If you are searching for a traditional latke recipe that feeds a large crowd, look no further. This recipe makes sixty latkes!
Latkes can be served with sides of sour cream and applesauce.
Perfect Potato Latkes
Servings
60 Servings
Ingredients
- One 32-ounce bottle of safflower or canola oil
- 10 pounds potatoes
- 2 onions
- 6 eggs
- 1 tablespoon kosher salt
- ½ cup flour or matzo meal
Instructions
- Heat two large frying pans over medium heat. Add canola or safflower oil to a depth of ¼-inch. Decrease heat to low, and allow oil to warm as you prepare batter.
- Wash and scrub potatoes if you want to keep the skins on, or peel. Grate potatoes using a food processor or hand grater, and transfer to large bowl.
- Grate onions and mix with potatoes in the bowl.
- In a separate bowl lightly beat the eggs and salt. Add to potatoes and mix thoroughly. Mix in flour or matzo meal.
- Turn the heat back to medium. The oil is ready when a bit of potato dropped in sizzles.
- Use a ⅓-cup measuring cup to scoop up batter. Drop scoops into hot oil and flatten with the back of a spatula.
- Cook latkes until golden brown on one side, about 4 to 5 minutes, then flip and cook second side until golden, another 3 to 4 minutes. Transfer latkes to a plate lined with paper towels to absorb excess oil.
- Serve immediately, or keep warm in an oven at 200°F until ready to serve.
- Serve latkes with bowls of sour cream and applesauce.
These latkes are fabulous, especially when served with applesauce. I adjusted the recipe to use 8 potatoes, and we used them as an afternoon appetizer while we waited for dinner and the sufganiyot! MMM! Also, I used matzoh meal.
Made a quarter of the batch. It was such an easy recipe to follow, my husband actually was the one who made them!!
Excellent recipe; crispy, crunchy good!!!MMMMMM I used some corn starch mixed with the flour.
Made it was hard doing the math to make a smaller batch. But I managed and came out good. The only change I made was I used flour and NOT flower (lol)
made them, flour not necessary, eliminated it in second batch and its better
The recipe is for an “army” – which we are not at this time.
I cut the recipe in 6 and still got plenty of latkes.
They were great – my husband loved them as well!
Made this with the matzo meal and cut the recipe down to 10 latkes and it worked. I like to serve mine with a touch of maple syrup.