Potato latkes are incredibly flavorful, crispy, and satisfying. They’re easy to make with simple ingredients and can be served as an appetizer, side dish, or even a main. The combination of grated potato and onion, lightly seasoned and fried until crisp, creates the perfect balance of texture and taste. Whether you’re making them for a holiday or just craving something delicious, latkes are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet potatoes (peeled and grated)
Onion (grated)
Eggs
All-purpose flour or matzo meal
Salt
Black pepper
Baking powder (optional, for lighter latkes)
Vegetable oil (for frying)
Directions
Prepare the potatoes and onion: Grate the potatoes and onion using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for crispy latkes.
Mix the batter: In a large bowl, combine the grated potato and onion with eggs, flour (or matzo meal), salt, pepper, and baking powder if using. Mix until well combined.
Heat the oil: In a large skillet, heat ¼ inch of oil over medium-high heat until shimmering.
Form and fry the latkes: Scoop about 2 tablespoons of the mixture and flatten into a pancake shape. Carefully place into the hot oil and fry 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
Drain and serve: Transfer latkes to a paper towel-lined plate to drain excess oil. Serve hot with applesauce, sour cream, or your favorite toppings.
Servings and timing
This recipe makes about 12–16 latkes. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Variations
Sweet Potato Latkes: Substitute sweet potatoes for a slightly sweeter flavor.
Zucchini Latkes: Add grated zucchini for a veggie-packed version (squeeze out excess moisture).
Herbed Latkes: Mix in chopped parsley, dill, or chives for a fresh twist.
Cheesy Latkes: Stir in shredded cheese for extra flavor and richness.
Gluten-Free: Use gluten-free flour or potato starch instead of regular flour.
Storage/Reheating
Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10–12 minutes or re-crisp in a skillet over medium heat. Latkes can also be frozen—layer them with parchment paper in a freezer-safe container. Reheat from frozen in the oven until heated through and crispy.
FAQs
What kind of potatoes are best for latkes?
Russet potatoes are ideal because they’re starchy and hold together well, producing crispier results.
Do I need to peel the potatoes?
Peeling is optional, but it creates a smoother texture. You can leave the skins on for a more rustic look and extra fiber.
Why are my latkes falling apart?
Make sure to squeeze out enough moisture and use enough binder (eggs and flour). Letting the batter sit too long can also make it watery.
Can I make latkes ahead of time?
Yes. Cook and cool them, then store and reheat in the oven when ready to serve.
What’s the difference between latkes and hash browns?
Latkes include a binding mixture of egg and flour, while hash browns are often just seasoned grated potatoes cooked in a skillet.
Can I bake latkes instead of frying?
You can, but they won’t be as crispy. Brush with oil and bake at 425°F (220°C) until golden, flipping halfway through.
What oil is best for frying latkes?
Use a neutral, high-heat oil like vegetable, canola, or peanut oil for best results.
Can I use a food processor to grate potatoes?
Absolutely. It saves time and effort. Use the shredding disc attachment for best results.
How do I keep latkes warm for a crowd?
Place fried latkes on a wire rack in a warm oven (200°F or 90°C) to keep them crisp until ready to serve.
What are traditional latke toppings?
Applesauce and sour cream are traditional, but you can also try crème fraîche, smoked salmon, or even a poached egg.
Conclusion
Potato Latkes are a beloved classic for a reason—crispy, golden, and full of flavor. Whether you’re celebrating a holiday or just indulging in a comforting treat, these pancakes are easy to make and endlessly satisfying. With simple ingredients and timeless appeal, this is a recipe you’ll come back to again and again.
Potato Latkes are crispy, golden-fried potato pancakes made with grated potatoes, onion, and a few basic ingredients. A traditional Hanukkah dish, they’re delicious year-round, served with applesauce or sour cream for a comforting and nostalgic bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12–16 latkes
Category:Appetizer, Side Dish
Method:Fried
Cuisine:Jewish, Eastern European
Diet:Vegetarian
Ingredients
2 lbs russet potatoes, peeled and grated
1 medium onion, grated
2 large eggs
1/4 cup all-purpose flour or matzo meal
1 tsp salt
1/2 tsp black pepper
1/2 tsp baking powder (optional)
Vegetable oil, for frying
Instructions
Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and baking powder if using. Mix well to form a cohesive batter.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Scoop about 2 tablespoons of the mixture and shape into a flat pancake. Carefully place into the hot oil and fry for 2–3 minutes per side, or until golden brown and crisp.
Transfer fried latkes to a paper towel-lined plate to drain. Repeat with remaining batter, avoiding overcrowding the pan.
Serve hot with applesauce, sour cream, or desired toppings.
Notes
Use russet potatoes for best crispiness due to their high starch content.Remove as much moisture as possible from the potato-onion mixture for crisp latkes.Keep cooked latkes warm in a low oven while frying the rest.Baking powder helps make the latkes slightly fluffier but is optional.
