5 from 4 votes

Potato Latkes

A closeup of Zoe Francois' potato latkes.

These are the potato latkes I make on season 3 episode 3 of Zoë Bakes on Magnolia Network!

Hanukkah is extra special for me this year because my mom is in town. Exploring new twists on Jewish holiday classics, I make cake donuts topped with a saffron glaze, crushed pistachios and rose petals along with these potato latkes with an array of toppings. I hope you’ll give them a try and let me know what you think by rating/reviewing below!

If you’d like to watch this episode, you can find details of how to watch my show here. You’ll find it on discovery+ and the Magnolia | Time Well Spent app.

A closeup of Zoe Francois' potato latkes.

Potato Latkes

5 from 4 votes
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 24 latkes


  • 5 large russet potatoes, peeled
  • 1 medium onion, peeled
  • Kosher salt
  • 1/2 cup matzo meal
  • 1/4 cup chopped chives
  • Pinch baking powder
  • Ground black pepper
  • 4 large eggs, beaten
  • 1/2 to 3/4 cup canola oil

Optional Toppings

  • Caviar, crème fraîche, chives, lox, apple slices, applesauce, pomegranate seeds, pickled onions, and fresh herbs (chives, dill, or parsley)


  • Grate the potatoes and onion using a box grater or a food processor fitted with a shredding blade.
  • In a large bowl, mix the potatoes and onions with a pinch of salt and allow to sit for 10 to 15 minutes. Use your hands to squeeze out all the liquid and transfer the vegetables to a large bowl. Add the matzo meal, chopped chives, and baking powder and season with salt and pepper. Toss to combine. Add the beaten eggs and combine well.
  • Line a sheet pan with paper towels. Heat a large cast-iron skillet over medium-high heat and add 1/2 cup oil to the skillet. You want roughly 1/4 inch of oil in the skillet, so add more depending on how large your pan is. When the oil is hot, test the temperature by dropping a bit of batter into the hot oil and checking that it sizzles.
  • Form latkes by taking a 1/4 cup of batter at a time and flattening it into a disk with your hands. Working in batches (don’t crowd the skillet), place the latkes in the oil and cook for 3 to 4 minutes on the first side, until golden brown and crispy around the edges. Flip the latkes and cook for 3 to 4 minutes on the second side. Drain on the paper towels. Repeat with the remaining batter, adding more oil to the skillet as needed.
  • Place the latkes on a large serving platter accompanied by the optional toppings of your choice. I love traditional toppings such as crème fraîche and applesauce, as well as lox, caviar, pomegranate seeds, and chives and other fresh herbs.


TIP: These latkes are best served right away, but you can also make them ahead and keep them in a 200 degree F oven before serving.
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5 thoughts to “Potato Latkes”

  1. 5 stars
    I made these for Hanukkah this week and they tasted just like my childhood memories. I added some butter to the rapeseed oil for flavor – perfect! I sent your recipe to each of my children with love from their grandmother (and Zoe)! Thank you.

  2. 5 stars
    This must have been my mother’s recipe as the latkes came out exactly as I remember hers- crisp and delicious! Thanks for the memories!

  3. 5 stars
    I made them and they were delicious! A tip for draining the water: I had long held the idea that a salad spinner with a finer mesh insert would be a wonderful way of draining the water from the potatoes. My partner, an engineer, created a mesh insert using plastic mesh screening material that nests inside the spinner. Voila! Less effort and great results!

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