Latkes with Arnie

Arnie Gladstein turning eight pounds of potatoes into Latkes!

Served meaningfully and often during Jewish holidays, Arnie Goldstein makes time to prepapre these delicious treats throughout the year. He's been known to convert 40 pounds of potatoes -- depending on how many he's entertaining -- at a time. Thanks for sharing, Arnie!


6 Medium Russet potatoes (about 2 pounds), peeled
I  Medium yellow onion
2 Large eggs, lightly beaten
3 Tablespoons matza meal or all-purpose flour
1 Teaspoon salt
┬╝ Teaspoon ground black pepper
Vegetable oil for frying

  1. Using a food processor with the metal blade, finely grate the potatoes and onion in batches. Mixing the onion with the potatoes keeps the potatoes from darkening.
  2. Using a fine strainer, press moisture out of mixture.
  3. Place strained potatoes in a large bowl. Stir in the eggs, matza meal or flour, salt, and pepper.
  4. Heat about ┬╝ inch of oil in a large skillet over medium-high heat.
  5. In batches, drop the batter by heaping tablespoon into the oil and flatten with the back of a spoon.
  6. Fry until golden brown on both sides. About 3 to 5 minutes per side.
  7. Drain on paper towels. (The Latkes can be kept warm by placing in a single layer on a baking sheet in a 200-degree oven
  8. Serve with applesauce and/or sour cream.
Note: If a food processor is not available, you can grate the potatoes and onion by hand.