Classic Potato Latkes

READY IN: 25minsYIELD: 14 latkes


  • 2russet potatoes, peeled and cut lengthwise
  • 12 red onion, peeled and cut into pieces
  • 2eggs, lightly beaten
  • 34 cupmatzo meal
  • 2tablespoonsunbleached all-purpose flour
  • 1teaspoonkosher salt
  • 12 teaspoonblack pepper (or to taste)
  • 1tablespoonparsley, chopped
  • 1 12 cupscanola oil (or more for frying)
  • 12 cupduck fat (or more for frying)

    Serving Size: 1 (1119) g

    Servings Per Recipe:1

    Calories: 333.4

    Calories from Fat 283 g 85 %

    Total Fat 31.5 g 48 %

    Saturated Fat 4.4 g 22 %

    Cholesterol 33.9 mg 11 %

    Sodium 179.4 mg 7 %

    Total Carbohydrate11.5 g 3 %

    Dietary Fiber 0.9 g 3 %

    Sugars 0.5 g 1 %

    Protein 2.2 g 4 %


  • Using a box grater or a food processor with the shredding disk, grate potatoes and onion alternatively. Transfer mixture onto a thin, clean dish towel; gather the corners and holding it over a large bowl, squeeze out as much liquid as possible.
  • Don’t discard the liquid yet and let it sit for 2 minutes to let the starch settle to the bottom. A couple minutes later, discard the liquid but keep the starch deposit.
  • Put the potato mixture in the bowl. To this add beaten eggs, matzo meal, flour, salt, freshly ground black pepper and parsley; stir until well combined and set aside.
  • In a large cast iron pan over medium-high, heat oil and duck fat until it reaches 350ºF. Meanwhile, using a ¼ cup measuring cup, portion the potato mixture and flatten them down to about ½-inch thick.
  • When oil reaches the right temperature, gently place the latkes making sure not to overcrowd the pan. Fry them until golden brown, about 3 minutes per side flipping them carefully. When cooked, transfer them to a wire rack sitting on a baking sheet lined with paper towel. If making a large batch, keep latkes in the oven at 170ºF. Serve with apple sauce and crème fraiche.
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