Crispy Latkes, Perfect, Simple

Prep Time: 20 minutes
Cook Time: 30 minutes
Yiele: Serving 16 latkes


  • 5 cups of shredded peeled russet potatoes, or about 3 large ones
  • ½ peeled shredded yellow onion
  • 1 ½ teaspoons of baking powder
  • 3 eggs
  • 1 cup of matzo meal
  • Kosher salt and fresh cracked pepper to taste
  • Grape seed oil for frying
  • 2 tablespoons of schmaltz for frying
  • Optional toppings: applesauce, sour cream, chopped chives, fresh dill



  • Add the potatoes to a large bowl and rinse well under cold water. Transfer the shredded potatoes onto a large piece of cheesecloth and squeeze as much liquid out as possible.
  • Add the potatoes back to the bowl and by using utensils, mix them with the onions, baking powder, eggs, matzo meal, salt and pepper until combined.
  • Make 16 individual patties and place them on a sheet tray lined with parchment paper.
  • Next, add the oil and schmaltz to a medium size frying pan over medium heat and cook the latkes until they are golden brown on each side and cooked throughout, about 4-5 minutes per side.
  • Drain the latkes and then serve them hot with optional garnishes.