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.