Best Ever Potato Latkes- Potato Pancakes Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Peel the Idaho potatoes and place them in a bowl of ice water to prevent oxidation.

Beat 3 eggs in a bowl until lightly beaten.

Heat a large skillet over low heat and add about an inch of canola oil.

Shred the potatoes using a box grater on the side preferred (shoestring or pudding-like consistency).

Add the shredded potatoes to the bowl with the beaten eggs.

Mix in 2 Tbsp of matzah meal, 2 tsp of kosher salt, and black pepper to the potato mixture using your hands.

If the mixture is too watery, add a little more matzah meal to achieve the right consistency.

Use a 1/3 cup measuring cup to scoop out the latke mixture and flatten it slightly before frying.

Ensure the oil is shimmering and feels hot before adding the latkes to the pan.

Fry the latkes for about 3 to 4 minutes on each side until golden brown.

Remove the latkes from the skillet and drain them on a cookie sheet lined with paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens