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Easy Potato Latkes Recipe

Latkes are a jewish potato pancake. In this recipe, a mix of grated and shredded potatoes gives these latkes a crunchy crust with a softer center. To avoid getting soggy latkes, be sure the oil is hot enough and do not crowd the pan.

Prep: 15 minutes | Cook: 20 minutes | Yield: 10


  • 6 cups frozen shredded potatoes, grate or finely chop 3 of the cups of potatoes
  • 3 tablespoons grated onion
  • 3 eggs at room temperature, beaten
  • 3 tablespoons matzo meal or all-purpose flour
  • 1 teaspoons salt
  • 1 tablespoon parsley, chopped
  • canola or peanut oil for frying
  • Parsley for garnish


  1. Thaw the potatoes and grate or finely chop 3 cups of the potatoes. Use a paper towel or cheesecloth to remove as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, matzo meal or flour, salt and parsley together.
  3. In a large heavy-bottomed skillet over medium-high heat, add 1/4 inch of oil and heat until hot. Place large spoonfuls of the potato mixture into the hot oil. To avoid getting soggy latkes, do not crowd the pan. Flatten with a spatula to form 1/4 to 1/2 inch thick patties. Fry until crisp and brown, then turn and fry the other side. Let drain on paper towels. Serve with sour cream and/or applesauce.

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