classic potato latkes

From Cippi Harte, Director at DOROT Westchester 


– 6 Idaho potatoes, medium size
– 2 medium onions
– 3 large eggs
– 4 Tbsp vegetable oil

– 1/2 cup matzah meal or bread crumbs
– 1 tspn salt
– 1/4 tspn pepper


Peel and grate the potatoes. Chop the onions and mix together with potatoes, eggs, matzah meal, salt and pepper. If it seems “wet” add some additional
matzah meal but not too much.

Heat oil in a large frying pan on medium flame. When hot, drop spoonfuls of the batter in the oil, fry for a few minutes, until the edges are brown. Turn to finish frying.

Place on a paper towel to absorb the oil and enjoy with either applesauce, sour cream or Greek yogurt.

For accompanying apple sauce:

Peel, core and chop (or grate) 4 to 6 apples. Place in a pot with about 1/4 cup of water and cook until soft. Cool and enjoy!
If you like it sweeter, add some sugar and/or cinnamon. I like it with just the apples and a bit of water.

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