Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. Jamie’s grandfather shared this recipe with her when she told him that she thought his were the crunchiest, lightest and most perfect potato latkes I’ve ever eaten.



Yield: 8 Servings


  • 4 medium Idaho potatoes
  • 6 tablespoon canola oil or olive oil
  • 3 eggs, beaten
  • 2 tablespoon matzoh meal
  • 2 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • Applesauce or sour cream:(optional)


  1. Prepare a large bowl filled with cold water.
  2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
  3. Heat oil in a large skillet over medium heat.
  4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
  5. Add eggs, matzoh meal, salt and pepper and mix well.
  6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
  7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
  8. Blot excess oil with paper towels.
  9. Serve warm with applesauce or sour cream, if desired.
  10. TIPS
  11. Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.