Potato latkes are a beloved dish that brings warmth and nostalgia to the table. Originating from Eastern European Jewish cuisine, these crispy potato pancakes are often associated with Hanukkah celebrations, where they symbolize the miracle of the oil that lasted eight days. The satisfying crunch on the outside combined with the tender, flavorful interior makes potato latkes a universally adored comfort food. Whether served as a side dish or as a savory breakfast option, latkes are versatile and can be enjoyed year-round. This homemade latkes recipe will guide you through creating the perfect latke that is crispy on the outside and fluffy on the inside.

Ingredients

• For the latkes:
  • 4 large russet potatoes (about 2 pounds), peeled and grated
  • 1 medium onion, grated
  • 2 large eggs
  • 1/4 cup all-purpose flour (or gluten-free flour for gluten-free latkes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying)
• For serving:
  • Applesauce
  • Sour cream
  • Chopped fresh chives or parsley (optional)

When selecting your potatoes, opt for starchy varieties like russets for the best texture. If you’re looking to add a twist, consider incorporating grated sweet potatoes for a sweet and savory flavor combination. You can learn more about this topic.

Steps / Instructions

1. Prepare the potatoes and onion: Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. Repeat with the grated onion, adding it to the potatoes.
2. Mix the ingredients: In a large bowl, combine the drained grated potatoes and onion. Add the eggs, flour, salt, and black pepper. Mix until well combined. The mixture should hold together but not be overly wet.
3. Heat the oil: In a large skillet, pour in enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until shimmering, which usually takes about 5-7 minutes. A drop of the latke mixture should sizzle when the oil is ready.
4. Fry the latkes: Using a tablespoon, scoop the latke mixture and drop it into the hot oil, flattening it slightly with the back of the spoon. Work in batches, ensuring there’s enough space for the latkes to cook evenly. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
5. Drain and serve: Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil. Serve immediately while hot, accompanied by applesauce and sour cream.

Tips & Tricks

To achieve the crispiest potato latkes, ensure that you remove as much moisture as possible from the grated potatoes and onions. Using a clean kitchen towel or cheesecloth works best for this. If you’re planning to make latkes ahead of time, you can prepare the mixture and refrigerate it for up to 24 hours before frying. When frying latkes, keep the oil temperature consistent to avoid soggy latkes; if the oil is too cool, they will absorb too much oil. If you notice the oil getting too hot, reduce the heat to maintain optimal frying conditions. Check out our related guide for more tips.

Variations

While traditional potato latkes are delicious on their own, feel free to experiment with variations. You can add grated carrots or zucchini for a colorful twist. For a unique flavor, try using sweet potatoes in place of some or all of the russet potatoes. For a spicier kick, mix in some finely chopped jalapeños or spices like cumin. If you want to create a vegan version, substitute the eggs with flaxseed meal mixed with water, allowing it to thicken before adding it to the mixture.

Serving Suggestions

Potato latkes are best enjoyed fresh and hot. Serve them with a dollop of applesauce for sweetness and a side of sour cream for richness. For a festive touch, garnish with chopped chives or parsley. These latkes also make an excellent addition to a brunch spread or as a hearty snack. Pair them with a light salad or a refreshing drink like a crisp apple cider or sparkling water for a delightful meal.

Potato Latkes

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

4-6

⏱️

Prep Time

20 min

🍳

Cook Time

20 min

🔥

Calories

—

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Potato latkes are a beloved dish that brings warmth and nostalgia to the table. Originating from Eastern European Jewish cuisine, these crispy potato pancakes are often associated with Hanukkah celebrations, where they symbolize the miracle of the oil that lasted eight days.

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Ingredients

• 4 large russet potatoes (about 2 pounds), peeled and grated
• 1 medium onion, grated
• 2 large eggs
• 1/4 cup all-purpose flour (or gluten-free flour for gluten-free latkes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil (for frying)
• Applesauce (for serving)
• Sour cream (for serving)
• Chopped fresh chives or parsley (optional for serving)

Directions

1.

Prepare the potatoes and onion: Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. Repeat with the grated onion, adding it to the potatoes.

2.

Mix the ingredients: In a large bowl, combine the drained grated potatoes and onion. Add the eggs, flour, salt, and black pepper. Mix until well combined. The mixture should hold together but not be overly wet.

3.

Heat the oil: In a large skillet, pour in enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until shimmering, which usually takes about 5-7 minutes. A drop of the latke mixture should sizzle when the oil is ready.

4.

Fry the latkes: Using a tablespoon, scoop the latke mixture and drop it into the hot oil, flattening it slightly with the back of the spoon. Work in batches, ensuring there's enough space for the latkes to cook evenly. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.

5.

Drain and serve: Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil. Serve immediately while hot, accompanied by applesauce and sour cream.