Passover Latkes


  • Medium potatoes (5)

  • Large onion

  • Eggs (3)

  • Corn starch (1/2 cup)

  • Salt (1/2 tsp)


  • Grate onion with a large-hole grater.

  • Put onion in a large ixing bowl.

  • Peel potatoes.

  • Grate potatoes with a large-hole grater.

  • Plate potatoes in cheese cloth.

  • Squeeze out liquid from cheese cloth.

  • Put potatoes in the bowl.

  • Add the eggs.

  • Add salt.

  • Add corn starch.

  • Mix all ingredients together.

  • Heat 1/4 inch of Canola oil in a large skillet.

  • Use your hands to form the mixture into the patties of the desired size.

  • Carefully lay the patties into the hot oil without overcrowding the pan.

  • Once the edges start to brown, turn the patties over with a spatula to cook both sides until golden brown.

  • Take the patties out of the skillet and lay them on a sheet pan screen to let the residual oil drip out.

  • Serve the potato latkes as hot as possible.

Latkes can be individually frozen and reheated in an oven preheated to 350 degrees for 2 to 3 minutes.