Golden and crispy on the outside, soft and tender in the center, potato pancakes better known as latkes are one of the most comforting dishes you can make at home. Traditionally associated with Hanukkah and Ashkenazi Jewish cuisine, latkes have become a beloved comfort food around the world thanks to their crunchy edges and savory flavor.
The secret to perfect potato pancakes is removing as much moisture as possible from the potatoes before frying. This helps create that irresistible crispy texture while keeping the inside fluffy and light. Serve them hot with sour cream and applesauce for the ultimate classic pairing.
Why You’ll Love This Recipe
- Crispy and golden every time
- Simple pantry ingredients
- Perfect for breakfast, brunch, or holiday gatherings
- Traditional flavor with easy-to-follow steps
- Delicious with both savory and sweet toppings
What Are Latkes?
Latkes are traditional Jewish potato pancakes made from grated potatoes, onions, eggs, and flour or matzo meal, then pan-fried until crispy. They are especially popular during Hanukkah because frying foods in oil symbolizes the miracle of the oil in Jewish tradition.
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Ingredients
- 2 pounds russet potatoes
- 1 large yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour or matzo meal
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
- Sour cream, for serving
- Applesauce, for serving
Kitchen Equipment
- Box grater or food processor
- Large mixing bowl
- Colander or clean kitchen towel
- Large skillet or frying pan
- Paper towels
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Step-by-Step Instructions
Step 1: Prepare the Potatoes and Onion
Peel the potatoes and onion. Grate them using a box grater or food processor with a shredding attachment.
Transfer the grated mixture into a colander or clean kitchen towel and squeeze out as much liquid as possible. This is one of the most important steps for crispy latkes.
Step 2: Make the Batter
In a large bowl, beat the eggs. Add the squeezed potatoes and onion mixture.
Mix in the flour, salt, and black pepper until everything is evenly combined.
Step 3: Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high heat.
To test if the oil is ready, drop in a tiny bit of the potato mixture. If it sizzles immediately, the oil is hot enough.
Step 4: Fry the Latkes
Scoop about 1/4 cup of the potato mixture into the skillet for each pancake. Flatten gently with a spatula.
Cook for 3–4 minutes per side until deeply golden brown and crispy.
Do not overcrowd the pan. Fry in batches if necessary.
Step 5: Drain and Keep Warm
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
Keep warm in a 250°F (120°C) oven while cooking the remaining batches.
Step 6: Serve
Serve hot with sour cream and applesauce for the classic experience.
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Tips for the Crispiest Potato Pancakes
- Use russet potatoes because they contain more starch.
- Remove as much liquid as possible before mixing.
- Fry in properly heated oil for crisp edges.
- Avoid overcrowding the skillet.
- Serve immediately for the best texture.
Delicious Variations
Cheesy Latkes
Add shredded cheddar or Parmesan cheese for extra richness.
Herb Potato Pancakes
Mix in chopped parsley, dill, or chives for fresh flavor.
Sweet Potato Latkes
Swap regular potatoes for sweet potatoes for a sweeter twist.
Garlic Latkes
Add minced garlic for a bold savory taste.
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What to Serve with Latkes
- Sour cream
- Applesauce
- Smoked salmon
- Poached eggs
- Fresh salad
- Yogurt dip
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked latkes in a single layer, then transfer to freezer bags for up to 2 months.
Reheating
Bake in a 375°F oven for 10–15 minutes until hot and crispy again.
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Nutritional Information (Per Serving Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Carbohydrates | 28g |
| Protein | 6g |
| Fat | 14g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 340mg |
