Home Dessert Potato Latkes Recipe With Matzo Meal Recipe

Potato Latkes Recipe With Matzo Meal Recipe

by admin

Our Favorite Latkes Recipe | Epicurious

These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.

Provided by: EasyRecipesCooking.com

Total time: 1 hour 20 minutes

Cook time: 1 hour 20 minutes

Yield: Makes about 4 dozen latkes


4 pounds unpeeled russet potatoes (about 5 large potatoes)
1 pound yellow onions (about 2 medium onions)
1/4 cup matzo meal
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/4–1/2 cup (or more) vegetable oil
1/4 cup (or more) schmaltz (rendered chicken fat; optional)
Apple sauce, for serving
Sour cream, for serving
Food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets


  • Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
  • Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
  • In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
  • In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
  • Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
  • Keep latkes warm in oven and serve hot with applesauce or sour cream.

Basic Potato Latkes Recipe - NYT Cooking

Provided by: EasyRecipesCooking.com

Total time: 25 minutes

Yield: 24 pancakes


2 pounds Idaho potatoes, well scrubbed but unpeeled
1 medium onion
2 eggs
1/4 cup matzo meal or all-purpose flour
Salt and freshly ground black pepper to taste
Vegetable oil for frying


  • Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.
  • Drain potatoes and onions.
  • Mix in eggs, then matzo meal or flour. Season with salt and pepper.
  • Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.
  • Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.
  • Drain pancakes on absorbent paper, and continue frying until all the batter is used. Serve as soon as possible. Pancakes can be reheated in a 400-degree oven for about 10 minutes but will not be as crisp.

Nutrition Facts:

@context http//schema.org, Calories 104, UnsaturatedFatContent 7 grams, CarbohydrateContent 8 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 118 milligrams, SugarContent 1 gram, TransFatContent 0 grams

You may also like

Leave a Comment