Best latkes ever


  • 60g butter
  • 100 g of spring onions
  • 1 medium sized onion
  • 1 kg of potatoes (charlotte type)
  • 2 eggs
  • 50 g of matza meal or matzo meal
  • 1 pinch of baking powder
  • vegetable oil

  • Salt and pepper from the mill


  1. Melt the butter for 1 minute in the microwave. Rinse the spring onions and slice them. Peel and grate the onion and potatoes with a coarse grater. Beat the eggs in a bowl.

  2. Pour the grated potatoes and onion into a colander placed over a salad bowl.

  3. Mix, then squeeze. Leave to drain for 2 to 3 minutes. Remove the clear part of the liquid thus collected and keep the more opaque part containing the potato starch in the salad bowl.

  4. Add to this last part the grated potatoes and onion, beaten eggs, chopped spring onions, matza flour, melted butter and baking powder. Mix well.

  5. Heat the oil (a layer 0.5 cm thick) until simmering in a pan.

  6. Place small piles of latke dough weighing 50 g each, spacing them 5 cm apart, then flatten them with a spatula. Leave to fry over medium heat on each side for 5 to 7 minutes until golden brown.

  7. Arrange the latkes on a plate covered with absorbent paper and repeat the operation. Add oil if necessary.

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