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Potato Latkes II

Potato Latkes II

Diana Swenson-Siegel

These latkes are so light and fluffy that they melt in your mouth. These are great served with applesauce and sour cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. In a medium bowl, mix shredded Yukon Gold 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 skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
  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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Reviews

mackykam
140
12/20/2006

These are not latkes. They are called chremslech. The difference is simple: latkes are always made with raw potatoes, chremslach with boiled potatoes. All that aside, the chremslech are better yet if you brown the onions prior to adding to mashed mixture. Use lots of ground pepper as a seasoning. You can also add a crushed garlic clove to the oil and remove it before it browns too much.

HAMOT
34
12/31/2004

I have just tried this recipe for latkes, it is wonderful. The only difference for me is to shred the potatoes and not cook them first. I also add a couple of cloves of garlic to the mix.

KAISHNJ
24
12/26/2003

We LOVED this recipe. It was delicious. The latkes were fluffy, tasty and easy to make. This has become a Hanukkah staple in our house.