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Potato Latkes

  • 1 pound Yukon Gold potatoes, peeled and grated

  • Salt

  • 1 large onion, finely diced

  • 1 large egg, lightly beaten

  • 1/2 cup matzo meal

  • 1/2 teaspoon pepper

  • Vegetable oil, for frying

  • Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving (optional service ideas)


Squeeze the liquid from the grated potatoes as much as you can.

Combine with all other ingredients.

In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 6-7 minutes.

Drain the latkes on a paper towel-lined baking sheet.

Taste one and sprinkle with salt if needed.


Serve plain, with any of the options on the side.


1. You may use flour instead of matzo meal.

2. Lately, to make my life easier, I do not peel the potatoes. I use the potatoes with the thinnest skin I can get, wash them well and grate.

There are as many versions of how to prepare latkes as Jewish steitles in Poland in the 20th century. This is my family's version.

There is also an ongoing debate whether they should be served/ eaten with sweet or savory options on the side.  For me - plain is the best.

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