Recipe: Ultimate Latkes

Perfection In Latke Form

Latke Trial 3 ready to serve


  • 2 medium-large russet potatoes, do not peel
  • 1 large cooking onion
  • 1 whole egg and 1 egg white
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1/4 cup unseasoned bread crumbs, matzo meal, or cracker meal
  • 1 tablespoon potato starch
  • Canola or vegetable oil for frying


  • In a food processor, puree 1/2 of 1 potato and 1/2 onion until the texture of thick apple sauce.  
  • Switch blades to the shredder disk.  
  • Shred remaining 1 1/2 potatoes.  
  • Chop remaining onion.  
  • Put everything into a large mixing bowl.  
  • Add egg and egg white, salt, pepper, baking powder, bread crumbs, and potato starch.  
  • Stir well.  
  • As mixture sits, liquid will collect. Just stir liquid back into mixture before scooping for latkes.
  • Heat 1/2 inch oil to 360-375 degrees in a large skillet.  
  • Scoop about 3 tablespoons latke mixture into oil.  
  • Do not press down (can gently flatten just the top a bit).  
  • Let cook until the edges turn a deep golden brown.  
  • Flip and cook on the other side until browned and crisp all around.  
  • Drain on paper towels.
  • Serve immediately with apple sauce and/or sour cream.
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