Russ’ Latkes

By / Photography By Aaron Snow | October 30, 2015


Place the potatoes in cheesecloth and wring out excess water. You need dry potatoes. In a saute pan, begin making gribenes by caramelizing the onion in the chicken fat. Remove from heat and set aside. In a mixing bowl, stir in the potatoes, caramelized onions, eggs, Matzo Meal, and seasonings together, until a nice, somewhat sticky, mixture is made.

In a skillet over medium heat, start heating the schmaltz for frying. Place large spoonfuls of the potato mixture in the hot oil, pressing down on them to form ¼-½ inch thick patties. Brown on one side, flip, then brown on the other side. Let drain on paper towels. Serve hot with sour cream and/or applesauce.


  • 3 cups grated russet potatoes, drained of excess water
  • 2 whole eggs
  • ¼ cup grated onion
  • 1 teaspoon Kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoon Matzo Meal (or flour)
  • ½ cup rendered chicken fat “schmaltz,” or favorite oil, for frying, plus extra for gribenes
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