Serves 6
45 min
Grandma Becky's Potato Latkes
Recipe GLPRce24792db183b6
Crispy golden potato pancakes made with grated potatoes, onions, eggs, and matzo meal. A traditional Jewish favorite that's pan-fried until the edges are perfectly crunchy and the inside stays tender. Serve warm as a satisfying main course or side dish.
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Ingredients
7 medium potatoes, peeled and coarsely grated
1 medium onion, finely minced
2 large eggs
1/2 cup all-purpose flour
1/2 cup matzo meal
1 teaspoon salt
Oil for frying (vegetable or canola oil)
Directions
Peel the potatoes and grate them coarsely into a large bowl. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is crucial for crispy latkes.
Add the minced onion to the wrung-out potatoes and toss gently to combine.
In a small bowl, beat the eggs together with a fork until well combined.
Pour the beaten eggs over the potato mixture. Sprinkle the flour, matzo meal, and salt over the mixture.
Gently fold all the ingredients together until evenly combined. The mixture should hold together when pressed.
Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering and hot.
Working in batches, carefully drop heaping tablespoons of the mixture into the hot oil, flattening each one gently with the back of the spoon to form thin pancakes about 1/4 inch thick.
Fry for 3 to 4 minutes per side until golden brown and crispy. The potato mixture must reach an internal temperature of 160F to ensure the eggs are safely cooked through.
Transfer the finished latkes to a plate lined with paper towels to drain excess oil. Keep them warm in a low oven while you finish cooking the remaining batches.
Serve the latkes warm and crispy. They are best enjoyed fresh from the pan.
