Episode 13 - Latkes
This dish is rated Pareve and can be eaten with meat or dairy meals.


  • large frying pan
  • grater or blender or processor
  • Large spoon
  • Paper Towels
  • Aluminum Foil


  • 5 large raw potatoes
  • 1 small onion
  • 2 eggs lightly beaten
  • 1 tsp. salt or to your taste
  • 1/8 tsp. pepper
  • 1/4 cup white flour or matzah meal
  • Vegetable Oil




  1. Grate the raw potatoes alternately with the onion or cut raw potatoes and onions in small pieces and use blender or processor.
  2. Mix in the eggs, salt, pepper, matzah meal or flour.
  3. Let mixture rest for about 5 minutes so that the mixture will get thicker.
  4. In a large frying pan over medium high heat, heat vegetable oil that is 1/8 to 1/4 inch deep in the frying pan until hot but not smoking.
  5. To form each latke use a large spoon to transfer some of the potato mixture to the frying pan.
  6. Fry latkes until they are well browned on both sides and crisp around the edges.
  7. Drain the latkes well on paper towels.
Note: Latkes can be served immediately or kept warm in the oven at 250 degrees.

They can also be frozen by placing them in between layers of aluminum foil. To re-heat place frozen latkes in oven (single layer ) in a 400 pre-heated oven for 10 minutes until they are crispy around the edges.

Serve with apple sauce and sour cream.