These classic potato latkes are a crispy, savory treat made from shredded russet potatoes, grated onion, and a simple flour and egg mixture. Perfectly golden and pan-fried to perfection, they’re a traditional Hanukkah staple and an irresistible dish any time of year.

Why You’ll Love This Recipe

Potato latkes are simple to make, but incredibly satisfying. Their crunchy exterior and soft, flavorful center make them a favorite at the dinner table. You’ll love how versatile they are – serve them with applesauce or sour cream, pair with smoked salmon, or top with a poached egg for a savory breakfast twist.

Ingredients

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

• 3 medium russet potatoes, peeled
• 1 large egg, beaten (or more to taste)
• 2 tablespoons all-purpose flour
• 1 tablespoon grated onion
• ½ teaspoon salt, or more to taste
• ¼ cup peanut oil for frying, or as needed

Directions

1. Peel and shred the potatoes using a food processor fitted with a grater attachment.
2. Place shredded potatoes in a cheesecloth and wring out as much moisture as possible.
3. Measure 2 cups of the shredded, drained potatoes into a medium bowl.
4. Add the beaten egg, flour, grated onion, and salt. Stir until thoroughly combined.
5. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat.
6. Drop large spoonfuls of the potato mixture into the hot oil, flattening them into 1/4 to 1/2-inch thick patties.
7. Fry for 4 to 5 minutes per side, or until golden brown.
8. Remove and drain on paper towels. Serve hot.

Servings and timing

Serves: 6
Yield: 12 latkes
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use matzoh meal instead of flour for a traditional twist.
• Substitute Yukon Gold potatoes for a slightly buttery flavor.
• Add chopped chives, green onions, or parsley for fresh herbal notes.
• For added crispiness, include a teaspoon of baking powder.
• Try a sweet variation by adding grated apple and cinnamon.

Storage/Reheating

Store leftover latkes in an airtight container in the fridge for up to 3 days. To reheat, bake in a preheated oven at 400°F until crisp, about 8-10 minutes. For longer storage, freeze latkes in a single layer until solid, then transfer to a freezer-safe bag for up to 2 weeks. Reheat from frozen in a 450°F oven.

FAQs

Can I use another type of oil besides peanut oil?

Yes, vegetable oil, canola oil, or sunflower oil all work well for frying latkes.

Can I make these gluten-free?

Yes, substitute the flour with a gluten-free alternative like chickpea flour or certified gluten-free all-purpose flour.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture, but if you prefer a more rustic finish, you can leave the skins on.

Can I make the latkes in advance?

You can prepare the potato mixture a day ahead and keep it submerged in water in the fridge. Drain thoroughly before cooking.

How do I get the crispiest latkes?

The key is removing as much moisture from the potatoes as possible and using hot oil.

Can I bake instead of fry them?

Yes, bake in a 425°F oven for about 20-25 minutes, flipping halfway, for a lighter version.

What toppings go best with latkes?

Traditional choices include sour cream and applesauce. Smoked salmon, crème fraîche, or even poached eggs make delicious toppings too.

What type of potatoes are best?

Russet potatoes are ideal because of their high starch content, which helps the latkes stay crispy.

Can I use pre-shredded potatoes?

Yes, refrigerated pre-shredded potatoes work in a pinch, but fresh yields better texture.

Are latkes just for Hanukkah?

While traditionally served during Hanukkah, latkes are delicious any time of year as a side dish or snack.

Conclusion

Crispy, golden, and full of flavor, these traditional potato latkes are easy to make and always a hit. Whether you’re celebrating Hanukkah or just craving something comforting and crunchy, these latkes are sure to satisfy. Serve them with your favorite toppings and enjoy a timeless treat!

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