Food by VICE

Easy Latkes

These classic latkes get a little extra oomph from the addition of schmaltz.

by Matty Matheson
Apr 24 2018, 1:00pm

Photo by Heami Lee

Makes 9
Prep: 10 minutes
Total: 35 minutes


for the latkes:

3 Russet potatoes, peeled and grated (about 2 pounds|950 grams)
1/4 cup matzoh meal|30 grams
2 tablespoons schmaltz
1 teaspoon baking soda
1 large egg, lightly beaten
1 Spanish onion, grated
kosher salt, to taste
2 cups canola oil, for frying

to serve:
sour cream


1. Place the grated potato in a cheese cloth and ring out as much liquid as possible.

2. Transfer the potato to a bowl with the matzoh meal, schmaltz, baking soda, egg, and onion. Season with salt and mix thoroughly.

3. Heat the canola oil in a large skillet over medium. Working in batches, place about 1/2 cup of potato mixture in your hand and form a thick pancake. Fry, flipping once, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt. Serve with applesauce and sour cream.