Potato Latkes

Yield 4 people

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  • 2 cups Yukon Gold potatoes peeled, shredded
  • 2 tbsp onion grated
  • 1 tbsp scallions chopped
  • 3 eggs beaten
  • 2 tbsp matzoh meal
  • 1 tsp kosher salt
  • 1/2 cup peanut oil for frying


  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, green onion, eggs, matzo meal and salt together.
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other.
  4. Let drain on paper towels. Serve hot with a dollop of sour cream or caramel apple sauce.