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Using a food processor with a shredding disk, shred the peeled and quartered potatoes and quartered onion. Alternatively, grate them by hand using the large holes of a box grater.

Transfer the shredded potato and onion mixture to a large colander. Press down firmly to squeeze out as much liquid as possible. For best results, transfer the mixture to a clean kitchen towel or cheesecloth and wring out the excess liquid until the mixture is as dry as possible. This is crucial for crispy latkes.

In a large bowl, combine the dried potato and onion mixture with the eggs, matzoh meal, all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small piece of potato mixture into it; it should sizzle immediately.

Working in batches, carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten them slightly with the back of a spoon or spatula to form thin patties. Do not overcrowd the pan.

Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust the heat as needed to prevent burning. If they are browning too quickly, lower the heat.

Remove the cooked latkes from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. This also helps keep them crispy.

Repeat with the remaining potato mixture, adding more oil to the pan as needed. Keep the cooked latkes warm in a 200°F oven while you fry the remaining batches.

Serve the crispy potato latkes immediately with sour cream and applesauce.


Using a food processor with a shredding disk, shred the peeled and quartered potatoes and quartered onion. Alternatively, grate them by hand using the large holes of a box grater.

Transfer the shredded potato and onion mixture to a large colander. Press down firmly to squeeze out as much liquid as possible. For best results, transfer the mixture to a clean kitchen towel or cheesecloth and wring out the excess liquid until the mixture is as dry as possible. This is crucial for crispy latkes.

In a large bowl, combine the dried potato and onion mixture with the eggs, matzoh meal, all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small piece of potato mixture into it; it should sizzle immediately.

Working in batches, carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten them slightly with the back of a spoon or spatula to form thin patties. Do not overcrowd the pan.

Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust the heat as needed to prevent burning. If they are browning too quickly, lower the heat.

Remove the cooked latkes from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. This also helps keep them crispy.

Repeat with the remaining potato mixture, adding more oil to the pan as needed. Keep the cooked latkes warm in a 200°F oven while you fry the remaining batches.

Serve the crispy potato latkes immediately with sour cream and applesauce.
