Best Potato Latkes...and end of Holidays
Food and Thrift
Food and Thrift
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  • 10 or
  • 12 inch
  • 4-5 medium Russet (baking) potatoes, or your favorite
  • 1/2 cup all purpose flour
  • 1/2 cup Matzo Meal
  • 1/2 teaspoon baking powder
  • salt and pepper to taste
  • 2 eggs lightly beaten
  • 1 medium onion chopped
  • vegetable, or canola oil, for frying
  • 1 Tbsp. white vinegar
  • In a large bowl add water, and add the peeled potatoes and vinegar.
  • (you can use double batch by doubling the potatoes, 8 to 10, but it's less work with half the amount)
  • Cut the potatoes in half lenghtwise and in a food processor feed them right into the water, just like it's show in the photo.
  • Note: The starchier the water gets, but not dark, the crispier and lighter the latkes will be.



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