutes | Cook: 10-15 minutes | Servings: 4-5 people


  • 1 tablespoon lemon juice
  • 2 pound potatoes
  • 1 cup finely chopped onion
  • 2 large eggs, lightly beaten
  • 1/2 cup matzo meal
  • 1 teaspoon salt
  • 1+ cup olive oil
  • Toppings:  applesauce, sour cream, cinnamon sugar


  1. Preheat oven to 250°F.
  2. Fill large bowl with 1-2 gallons cold water and the lemon juice.
  3. Coarsely grate potatoes with the peal on, transferring  to the bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water.  The water keeps the potatoes from turning brown.  Drain the potatoes.
  4. Blend 1/2 of the potatoes in a blender.
  5. Transfer all the potato (grated and blended) to a bowl and stir in egg, matzo meal and salt.
  6. Heat 1/2 cup oil in a 12-inch cast iron skillet over moderately high heat until hot but not smoking. Working in batches spoon 2-3 tablespoons of potato mixture per latke into skillet. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
  7. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
  8. Serve with choice of toppings
·Latkes may be made ahead. Store up to one day in the refrigerator or 3 months in the freezer. Reheat on a rack set over a baking sheet in a 350°F oven, about 5-10 minutes.


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No Fail Recipes