• 1 1/2 pounds russet potatoes, shredded (about 2 potatoes)
  • 4 medium shallots, minced (about 1/2 cup)
  • 1 teaspoon salt
  • 2 pieces whole-wheat matzo, broken into 6-by-6-inch pieces
  • 1 large egg, lightly beaten
  • 1/2 teaspoon white pepper
  • 3 tablespoons Red Palm Fruit Oil


  1. Toss the shredded potato, shallots and salt in a medium bowl.
  2. Transfer to a sieve set over a large measuring cup and let drain for about 15 minutes.
  3. Gently press down on the mixture to release excess moisture (some moisture should remain).
  4. Transfer the potato mixture back to the bowl. Carefully pour off the liquid, leaving a pasty white sediment [the potato starch] in the bottom of the measuring cup.
  5. Add the starch to the potato shallot mixture.
  6. Stir in egg.
  7. Put matzo pieces in a sealable plastic bag and crush into coarse crumbs.
  8. Sprinkle the crumbs and pepper over the potato mixture and toss to combine.
  9. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
  10. Preheat an oven to 425°F. Coat a baking sheet with cooking spray.
  11. Place a large saute pan over medium-high heat.
  12. Add 1 Tbsp of the oil to the pan.
  13. When hot, add the potato mixture in 1/4 cup mounds to the pan in groups of four, and press with the back of a spatula to flatten into a 3 1/2-inch cake.
  14. Cook until crispy and golden, 1 1/2 to 3 minutes per side.
  15. Transfer the latkes to the prepared baking sheet.
  16. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching.
  17. Transfer the baking sheet to the oven until heated through, about 5-7 minutes.
SEE ALSO  Beef Tenderloin in Black Pepper Sauce

You can also make them smaller and also use these for Canapes and hors d’ouevre. They are a nice departure from Mashed Potatoes as they have a delicate crunchy texture complemented by a soft center.

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Recipe Name
Crispy Potato Latkes
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