Perfect Every Time Latkes

Name: Perfect Every Time Latkes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Cuisine: Jewish
Ingredients: 4 medium russet potatoes, peeled; 2 eggs, lightly beaten; 1 medium yellow onion, peeled and finely chopped; 2 tbsp. matzo meal; Salt and freshly ground black pepper to taste; 2 cups safflower or canola oil for frying

Recipe GLPR9bf54ec925ac12

Jewish

Appetizer

40 min

291 cal

Servings: 16

Stovetop

SNAP eligible

Crispy pan-fried potato pancakes made from russet potatoes, eggs, and onion, bound with matzo meal. These golden-brown latkes are tender inside and crunchy outside—ideal as a starter or side dish. Traditional Jewish preparation that delivers consistent, delicious results.

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Ingredients

4 medium russet potatoes, peeled

2 eggs, lightly beaten

1 medium yellow onion, peeled and finely chopped

2 tbsp. matzo meal

Salt and freshly ground black pepper to taste

2 cups safflower or canola oil for frying

Directions

Coarsely shred the peeled russet potatoes using a box grater or food processor. Place shredded potatoes in a clean kitchen towel and squeeze firmly over a bowl to remove excess moisture. Transfer the dried potatoes to a large mixing bowl.
Add the finely chopped yellow onion to the bowl with the shredded potatoes. Pour in the lightly beaten eggs and sprinkle the matzo meal over the mixture.
Season the potato mixture generously with salt and freshly ground black pepper. Stir until all ingredients are well combined and evenly distributed.
Heat the safflower or canola oil in a large skillet over medium-high heat until it reaches 350°F (or until a small piece of potato mixture immediately sizzles and floats to the surface).
Working in batches, carefully scoop heaping tablespoons of the potato mixture and gently flatten them into patties about ¼ inch thick. Slide the patties into the hot oil, being careful not to overcrowd the pan.
Fry for 3 to 4 minutes per side, until the latkes are deep golden brown and crispy on both surfaces. Use a slotted spatula to turn them only once.
Transfer cooked latkes to a paper-towel-lined plate to drain excess oil. Keep the first batch warm in a low oven (200°F) while you fry the remaining batches.
Serve latkes warm. They are best enjoyed immediately while still crispy.

Comments

Grocery List Plus Editorial Staff4.25

Latkes are straightforward and cheap—russets and onions are staples at every Charlotte grocer, eggs cost pennies, and safflower oil is common—but matzo meal requires a trip to Harris Teeter's Jewish section or a specialty stop, a real friction point for a weeknight. The stated 40 minutes ignores the grating and squeezing work; budget 55 to 60 minutes total if you're hand-shredding. The recipe yields 16 pieces, which feeds a crowd or provides solid leftovers that reheat decently in a 375°F oven, making it practical for families; the main caveat is that matzo meal hunt and the actual hands-on time before you even hit the pan.