Turkey Latkes with Black Pepper Gravy

From Jamie Geller


  • 3 large potatoes
  • Oil for frying
  • 1 large onion, grated
  • 1 egg, lightly beaten
  • ½ matzah meal
  • 1 tsp. baking powder
  • Kosher salt
  • white pepper
  • ¼ lb. roast turkey, shredded

Black Pepper Gravy

  • 3 TB margarine
  • 3 TB flour
  • 3 C turkey broth, plus more if needed
  • ½ C wine
  • ½ tsp salt
  • 1 tsp black pepper
  • peppercorns, for garnish


  1. Prepare a large bowl filled with cold water. Peel potatoes, and as you finish each, place in cold water to prevent browning. Grate potatoes on the large hole side of a box grater or use the shoestring blade on your food processor.
  2. Place in a large bowl and mix with the remaining ingredients until combined.
  3. Pour oil about ¼ way up the side of a large skillet and heat over medium heat. Drop heaping tablespoons of mixture into hot oil. Using the back of a spoon, flatten each latke. Make sure not to overcrowd the skillet.
  4. Fry 3-4 minutes on each side, until golden and crisp around the edges. Drain on paper towel lined baking sheets.

Black Pepper Gravy:

  1. In a small sauté pan, whisk together margarine and flour over medium heat until melted and beginning to turn light brown. Slowly add turkey broth while whisking constantly. Increase heat to medium high and simmer, stirring constantly, until thickened. Add wine and continue to cook until desired thickness is reached. If too thick, thin with a little more turkey broth. Season with salt and freshly ground pepper. 

  2. Serve immediately with latkes.