Recipe courtesy of Eric Bromberg and Bruce Bromberg

Potato Latkes

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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4 Idaho (russet) potatoes

1/2 Spanish onion

2 tablespoons all-purpose flour

2 egg yolks

Salt and freshly ground black pepper

1/4 cup vegetable oil

1 tablespoon schmaltz*


  1. Start by grating the potatoes and onions, then squeeze out all of the liquid. Transfer the grated potatoes and onions to a medium bowl. Add the flour, egg yolks, salt, and pepper and mix well.
  2. In a medium saute pan over medium-high heat, heat vegetable oil and schmaltz. Form the potato mixture into 2-inch diameter patties and place in pan. Cook each latke for 3 to 4 minutes per side, or until golden brown. Repeat until all the latke mixture from the bowl has been used.

Cook’s Note

*Can be found at kosher or gourmet markets.

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