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.



Servings 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


  • Prepare a large bowl filled with cold water.
  • Peel potatoes, and as you finish each, place in cold water to prevent browning.
  • Heat oil in a large skillet over medium heat.
  • 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.
  • Add eggs, matzoh meal, salt and pepper and mix well.
  • 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.
  • Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
  • Blot excess oil with paper towels.
  • Serve warm with applesauce or sour cream, if desired.
  • TIPS
  • Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.