Fried potato cakes (Latkes)

Fried potato cakes (Latkes)


22 people made this

About this recipe: This recipe for Jewish potato latkes is made by mixing grated onions and potatoes, then forming them into flattened rounds before frying them until crispy. Serve with a dollop of soured cream.

Diana Swenson-Siegel

Serves: 6 

  • 300g potato, cubed
  • 3 maris piper potatoes, peeled and grated
  • 1 onion, grated
  • 2 eggs
  • 3 tablespoons matzo meal
  • 1 teaspoon sea salt
  • 6 tablespoons vegetable oil

Prep:15min  ›  Cook:45min  ›  Extra time:15min cooling  ›  Ready in:1hr15min 

  1. Bring a large saucepan of salted water to the boil. Add cubed potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. In a medium bowl, mix grated potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
  3. Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
  4. In a large frying pan over medium heat, warm enough oil to cover 5mm of the frying pan.
  5. When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.

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