Potato Latkes




  • 2 1/2 pounds baking potatoes, peeled and quartered
  • 2 large onions, quartered (about 1 1/2 cups grated)
  • 3 large eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1 1/4 cups corn oil
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups matzo meal
  • Sharon’s Applesauce, for garnish
  • Sour cream, for garnish


  1. In a food processor, finely grate potatoes (don’t liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl. Finely grate onions, and mix 1 1/2 cups into potatoes.

  2. Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.

  3. Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes. Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and/or sour cream.

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