Apr 24, 2010


I can't believe I've lived 33 years without making these babies.  Can we say easy?  Can we say delicious?

What I love the most is they are a great way to get your potato fix without planning ahead (roasting or baking take about an hour, and microwave is NOT an option).  You can start with a totally raw tater, peel it, whizz it up in a food processor with some onion, drain, mix with an egg, bread crumbs (or matzoh meal or panko or crushed Ritz or crushed Cheez Its or...) and fry 'em up!

I used a healthy amount of grapeseed oil for these babies, but when I cooked them the next day for my client, I just used some canola spray and they turned out great (maybe just a bit less crunchy?).

I'm so inspired now.  I'm thinking about sweet potato pancakes, cheesy potato pancakes, corned beef hash potato pancakes, bacon and potato pancakes....nom nom.

I rounded out the latkes with some grilled Portuguese sausage, mustard, steamed broccoli and cauliflower, and cinnamon applesauce.


5 large russet potatoes, peeled
1 medium onion
4 eggs, beaten
1/2 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola oil, for frying

Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.

Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more.

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