Potato Latkes for Passover

By Barbara Rolek

Updated 03/28/18

Potato latkes with applesauce and sour cream
James Baigrie/Photolibrary/Getty Images
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
182 Calories
6g Fat
24g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 182
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 151mg 50%
Sodium 349mg 15%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Protein 8g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato latke recipe is suitable for Passover because it is made with matzoh meal, not flour, and it comes together quickly because it's made in a food processor. Serve with applesauce and sour cream.

Ingredients

  • 6 medium potatoes (peeled and cut into chunks)
  • 2 medium onions (peeled and quartered)
  • 2 tablespoons matzoh meal (or more as necessary)
  • 2 large eggs
  • Salt to taste
  • Black pepper to taste
  • Garnish: applesauce
  • Garnish: sour cream

Steps to Make It

  1. Using the grating disk of a food processor, shred the potatoes. Temporarily transfer grated potatoes to another bowl.

  2. Replace the grating disk with the metal blade and return the potatoes to the processor bowl along with onions, matzoh, eggs, and salt and pepper. Process until well combined. Add more matzoh meal if the mixture is too runny.

  3. Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking. Fry over medium heat 5 to 8 minutes per side. Drain on paper towels.

  4. Serve hot with applesauce and sour cream.