Potato Latkes

Potato Latkes

For larger goups, increase all quantities proportionately. For 20 people, for example, use 13 pounds of potatoes, 4 onions, 8 eggs, and 4X the other ingredients. It takes about two hours to fry enough latkes for 20 people.


  • Food processor
  • 8 quart mixing bowl
  • Plate, smaller in diameter than mixing bowl
  • Cast iron frying pan(s)
  • Cookie rack
  • Jelly roll pan


  • 6 large russett potatoes (approx. 3 1/3 pounds; assume 2/3 pounds per person)
  • 1 medium onion
  • 2 large eggs
  • 1 1/2 tsp coarse kosher salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup matzoh meal
  • Neutral oil such as canola or safflower seed


Prepare onions

  • Grate onions in food processor, using disc with larger holes.
  • Place grated onion in large mixing bowl and set aside.

Prepare potatoes

  • Peel potatoes, cut them into large chunks, and place the chunks in cold water. (The water helps prevent browning.)
  • Grate potatoes in food processor, using disc with larger holes.
  • Add grated potatoes in large mixing bowl with grated onions.

Remove excess liquid

  • Once all potatoes have been grated, place plate in mixing bowl.
  • Press down hard on plate to squeeze out excess liquid.
  • As liquid accumulates on plate, remove plate from bowl and drain liquid from plate.
  • Return plate to bowl, press down hard to squeeze out excess liquid, and drain.
  • Repeat process until (1) further pressing yields very little extra liquid or (2) you get tired of doing this.

Combine remaining ingredients with potato/onion mix

  • Crack eggs into separate bowl and beat together lightly with fork or whisk.
  • Add eggs, salt, pepper, and matzoh meal to potato/onion mixture.
  • Combine, with spoon or by hand, until well mixed.

Fry latkes

  • Heat 1/4 inch of oil in frying pan(s) until very hot (almost but not quite smoking).
  • For each latke, gently place one spoonful of mix (approx. 1/4 cup) into frying pan. If the mixture is in a mound, press lightly on it with the spoon to flatten it out slightly. Cook no more than three latkes at a time in a single medium-sized cast iron pan.
  • When latkes turn golden brown around the edges, gently turn latkes over (using two spoons, one on the top and the other on the bottom of the latke, makes this easier).
  • Once latkes have turned golden brown on the bottom, remove from frying pan.
  • Latkes can be kept in a warn oven (250 degrees) until serving time. Place a cookie rack on a jelly roll pan, place those in the oven, and put the latkes on the cookie rack as they finish cooking.