Susan’s Famous Latkes

By popular request!

My latkes are world renowned! (Yes, I served them to friends from Europe and Australia and here in the US from coast to coast!) I’ve been asked to share it often.

I don’t really measure my ingredients. I cook to taste, but if you experiment you’ll find the combos that you enjoy the best.)


  • yukon gold potatoes
  • sweet potatoes
  • zucchini
  • carrots
  • onions
  • eggs
  • cumin
  • matzo meal or flour
  • oil for frying
  • paper towels
  • sour cream or applesauce or both
  1. No need to peel the potatoes, just clean them well. I like the earthiness of the skins.
  2. Parboil the potatoes to prevent them from turning brown.
  3. Grate both kinds of potatoes, zucchini, carrots and onions. Either use a food processor or hand grater. I prefer coarse grating. Mix all of the grated veggies together and sprinkle with cumin. Mix in several eggs and matzo meal or flour to the consistency to make a patty that won’t fall apart. (this year I am trying almond flour!)
  4. Heat the oil and fry the patties until brown. These must be fried. Baking does not bring out the best flavor.
  5. Lay out paper towels on plates and place latkes in one layer. Cover with more paper towels and blot the oil.
  6. Serve with applesauce or sour cream or both.
  7. Do not make in advance because they get soggy. Eat them quickly because the hotter and fresher the better!