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Potato Latkes

(recipe, Eamon Molloy)


  1. 2 lb. potatoes
  2. 1 medium onion, finely diced
  3. 2 eggs, beaten
  4. 2 Tbsp. flour or matzo meal
  5. Salt
  6. Pepper
  7. Vegetable oil
  8. Sour cream
  9. Applesauce


  1. Shred the potatoes in a food processor or by hand. Place the potatoes in a large bowl. Add the onions, eggs, and flour or matzo meal. Mix well. Add salt and pepper to taste.
  2. Heat about ½ inch of vegetable oil in a large skillet over medium to medium-high heat. The oil is ready when a potato piece sizzles in the pan.
  3. Stir the potato mixture again to incorporate the starch settled in the bottom of the bowl. To shape latkes, take about 3 to 4 tablespoons of the mixture, squeeze the excess liquid out, and shape it into a pancake. Fry the pancakes until well-browned. Remove from the oil when done and set on paper towels to drain.
  4. Serve with sour cream and applesauce.


If reheating latkes, set in a single layer on a cookie sheet and place in a 450-degree oven. Heat until hot, 10 to 15 minutes. Turn the latkes several times while in oven.