Latkes have long been a staple for jewish diets around the globe, but they’ve become a part of many other cuisines at this point. Unlike potato pancakes that are made with leftover mashed potatoes, these latkes are made with shredded fresh potatoes held together with matzo meal and some egg.

You can serve these in a traditional manner with applesauce or sour cream. Or serve them your favorite dipping sauce or even some cheese. No matter how you choose to serve these, they are an ideal side to any meal.

To make this recipe super easy I used the shredder attachment on my food processor. If you don’t have this you’ll need to use a box shredder. This latter method can be labor intensive, but it’s worth it to use fresh potatoes.

Some matzo meal makes these potato cakes stick together really well and adds a bit of salty flavor. As an option you can add some shallot and some onion powder to the potatoes for a more savory experience. There are some who don’t consider onion flavors to be traditional so it’s up to you. I don’t find that the onion flavor makes the applesauce taste any different- in fact I kind of enjoy the contrast.

The largest investment of time in this recipe is making sure each latke is fried to perfection in the hot oil. But, wow is it a wonderful pay-off!

The crisp outside and tender insides of each latke make each bite a satisfying experience.

Once you make your own latkes from scratch you’ll understand why they are such an iconic food- a must taste side dish for sure!