Best Potato Latke Recipe EVER! As Seen on the Today Show

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Nothing like the way our bubbies made latkes in the old country! 

These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I've ever eaten.

5 Things You Never Knew About Potato Latkes

best ever latkes
  • Duration
  • Cook Time
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  • 8Servings



  1. Prepare a large bowl filled with cold water.
  2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
  3. Heat oil in a large skillet over medium heat.
  4. 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.
  5. Add eggs, matzoh meal, salt and pepper and mix well.
  6. 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.
  7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
  8. Blot excess oil with paper towels.
  9. Serve warm with applesauce or sour cream, if desired.


Cornmeal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

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