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Mom’s Famous Latkes

Author: Samantha Ferraro


  • 5 russet potatoes peeled and halved (to fit in food processor)
  • 2 green or yellow zucchini
  • 1 large onion peeled and halved or quartered (a sweet white onion)
  • 4 eggs
  • 1/2 c Matzoh meal
  • Salt and pepper to taste
  • Canola oil for frying


  • If using a food processor, attach blade fitted with shred attachment and shred potatoes, zucchini and onion.
  • Use a clean dish towel and scoop about a cup of the vegetable mixture at a time and squeeze out the excess water. This is so important to squeeze out as much moisture as possible so you can get crispy pancakes.
  • *This is the time to use that other half of yours!
  • Once all the water is squeezed out, place in a clean bowl and add eggs, matzoh meal and salt and pepper. Use your hands (honestly, the best tools you have) and combine well. Mixture should not be wet.
  • Begin heating a deep skillet with canola oil, about 1/4 in deep. Should be hot, but not smoking. Test with a piece of potato-if sizzles, it's ready.
  • Using a table spoon, scoop even-sized mixture and drop carefully in hot oil. Don't overcrowd pan. I fit about 4-5 Tb latke in each batch.
  • Fry until edges are brown and crisp, then flip over and fry other side until golden brown and crisp.