These crispy, classic latkes are the best ever (2024)

Table of Contents
Chef notes Ingredients Preparation

Chef notes

These latkes are great as is. But, corn meal is a great substitute for matzoh meal and will also make your latkes gluten-free and nice and crispy.


  • 4 medium Idaho potatoes
  • 6 tablespoons extra virgin olive oil, such as Colavita
  • 3 eggs, beaten
  • 3 tablespoons matzoh meal
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse black pepper
  • Applesauce or sour cream (optional)

Baked No-Sugar Applesauce

  • 6 gala apples, peeled and cored
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup water




Prepare a large bowl filled with cold water.


Peel potatoes, and as you finish each, place in cold water to prevent browning.


Heat oil in a large skillet over medium heat.


Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.


Add eggs, matzoh meal, salt and pepper and mix well.


Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.


Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.


Blot excess oil with paper towels.


Serve warm with applesauce or sour cream, if desired.

For the applesauce:


Preheat oven to 325 degree F.


Grate apple on medium side of box grater. Mix with cinnamon and nutmeg.


Place with water in a 9 x 13 baking pan.


Bake at 325 degree F for 20 minute stirring halfway. Serve warm cold or at room temperature.

These crispy, classic latkes are the best ever (2024)
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