There are so many variations of potato latkes–zucchini, carrot, beet, sweet potato, celery root–just to name a few. But my favorite latkes are the classic potato latkes.  I call my recipe the 1-2-3-4 latke recipe. The numbers make it easy to remember the amounts of each ingredient. These are the BEST EVER LATKES–crisp on the outside, soft and fluffy on the inside. Enjoy and Happy Hanukkah!


  • 4 medium Yukon Gold potatoes, peeled and cut into chunks
  • 1 small onion, grated
  • 2 eggs, beaten
  • 3 tablespoons matzah meal
  • canola oil

Place potato chunks into a food processor and process until they are finely grated. Or, you can grate them on the small hole of a grater.

Place the grated potatoes into a sieve and allow most of the liquid to drain off, then place into a large mixing bowl. Add the onion, eggs, and matzah meal and mix well.

Pour enough canola oil to coat the bottom of a large heavy gauge skillet by about ¼ inch.  Heat the oil.  Test the oil by dropping some matzah meal onto it.  If the matzah meal sizzles, the oil is hot enough for the latkes.  Place about 1 heaping tablespoon of the latkes mixture into the hot oil.  When the bottom is golden brown, flip the latke and continue frying until both sides are golden brown.

Drain on paper towels.  Serve with applesauce.