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Potato Latkes From the 2nd Avenue Deli

Potato Latkes From the 2nd Avenue Deli

The 2nd Avenue Deli Cookbook

Potato Latkes From the 2nd Avenue Deli


  1. 2-1/2 pounds potatoes, peeled and quartered
    2 large onions (use 1-1/2 cups grated; don't tamp down)
    3 eggs beaten
    1 teaspoon baking powder
    3/4 cup corn oil
    1 cup flour
    2-1/2 teaspoons salt
    1/4 teaspoon pepper
    2 cups matzo meal
    1/2 cup corn oil for frying
    Sour cream


In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)

Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.

Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3-1/2" in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two.

Drain on paper towel. Serve with applesauce and/or sour cream.

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