• 4 large potatoes, peeled (Yukon Gold, or in Israel I use the red potatoes)
  • 1 large onion, peeled 
  • 2 eggs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • oil for frying
  • (carrot for keeping your oil burning)


  • In a large bowl combine eggs, salt, and pepper 
  • In a food processor, fitted with the “kugel” blade (e blade) add onion and potatoes. (see tip)
  • Use your hands to scoop out potato mixture into a kitchen towel and over a bowl wring out to towel to squeeze out as much “juice” as possible. 
  • Add “dryer” potato mixture to the egg bowl.
  • Repeat until all the potatoes and onion have been added. 
  • After 3/4 of the potatoes are grated with the “e” blade, I like to switch blades to the fine shredding blade. 
  • (Trust me here. The combo of the grated and shredded potatoes yields the fluffiest AND crispiest latkes!)
  • Pour all of the squeezed out juice into your sink. The white residue that is ;eft in the bottom of the bowl is potato starch. 
  • Add accumulated starch and mix until fully incorporated.
  • Heat a large pan over medium high heat.
  • Add enough oil till it is one inch high in the pan. 
  • (If using, add carrot to your oil now)
  • When oil is hot, use a ladle to drop in large scoops of potato mixture making sure not to over crowd the pan. 
  • This may take a few batches but the more room each latke has to fry, the crispier the result will be!
  • Allow to fry for 2 minutes on the first side, then flip and fry one more minute. 
  • Remove to a cooling rack to drain. 
  • Repeat with remaining batter.
  • Serve hot and enjoy!!!

For Scallion Latkes:

  • Add 1 cup of chopped scallions to latke batter before frying.


*If you follow these steps, there is no need to add flour or matzah meal to your latkes. The batter will be dry enough and any natural starch you added will assist in crispiness and holding the last together. 

**Why not just add potato starch?

2 reasons:

a) The only time of year I buy potato starch is Pesach. There is no way I’m adding that to my pantry when we have naturally occurring starch to use!

b) Using the starch the potatoes give off yields the perfect amount of starch. If I write a recipe using 4 potatoes, every one of us will have slightly different size potatoes. So saying to add 1 tbsp of starch yield a slightly different result for everyone. If you use the natural starches that your potatoes gave off, you will always have used the right amount!

*** Instead of using my hands to squeeze out the potatoes, I like to use a kitchen towel. I wring the towel out with my hands to push all the liquid out of the potato. I then transfer my grated potato and onions to a bowl to mix with all the other ingredients and then return the completed latke mixture to the strainer so that any more liquid that accumulates can just drip right through to a bowl. This will keep the last latke you fry just as crispy as the first one!