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Perfect lacy latkes

Golden latkes that are great for breakfast, brunch or a dinner side.



  • 8 large russet potatoes, scrubbed clean
  • 2 cooking onions, finely chopped
  • 3 eggs, beaten
  • 1/3 cup flour (or matzo meal)
  • Salt and pepper to taste (be generous)
  • Vegetable oil (for frying)
  • Appleasuce, sour cream or Greek yogurt, or garnish


  1. Using a food processor or box grater, grate the potatoes (no need to peel them). Using a clean tea towel or cheesecloth, squeeze out potato liquid, getting the shreds as dry as possible. Add potatoes to a very large bowl, and mix together with chopped onion, egg, flour, salt and pepper.
  2. In a large cast-iron skillet (or other heavy bottomed skillet), heat a half-inch of oil over moderate heat. Add heaped tablespoons of latke mixture, frying four or five at a time, for about three minutes on each side (smoosh them down with the spatula a bit), or until golden brown. Add more oil as needed.
  3. Drain on paper towels and serve immediately, or cook ahead and reheat when guests arrive. Don’t forget the applesauce!

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