Just in time for Chanukah, here’s my maternal grandmother’s latke recipe. Grandma B was born in the Lodz ghetto, and came to America as a child, fortunately long before the horrors of WW2. She loved parties and gathering her family around her, and Chanukah was no exception.


2 lbs potatoes
1 large onion
1 clove garlic, minced
2 tablespoons matzo meal
2 eggs (yolks and whites separated)
2 teaspoons kosher salt
1/2 teaspoon pepper
oil for frying


Wash, peel, and grate the potatoes, drain over a large bowl. Discard the potato water but keep the starch left at the bottom of the bowl.

Grate the onions.

Beat the egg whites with a fork until well mixed.

Mix the onion, garlic, egg yolk, salt, and pepper all together with the potato starch. Add the matzo meal and beaten egg whites, continue mixing until all ingredients are nicely mixed together.

Heat about 1/4 inch of oil in a heavy skillet. Drop heaping tablespoons of batter into the oil and fry until golden brown on the bottom. Flip, continue frying until second side is also brown. Remove from heat, drain on paper towels.

Eat and enjoy!


  • Frying oil. Grandma’s recipe calls for corn or peanut oil for frying the latkes, but as The Jew and The Carrot reminds us, these are not the healthiest possible choices. Canola oil is a good alternative.