Potato Latkes


  • 4 Medium potatoes

  • 6 Tablespoons Extra Virgin Olive Oil

  • 3 Eggs beaten

  • 2 Tablespoons matzah meal

  • 2 Teaspoons kosher salt

  • 1/2 Teaspoon course black pepper

  • Applesauce or sour cream to serve

  • or Sprinkling of cinnamon and sugar


  1. Prepare large bowl filled with cold water.

  2. Peel potatoes and as you finish each one place in cold water to prevent browning.

  3. Cut potatoes lengthwise into halves or quarters to fit into a food processor feeding tube. Using the fine grater attachement.

  4. Or finely grate with a normal grater.

  5. Add egg, matzah meal, salt and pepper and mix well.

  6. Heat oil in large pan over medium heat.

  7. Drop 6 to 8 spoonsfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the pan without crowding.

  8. Fry 3 to 4 mintures on either side until golden and crisp around the edges. Blot excess oil with paper towels. Serve warm with applesauce, sour cream or cinnamon and sugar.

  9. TIP: Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.