Our Favorite Latkes

Name: Our Favorite Latkes
Total time: 1 h 13 min
Yield: 8 servings
Ingredients: 4 pounds unpeeled russet potatoes (about 5 large potatoes); 1 pound yellow onions (about 2 medium onions); ¼ cup matzo meal; 2 teaspoons kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 2 whole large eggs, lightly beaten; 1 cup (or more) vegetable oil; ¼ cup (or more) schmaltz (rendered chicken fat; optional); 1 cup Apple sauce, for serving; 1 cup Sour cream, for serving; 1 piece Food processor with grating blade or box grater; 2 pieces large wire cooling racks; 2 pieces large rimmed baking sheets

Classic crispy potato pancakes made with grated russet potatoes and onions, seasoned with matzo meal and fried until golden brown. These traditional Jewish latkes are perfect served hot with applesauce or sour cream.

8 servings

1 hr 13 min

Published October 4, 2025

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Ingredients

•4 pounds unpeeled russet potatoes (about 5 large potatoes)
•1 pound yellow onions (about 2 medium onions)
•¼ cup matzo meal
•2 teaspoons kosher salt, plus more to taste
•½ teaspoon freshly ground black pepper
•2 whole large eggs, lightly beaten
•1 cup (or more) vegetable oil
•¼ cup (or more) schmaltz (rendered chicken fat; optional)
•1 cup Apple sauce, for serving
•1 cup Sour cream, for serving
•1 piece Food processor with grating blade or box grater
•2 pieces large wire cooling racks
•2 pieces large rimmed baking sheets

Cooking Instructions

1.
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.
5 min
2.
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.
20 min
3.
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.
5 min
4.
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.
8 min
5.
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.
30 min
6.
Keep latkes warm in oven and serve hot with applesauce or sour cream.
5 min

Ingredients

•4 pounds unpeeled russet potatoes (about 5 large potatoes)

•1 pound yellow onions (about 2 medium onions)

•¼ cup matzo meal

•2 teaspoons kosher salt, plus more to taste

•½ teaspoon freshly ground black pepper

•2 whole large eggs, lightly beaten

•1 cup (or more) vegetable oil

•¼ cup (or more) schmaltz (rendered chicken fat; optional)

•1 cup Apple sauce, for serving

•1 cup Sour cream, for serving

•1 piece Food processor with grating blade or box grater

•2 pieces large wire cooling racks

•2 pieces large rimmed baking sheets

Cooking Instructions

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.

5 min

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.

20 min

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.

5 min

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.

8 min

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.

30 min

Keep latkes warm in oven and serve hot with applesauce or sour cream.

5 min