Best-Ever Potato Latkes


Niki Russ Federman of Russ & Daughters makes the tastiest, crispiest latkes with both scallions and onion. The shredded potatoes and onion are first drained and then mixed with reserved starchy paste, scallions, matzo meal, eggs, and more to form the batter. That batter is then fried in batches until golden latkes form. After they've drained on paper towels, they're ready to eat. Have applesauce, sour cream, smoked salmon, and salmon roe on hand for serving.

Active Time:
35 mins
Total Time:
50 mins


  • 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater

  • 1 medium onion, coarsely shredded on a box grater

  • 2 large eggs, beaten

  • 1/2 cup finely chopped scallions

  • 1/4 cup matzo meal

  • 3 tablespoons unsalted butter, melted and cooled slightly

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon baking powder

  • Vegetable oil, for frying

  • Applesauce, sour cream, smoked salmon and salmon roe, for serving


  1. In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix well.

  2. In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.

    Best-Ever Potato Latkes
    © Christina Holmes

Make Ahead

The latkes can be fried early in the day; recrisp on a baking sheet in a 350° oven.

Suggested Pairing

Salty, crispy fried foods like latkes are made even better when paired with sparkling wine–either Champagne, like the NV Nicolas Feuillatte Brut Réserve, or something more affordable, like the NV Vilarnau Brut Cava from Spain.

Related Articles