By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
377 cal · 45 min
Classic Potato Pancakes (Latkes)
Recipe GLPR37fe575786ba06
Traditional Jewish potato pancakes made with shredded potatoes, onions, eggs, and matzo meal, pan-fried until golden and crispy. Serve hot with applesauce or sour cream for a delicious breakfast or side dish.
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Ingredients
5 large Russet potatoes, peeled
2 1/2 large white onions
2 large eggs, lightly beaten
1/2 cup matzo meal
1/2 teaspoon salt
1/2 cup vegetable oil for frying
Directions
Finely shred the peeled potatoes and onions using a box grater or food processor, working in batches if needed.
Place the shredded potato and onion mixture in a clean kitchen towel and squeeze firmly over a bowl to remove as much liquid as possible.
Transfer the squeezed mixture to a large mixing bowl and immediately add the lightly beaten eggs, matzo meal, and salt, stirring until all ingredients are evenly combined.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Working with about 2 tablespoons of batter at a time, drop spoonfuls into the hot oil and gently flatten each one with the back of a spatula to form a thin pancake about 3 inches across.
Fry for 3 to 4 minutes on the first side until the edges turn golden brown, then carefully flip and fry the other side for another 2 to 3 minutes until crispy and golden throughout.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep warm while finishing remaining batches.
Serve the pancakes hot with applesauce, sour cream, or your preferred topping.
Comments
Potato pancakes hit all the availability marks for Charlotte: potatoes, onions, eggs, and vegetable oil stock everywhere, and matzo meal shows up at Harris Teeter, Food Lion, Kroger, and Walmart year-round. The 45-minute timer is honest if you're grating by hand, though a food processor cuts that closer to 25 minutes active time. Cost per serving lands around $0.60–$0.80 depending on oil absorption, which is cheap and scalable. The real caveat is that these are a same-night dish—they soften significantly on standing or reheating, so leftovers work only if you eat them within an hour or two, which limits their weeknight utility for families with staggered schedules.
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