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Crispy, crunchy, and full of starchy potato-y goodness.

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Yield: 24


  • 2 ½ lbs yukon gold potatoes, shredded
  • 1 large onion, shredded
  • ¾ cup matzo meal or bread crumbs
  • 2 large eggs, beaten
  • 1 tbsp potato starch
  • 1 ¼ tsp salt
  • ½ tsp pepper
  • Oil for frying
  • ¼ cup schmaltz (optional)


  1. After shredding the potatoes with a food processor or hand grater, place in a bowl and cover with cold water. Then drain using a colander. 
  2. Place the drained potatoes and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
  3. Wrap up the shreds and twist the top of the bundle to secure it. Squeeze out any excess liquid. You may need to do this multiple times.
  4. Pour potato and onion into the clean dry bowl. Then stir the shreds until evenly mixed together.
  5. In a skillet, add oil to reach a depth of ⅛ inch. If using schmaltz, add ¼ cup to the oil. Heat the oil to 365℉. 
  6. While oil is heating, stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add additional salt and pepper to taste.
  7. Scoop about 3 tbsp of the potato mixture, shaping it into a tightly compacted disk. Continue with the rest of the batter.
  8. Carefully place the latke into the hot oil, making sure it doesn’t break. 
  9. Fry the latkes four or five at a time. Be careful not to overcrowd them. Cook 2-3 minutes per side until golden brown.
  10. When done, transfer to a paper towel-lined plate.
  11. Serve with applesauce and sour cream.