These Classic Potato Latkes have irresistibly crisp, lacy edges with a tender center. Sprinkled with salt as they come off the stove and served with a dollop of sour cream, they are total comfort food.
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Helpful Reader Review
“Another hit from Natasha. Will need to make a double batch next time. Your videos insure success with every recipe. The ice cream scoop was the perfect technique. Just delicious!” – Laurie ★★★★★
Potato Latke Video
My daughter loves latkes, and I love making these fun little fritters for her. Watch my video and I’ll show you how easy it is to make traditional latkes. This latke recipe is perfect for breakfast – try them instead of your usual Breakfast Potatoes.
What are Latkes?
Latke (pronounced lot-kee) is the Yiddish word for ‘pancake.’ They’re a traditional Hanukkah food, often served alongside other dishes fried in oil to celebrate the holiday. Authentic latkes are small, crisp, shredded potato pancakes (like mini potato Hash Browns). They are similar(ish) in flavor to our Ukrainian Deruny.
Ingredients for Potato Latkes
This latke recipe is so simple to pull together, and you probably already have most of the ingredients in your kitchen and pantry.
- Potatoes – you’ll need 1 lb or 2 large peeled russet potatoes
- Onion – Halved and peeled
- Flour and Egg – Bind the batter and add structure and stability to the pancakes for frying. You can substitute the flour with 2 Tbsp of kosher matzo meal (which is traditional).
- Baking powder – a leavening to add some fluff and create better texture
- Salt and pepper – for seasoning and sprinkling finished latkes
How to Make Latkes
- Grate the potatoes and half of an onion using the large holes on a box grater or in a food processor. Use a dishtowel or cheesecloth to squeeze out excess liquid. Draining potatoes can stain your towel so don’t use your prized kitchen towels for this.
Pro Tip:
You can see in my photos that once the potatoes are grated, they will quickly start to look discolored. Don’t panic, that’s a normal and it won’t affect the final outcome of the latkes.
- Prepare potato batter – In a large mixing bowl, whisk together flour, baking powder, salt, and pepper, and then whisk in the egg. Add in the squeezed-dry grated potatoes and stir until the potatoes are evenly coated in the batter.
- Fry – Heat a large, heavy-bottomed skillet over medium-high heat and generously coat the bottom of the pan. Once the oil shimmers, add the potato mixture 1 heaping tablespoon at a time. Use a trigger-release scoop to portion your latke batter, creating evenly-sized patties. Immediately press with a spatula to form disks. Fry until the edges are browned, about 3-5 minutes per side.
- Remove – Transfer the latkes in a single layer to a paper-towel-lined plate to absorb the excess oil, and sprinkle with kosher salt. Repeat, adding more oil as needed.
How Thick Should Latkes Be?
How much you should press the latke down depends on the thickness you prefer. They can be flat and crispy or thicker and softer. Flatter latkes cook through faster, while thicker ones take longer.
How to Serve Latkes
My favorite topping for latkes is a dollop of sour cream and a sprinkle of chives. Latkes are typically served as a side dish for breakfast, lunch, or dinner. Here are a few of our favorite dishes to pair with latke:
- Poached eggs
- Tzatziki Sauce
- Creamy Cucumber Salad
- Smoked salmon and cream cheese
- Applesauce (classic holiday pairing)
- Pot Roast or Slow Cooker Brisket
- Sauerkraut
My family loves potatoes for any meal, from Au Gratin Potatoes to Creamy Mashed Potatoes and, of course, Roasted Potatoes. If you love potatoes as much as we do, this latke recipe is a must-try!
Potato Latkes Recipe
Ingredients
- 1 lb 2 large russet potatoes, peeled
- 1/4 cup all-purpose flour, or kosher Matzo Meal
- 1/2 medium onion, peeled
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
- Kosher salt, to sprinkle
- Vegetable oil or extra light olive oil for frying
Instructions
- Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible. You’ll be surprised how much liquid comes out.
- In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
- Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.
- Transfer latkes to a paper-towel-lined plate and immediately sprinkle lightly with kosher salt. Repeat with the remaining potato mixture adding more oil to the skillet as needed. Serve warm latke with sour cream, garnished with chives.
Nutrition Per Serving
Filed Under
Make-Ahead and Storage
- Prep Ahead: Shred potatoes up to a day in advance. Keep them submerged in cold water in the refrigerator. Drain and squeeze dry with a towel before cooking.
- To Refrigerate: Store cooled latkes in an airtight container for up to 3–4 days.
- To Freeze: Place cooled latkes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store up to 2 weeks.
- Reheating: Reheat in a skillet, air fryer, or a 300°F oven until hot and crisp.
More Fritter Recipes to Try
- Cheesy Chicken Fritters
- Mashed Potato Pancakes
- Salmon Cakes
- Shrimp Cakes
- Zucchini Fritters
- Apple Fritter Rings
Fantastic recipe! So easy and delicious!! Will definitely make this again! Thank you!