Michelle G.’s Mom’s Latkes

“Every Hanukkah, my mom would visit my elementary school classroom – electric skillet and bottle of vegetable oil under her arm – to cook potato pancakes for my classmates. With the sizzle of golden latkes frying, being the only Jewish kid in school was never cooler.”

Yield: 6 | Total Prep Time: 15 minutes | Total Cook Time: 20 minutes


4 medium russet potatoes, cut into quarters

2 medium onions, peeled and cut in quarters

2 eggs, beaten

2 Tbsp Matzo meal + more as needed

Salt & pepper to taste

Vegetable oil for frying

Apple sauce & sour cream for serving


1. Grate potatoes and onions in a food a processor

2. Empty potatoes & onions into a large bowl and use your hands to squeeze out the excess moisture. The mixture should be moist but not dripping.

3. Mix in the eggs, matzo meal, 1 tsp salt and ½ tsp Black pepper. If the mixture is too wet to form a patty, add more Matzo meal.

4. Heat oil in a skillet over medium heat. Scoop the mixture (about 1/3 cup at a time) into the oil and flatten with a spatula. Fry on each side until golden brown and crisp.

5. Drain fried lakes on paper towels.

6. Sprinkle with salt & pepper to taste. Serve immediately with applesauce and sour cream to top them off.