The Best Latkes (Jewish Potato Pancakes)

matzo meal

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free option while all-purpose flour is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are a cost-effective alternative that still add flavor.

Peel 2.5 pounds of russet potatoes and slice the ends off a small yellow onion and one strand of scallion.

Grate the potatoes using the thick side of a grater into a mixing bowl lined with paper towels.

Squeeze out as much water as possible from the grated potatoes using the paper towels or cheesecloth.

Transfer the squeezed potatoes into a clean bowl, ensuring no paper towel remains.

Grate the onion into the bowl with the potatoes.

Save the liquid that was squeezed out from the potatoes, discarding the water but keeping the starch.

Add the grated potatoes and onion to the bowl with the starch, then add 1 teaspoon each of kosher salt, seasoned salt, and black pepper, along with 2 teaspoons of baking powder and 0.25 teaspoon of ground ginger.

Add 0.25 cup of matzo meal to the mixture.

In a separate bowl, beat 2 large eggs and then add them to the potato mixture along with the scallions and optional pastrami.

Mix everything together using your hands until well combined.

Heat vegetable oil in a large deep skillet to about 365-380 degrees Fahrenheit.

To test if the oil is ready, use a thermometer or drop a small amount of batter into the oil to see if it sizzles.

Scoop 0.25 cup of the latke mixture and flatten it slightly before placing it in the hot oil.

Fry the latkes for about 1.5 to 2 minutes on each side until golden brown and crispy.

Remove the latkes from the oil and place them on a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens