- 1 tablespoon vinegar or lemon juice (for the ice water in step #1)
- 2 lbs russet potatoes (about 3 large potatoes or 4 cups when grated)
- 2 thinly sliced shallots (onion is fine too)
- 5 tablespoons cornstarch
- 3 large eggs
- 1/2 cup matzo meal (can substitute crushed up ritz crackers or saltines)
- Large pinch of salt
- Freshly ground black pepper to taste
- Small pinch garlic powder
- Oil for frying such as peanut or canola (enough to have about 1/2 inch around your pan)
- Fill a large bowl with ice water and add a tablespoon of vinegar (I use apple cider) or a squeeze of lemon juice. Set a smaller colander or sieve inside.
- Clean your potatoes (I scrub them but do not peel), and grate them using a food processor or box grater (large holes). As you grate the potatoes, add them into the colander set inside the ice water to keep them from discoloring. (The vinegar/lemon juice prevents oxidation).
- Once you are done grating all the potatoes, strain them well from the ice water mixture. You should have about 4 cups of shredded potatoes. Use a dish towel or cheese cloth to wring out all the ridisual water and discard the liquid.
- Start heating up a skillet with frying oil over medium-low heat.
- Put the shredded, wrung out potatoes into a large mixing bowl. Add the shallots, cornstarch, eggs and matzo meal. Mix well with your hands.
- When the oil is hot enough to fry (check by placing the end of a wooden spoon in the oil; if there are bubbles around it, it's hot), season the mixture with salt, pepper and garlic powder, and mix again with your hands.
- Working in batches (to not overcrowd the pan), use a 1/3 cup measure to portion out the latkes into the oil and press them down with a spatula to flatten. Cook 3-6 minutes, or until they are deeply golden-brown.
- Remove from the oil when they are golden brown, and season lightly again with some salt right when they come out of the oil so it sticks.
- Top with fresh dill, if desired, and serve with apple sauce (or sour cream but I don't approve).
If you need to make them a bit in advance, you can warm them in a 200° F oven as you cook them or hours later.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.