Grandma's Potato Latkes

10 servings


10 minutes

active time

25 minutes

total time


2 1/2 lbs. russet potatoes (shredded (about 5 large potatoes))

1 large yellow onion (shredded)

3 large eggs (whisked)

1/4 cup matzo meal (plus as much as 1/4 cup more, as needed to soak up moisture)

3/4 cup avocado oil

1 tsp kosher salt


Prepare two large baking sheets, one with a couple layers paper towels or brown bag material and the other with a wire rack.

Heat a large skillet over medium heat with 1/4 inch oil.

Whisk eggs in a large bowl.

Peel onion and cut into quarters. Use a food processor fitted with the shredding disc to grate the onion. Transfer to the bowl with eggs and mix well.

It is not necessary to peel the potatoes, but wash them well and cut out any bruises. Cut into quarters lengthwise and shred. Mix into the egg/onion mixture, then add the matzo meal.

Drop 1/4 cup latke mixture into the pan with the hot oil. Press down with a spatula to flatten. Continue to scoop latkes into pan until it's full. Wait for underneath edges to crisp up and then carefully flip to the other side.

When second side is golden brown, transfer the latke to the tray with the paper towels. Fill the spot with another 1/4 cup potato mixture, and continue this way until all the latkes are cooked.

Once the excess oil is soaked up with the paper towel, transfer the hot latke to the baking tray fitted with the wire rack. Then, sprinkle with salt.

Serve warm. You can keep latkes warm by putting baking tray in a 200 degree oven.

Store latkes in an airtight container in the fridge for up to a week. Lay them in a single layer with parchment paper between layers. Latkes will stay good in the freezer for up to 6 months in freezer safe containers.


Serving Size



275 kcal

Total Fat

18 g

Saturated Fat

2 g

Unsaturated Fat

15 g

Trans Fat

0.01 g


56 mg


260 mg

Total Carbohydrate

25 g

Dietary Fiber

2 g

Total Sugars

1 g


5 g

10 servings


10 minutes

active time

25 minutes

total time
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