Tested till perfect Classic Potato Latkes
Classic Potato Latkes
Photography by Joe Kim/TC Media

Classic Potato Latkes

Crispy, lacy potato latkes are a staple at many holiday tables. Depending on your tradition, use matzo meal or all-purpose flour, and kosher salt or table salt.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Recipe4 out of 5 based on 20 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 45 minutes
  • Portion size 10 to 12


  • 2-3/4 lb 2-3/4lbbaking potatobaking potatoes, (about 5)
  • 1 1oniononions
  • 1 1eggeggs
  • 1/3 cup 1/3cupmatzo meal or all-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • vegetable oil, for frying
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Peel potatoes. Peel and quarter onion, leaving root end intact. Alternating potatoes and onion, coarsely grate into large colander; squeeze or press out as much liquid as possible. Transfer to large bowl; stir in egg, matzo meal, salt and pepper.

In large skillet, heat enough oil to come about 1/2 inch (1 cm) up side of pan over medium heat. For each latke, spoon 1/4 cup of the potato mixture into oil, pressing lightly with fork to flatten and leaving about 1 inch (2.5 cm) between latkes.

Cook, turning once, until golden brown and edges are crisp, 5 to 6 minutes. Drain on paper towel–lined baking sheet. (Make-ahead: Transfer to rack and cover with paper towel; let cool. Set aside for up to 2 hours. Remove paper; place rack on baking sheet. Bake in 350?F/180?C oven until heated though, 10 minutes.)

Nutritional Information Per each of 12 servings: about

cal 183 pro 3g total fat 11g sat. fat 1g
carb 19g dietary fibre 2g sugar 1g chol 15mg
sodium 106mg potassium 487mg

% RDI:

calcium 1 iron 6 vit A 1 vit C 22
folate 7
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