Potato Latkes

These crispy golden Potato Latkes are a comforting classic, featuring crunchy edges and a tender, hash brown-style center. Made with simple pantry ingredients, they’re a deliciously nostalgic dish perfect for holidays or cozy family meals. Serve them warm with sour cream and chives for a truly irresistible bite.

Why You’ll Love This Recipe

• Crispy edges with a soft, savory center

• Simple ingredients—no special tools required

• Perfect for Hanukkah, brunches, or appetizers

• Easily customizable with different toppings

• Comfort food at its finest

• Freezer-friendly and great for meal prep

• Kid-friendly and crowd-pleasing

• Naturally vegetarian

• Pairs well with sweet or savory toppings

• Ready in just 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (about 2 large) russet potatoes, peeled

• 1/2 medium onion, peeled

• 1/4 cup all-purpose flour or kosher Matzo Meal

• 1 tsp baking powder

• 1 tsp fine sea salt

• 1/4 tsp freshly ground black pepper

• 1 large egg

• Vegetable oil or extra light olive oil, for frying

• Kosher salt, to sprinkle

• Optional toppings: sour cream, chopped fresh chives or applesauce

Directions

1. Grate the potatoes and onion:
   Using the large holes of a box grater or a food processor, grate the peeled potatoes and onion. Transfer to a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.

2. Mix the batter:
   In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the egg and whisk again. Stir in the grated, squeezed-dry potatoes and onion until well combined.

3. Heat the oil:
   In a heavy-bottomed skillet over medium-high heat, add about 1/4 inch of oil. Once the oil is shimmering, it’s ready for frying.

4. Fry the latkes:
   Scoop heaping tablespoons of batter into the pan, spacing them out. Use a spatula to flatten each latke into a disk. Fry until the edges are golden brown and crisp, about 4–5 minutes. Flip and cook the other side for another 3–4 minutes.

5. Drain and season:
   Transfer cooked latkes to a paper towel-lined plate and immediately sprinkle with kosher salt.

6. Serve:
   Enjoy warm, topped with sour cream and chives or applesauce if desired.

Servings and timing

• Yield: 10 latkes (about 3 inches each)

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

• Serves: 4 people as a side or appetizer

Variations

• Sweet potato latkes: Swap russets for sweet potatoes for a sweeter twist.

• Spicy latkes: Add a pinch of cayenne or smoked paprika to the batter.

• Cheesy version: Stir in shredded Parmesan or cheddar before frying.

• Herb-infused: Add fresh dill, parsley, or scallions to the batter for extra flavor.

• Mini latkes: Make smaller, bite-sized versions for appetizers or parties.

• Gluten-free: Substitute flour with almond flour or a 1:1 gluten-free blend.

Storage/Reheating

• Refrigerator: Store cooled latkes in an airtight container for up to 4 days.

• Freezer: Freeze latkes in a single layer on a baking sheet, then transfer to a sealed bag for up to 3 months.

• Reheating: Reheat in a 375°F oven for 8–10 minutes or until crispy. Avoid microwaving, as it softens the texture.

FAQs

Can I make potato latkes ahead of time?

Yes! You can fry them ahead of time and reheat in the oven to restore crispiness.

How do I keep latkes crispy?

Drain well on paper towels and keep warm in a 200°F oven until serving.

What kind of potatoes are best for latkes?

Russet potatoes are ideal because of their high starch content, which helps them crisp up.

Can I bake latkes instead of frying?

Yes, though they won’t be quite as crispy. Bake at 425°F for 20–25 minutes, flipping halfway through.

Do I have to use onion?

No, but onion adds flavor. You can omit it or use scallions or shallots instead.

How do I prevent latkes from falling apart?

Make sure to squeeze out all excess moisture and don’t overcrowd the pan.

What’s the difference between latkes and hash browns?

Latkes usually include onion, egg, and flour as a binder, while hash browns are typically just potatoes.

Can I use a food processor?

Yes! Use the shredding attachment to grate the potatoes and onion quickly and easily.

What oil is best for frying latkes?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or light olive oil.

Are latkes served with applesauce or sour cream?

Both! Applesauce adds a sweet contrast, while sour cream offers a creamy, tangy balance.

Conclusion

Potato Latkes are the ultimate comfort food—crispy, golden, and deeply satisfying. Whether you’re making them for Hanukkah, brunch, or a simple side dish, these savory pancakes are always a hit. Easy to prepare and endlessly customizable, they’re a must-have in your recipe rotation.

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