In this recipe version, the cakes won’t turn out too crispy, due to the matzo meal, nor will they fall apart.


  • 1 egg, beaten
  • 1/2 onion
  • 2 tbsp. matzoh meal or flour
  • 3 large baking potatoes
  • Black pepper
  • Salt
  • Vegetable oil


  1. Grate the potatoes and the onion by hand or with a food processor.
  2. Mix the grated potatoes and onion, beaten egg, salt and pepper, and matzo meal or flour in a bowl.
  3. Heat a skillet over medium heat.
  4. Add 1 to 2 tbsp. oil to the skillet.
  5. Form the potato mixture into small cakes - 2 to 3 tbsp. of potato per cake. Don't make the cakes too big; they're easier to turn when small.
  6. Flatten the cakes slightly with a spatula.
  7. Cook until the cakes are nice and brown on the bottom, then turn and cook the other side.
  8. Repeat with the remaining potato mixture.



Applesauce and sour cream are traditional latke accompaniments.

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