Mom’s Famous Latkes

5 from 5 votes

Crispy potato latkes made simply with potatoes and a touch of zucchini. These latkes are crispy, golden brown and perfectly tender.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish

Cuisine: Jewish

Keyword: crispy potato latkes, potato zucchini latkes

Servings: latkes

Calories: 125kcal

Cost: $10

Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don't have one, a box grater with large holes works great.
Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
Heat a wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
Fry the latkes on first side for 3-4 minutes and then flip over and fry the other side for another 3 minutes, until golden brown on both sides.
Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Latke mixture yields about 10-12 latkes, depending on the size.

When frying, look for the crispy edges, then flip over.

Cooked latkes can be made ahead and re-heated in the oven until warmed through.