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
I made these with the students in my self-contained special education classroom to celebrate Hanukkah! They tasted amazing and the kids LOVED making them!
That’s awesome! I’m happy to know that the kids were involved in making this recipe, glad that everyone loved it!
I finally saw Sharkie!! I was beginning to think you guys were messing with us. This recipe looks so good. I hope I get a chance to try it soon. When I first saw it, I assumed it was going to be a way to reuse uneaten mashed potatoes, it’s nice that you can choose to make these at any time, not just when you have leftovers.
Once again Natasha solves all! If you ever do anything live in SOCAL I would stand in line just to see it~
Thank you, Jordan!
The shark was behind your right shoulder, at the end of the video.
Great eye Donnetta! Thank you for watching!
Made these for my 32 y/o son for breakfast. My first time ever making them. I didn’t have enough onion, but had scallions so I used some and whoa! Delicious! Topped with an over easy egg. Great breakfast! Love your recipes.
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Could this be made with frozen, shredded hash brown potatoes?
Hi Beth! I have not tested it myself to advise.
Made 20 for 7 people, a side to your pork loin recipe. No latke leftovers. Enough said.
Awesome! Happy to know that it was a huge hit.
If I could live off potatoes this would be the recipe to use.
So good! We love these too!
Can you bake instead of frying? I plan on making this this weekend!!!!
Hi Judy! I haven’t tested that to advise. Please let us know if you experiment.
If you bake them they’ll be healthier but you’ll lose the Hanukkah connection. Hanukkah goodies are fried in oil (or fat), to commemorate a miracle with oil. Other dishes that serve the same purpose in the Jewish world are jelly doughnuts, buñuelos (a.k.a. loukoumades, or bimuelos in Ladino), and pancakes.
But at least you’re not cooking them in bacon grease 🙂
I do love me some potatoes! This recipe is easy and SO delicious. Even Sharky was wise enough to make his appearance at taste-testing time, and who can blame him? Kudos to Sharky for helping your son mix up that fry sauce 😉
Yes, it’s our favorite part of the whole process lol. We’re so glad that you enjoyed them!
This looks easy and yummy! Shark on sons hand while mixing sauce. Thanks!
Natasha I couldn’t stop laughing while watching this video; you are a great entertainer. When you brought the 3′ pepper grinder out I totally lost it and cracked up laughing! For sure I’m going to keep this recipe and prep in the future. Thank you :>)
Hi Gary! You’re very welcome! I’m glad you enjoyed it.
Saw the shark on your sons hand when he was mixing his sauce. Recipes look easy to make and delicious.
I’m planning a brunch. Can these be made ahead of time and reheated in the oven?
Hi Brenda! See my reheating instructions in the notes above.
Perfect, Natasha! I was taught how to make these when I was very young. I use a food processor now for my latkes. Quick! Thank you for your recipe. I will try them Sunday morning !
You’re very welcome, Christine!
I love your recipes ❤️❤️❤️I saw sharpie on your sons hand when he was stirring his dip. I am gonna make this!
Thank you, Laura! Enjoy.
These look delicious, I will certainly try them. Also, Can you use the same recipe with sweet potatoes?
Hi Margarita! I’ve seen them made with sweet potatoes but I have not tested it myself.
These look delicious! Sharky was on your taste tester’s right hand when he was stirring his fry sauce!
Good catch, Cindy!
This is the best potato recipe and since today is national potato day, these are perfect! thank you so much for sharing this amazing recipe
You’re very welcome, Jess!
I LOVE latkes! So crunchy on the outside, yum. They are worth every second spent making them.
They are delish! Enjoy the recipe, April!