Crispy Potato Latkes

yield: 12 SERVINGS

prep time: 30 MINUTES

cook time: 20 MINUTES

total time: 50 MINUTES

Bundles of grated potatoes and onion that are crisp on the outside and tender on the inside.


  • 1 1/2 pounds Yukon Gold potatoes (about 6 medium sized), shredded
  • 1 small onion, shredded
  • 1 egg
  • 3 tablespoons matzo meal
  • 1 teaspoon Kosher salt
  • 1/2 cup peanut oil (or desired oil for frying)
  • sour cream and apple sauce, for serving



Drape a mixing bowl with cotton cheesecloth. Shred or grate the potatoes and onions into the cloth. Squeeze out the moisture very tightly by twisting tightly in a ball. Discard the water.


To your onions and potatoes, add an egg, matzo meal, and salt. Mix well.


Add enough oil to a large cast iron skillet to cover the bottom. Heat it up to medium. Use a 1/4 cup measuring cup to scoop potato mixture. Flatten the latke and place it in the skillet. Fry for about 2-3 minutes until browned and cooked.


Place the cooked latkes on a paper towel or on a drying rack stacked on top of a sheet pan to dry. This recipe made 12 latkes for me. If you made them smaller 1/8 of a cup size, you could get around 24. 


Serve warm with sour cream and applesauce on the side. Enjoy!

Additional Notes

Adapted from

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