Classic Potato Latkes

Why You’ll Love This Recipe

Classic Potato Latkes are golden, crispy pancakes made from grated potatoes and onions, lightly seasoned and pan-fried to perfection. Traditionally served during Hanukkah, these savory treats are beloved for their crunchy edges, tender centers, and versatile flavor—perfect with applesauce, sour cream, or smoked salmon for a timeless and satisfying dish.

ingredients

this Recipe

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

russet potatoesyellow onionseggsall-purpose floursaltblack pepperbaking powder (optional)vegetable oil (for frying)

directions

Peel the potatoes and onion, then grate them using a box grater or food processor.

Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.

Transfer the dry mixture to a large bowl. Add eggs, flour, salt, pepper, and baking powder if using. Mix until well combined.

Heat vegetable oil in a large skillet over medium-high heat.

Scoop spoonfuls of the mixture into the hot oil, flattening them into round patties.

Fry latkes for 3–4 minutes per side, or until golden brown and crispy.

Remove and drain on a paper towel-lined plate.

Serve hot with applesauce or sour cream.

Servings and timing

This recipe yields about 12 latkes.Preparation time: 15 minutesCooking time: 20–25 minutesTotal time: 35–40 minutes

Variations

Add grated zucchini or carrots for a veggie twist.

Use sweet potatoes instead of russet for a colorful variation.

Mix in herbs like dill or chives for extra flavor.

Make mini latkes for bite-sized appetizers.

storage/reheating

Store latkes in an airtight container in the fridge for up to 3 days.Reheat in a skillet or oven at 375°F (190°C) for 10–12 minutes to restore crispiness.Freeze cooked latkes for up to 1 month; reheat directly from frozen in the oven.

FAQs

Why are my latkes soggy?

Make sure to squeeze out all excess moisture from the potatoes and onions.

Can I use pre-shredded potatoes?

Freshly grated works best, but pre-shredded can be used in a pinch if well-drained.

Can I bake latkes instead of frying?

Yes, but they’ll be less crispy. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.

What’s the best oil for frying?

Neutral oils with high smoke points like canola, vegetable, or sunflower work well.

Can I make them ahead?

You can grate and dry the potatoes ahead, but mix with eggs and flour just before frying.

Are latkes gluten-free?

Use a gluten-free flour or matzo meal as a substitute for all-purpose flour.

Do I need to peel the potatoes?

Peeling is traditional, but you can leave the skins on for a rustic look.

What are traditional toppings?

Applesauce and sour cream are classic, but crème fraîche, smoked salmon, or chopped scallions are great too.

Why add baking powder?

It helps make the latkes a bit lighter and fluffier, though it’s optional.

Can I use a food processor?

Yes, use the shredding disc for fast and uniform results.

Conclusion

Classic Potato Latkes are a cherished dish that brings crispy, golden satisfaction in every bite. Whether you’re celebrating a holiday or simply craving comfort food, these pan-fried potato pancakes deliver timeless flavor and irresistible crunch that never go out of style.

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