Crispy, golden, and utterly delicious, classic potato latkes are a beloved dish enjoyed during Hanukkah and beyond. These crispy potato pancakes are made with simple ingredients, yet they deliver incredible flavor and texture. Whether served with sour cream or applesauce, these latkes are a must-try!
Why You’ll Love This Recipe
- Super crispy texture with tender insides
- Made with just a few pantry staples
- Perfect for Hanukkah or any occasion
- Easy to customize with various ingredients
- Can be made ahead and reheated for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes
- Onion
- Eggs
- All-purpose flour or matzo meal
- Salt
- Black pepper
- Baking powder (optional for extra crispiness)
- Vegetable oil for frying
Directions
- Prepare the potatoes – Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out as much liquid as possible.
- Grate the onion – Grate the onion and mix it with the grated potatoes in a large bowl.
- Mix the batter – Add eggs, flour (or matzo meal), salt, black pepper, and baking powder. Stir until well combined.
- Heat the oil – In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
- Form the latkes – Take small scoops of the mixture and flatten them into patties.
- Fry until golden – Place the latkes in the hot oil and cook for about 3-4 minutes per side, until golden brown and crispy.
- Drain and serve – Transfer the latkes to a paper towel-lined plate to remove excess oil. Serve hot with sour cream or applesauce.
Servings and Timing
- Servings: About 12 latkes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Sweet Potato Latkes – Swap russet potatoes for sweet potatoes for a sweeter twist.
- Spiced Latkes – Add a pinch of garlic powder, smoked paprika, or cumin for extra flavor.
- Gluten-Free Latkes – Use almond flour or gluten-free breadcrumbs instead of all-purpose flour.
- Cheesy Latkes – Mix in shredded Parmesan or cheddar for a cheesy variation.
- Vegan Latkes – Replace eggs with flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Storage/Reheating
- Refrigeration: Store leftover latkes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze latkes in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months.
- Reheating: Reheat in a 375°F oven for about 10 minutes or until crispy. Avoid microwaving, as it may make them soggy.
FAQs
How do I prevent my latkes from getting soggy?
Make sure to squeeze out as much moisture as possible from the potatoes before mixing.
Can I use a food processor instead of grating by hand?
Yes! A food processor with a grating attachment makes the process faster and easier.
What type of potatoes are best for latkes?
Russet potatoes are ideal because they are starchy and help bind the mixture together.
Can I make latkes ahead of time?
Yes! You can fry them in advance and reheat them in the oven before serving.
Why do my latkes fall apart while frying?
This may be due to too much moisture. Make sure to drain the potatoes well and use enough binder (eggs and flour/matzo meal).
What oil is best for frying latkes?
Vegetable oil, canola oil, or peanut oil work well because they have a high smoke point.
Can I bake latkes instead of frying?
Yes, bake them at 400°F for 20-25 minutes, flipping halfway through, though they won’t be as crispy.
How do I keep latkes warm for serving?
Place them on a baking sheet in a 200°F oven while you finish cooking the batch.
Do I need to peel the potatoes?
Not necessarily! Leaving the peel on adds extra texture and nutrients.
Can I add other vegetables?
Absolutely! You can mix in shredded carrots, zucchini, or even beets for a twist.
Conclusion
Classic potato latkes are an easy and delicious dish that delivers crispy perfection in every bite. Whether you’re making them for Hanukkah or just because you love crispy potatoes, this recipe is sure to become a favorite. Try different variations, serve them with your favorite toppings, and enjoy homemade latkes anytime!
Print
Classic Potato Latkes (Crazy Easy)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 12 latkes 1x
- Category: Appetizer, Side Dish
- Method: Pan-Fried
- Cuisine: Eastern European
- Diet: Vegetarian
Description
These crispy, golden-brown potato latkes are easy to make and absolutely delicious. Perfect for Hanukkah or any time you’re craving a crunchy, savory treat. Serve them with sour cream, applesauce, or your favorite toppings!
Ingredients
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, for extra crispiness)
- Vegetable oil for frying
Instructions
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. The drier the mixture, the crispier the latkes!
- In a large bowl, mix the potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using). Stir until well combined.
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Scoop about 2 tablespoons of the potato mixture and flatten it into a patty. Carefully place it in the hot oil. Repeat with more latkes, but don’t overcrowd the pan.
- Fry for about 3-4 minutes per side, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
- Serve hot with sour cream and applesauce. Enjoy!
Notes
- For extra crispiness, keep the latkes warm in a 250°F (120°C) oven on a wire rack while frying the rest.
- If the batter gets too wet, add a little more flour or matzo meal.
- Try adding shredded carrots or zucchini for a twist!
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