Crispy Classic Potato Latkes Recipe (2024)

by lena gladstone |

My 5-ingredient Crispy Classic Potato Latkes Recipe makes for a crunchy snack, breakfast, or side dish. Traditionally served at Hanukkah, these golden brown potato pancakes taste so savory and are perfect for dipping in the creamy sour cream and dill sauce.

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Crispy Classic Potato Latkes Recipe (1)

The Best Potato Latkes Recipe

I’m obsessed with these crispy potato pancakes! Crunchy on the outside and soft on the inside, my Crispy Classic Potato Latkes Recipe is great for a crowd, at Sunday brunch, or celebrating Hanukkah.

Potato latkes are a celebratory food traditionally served around Hanukkah. Made with shredded potatoes, onion, and eggs, the pan-fried latkes are so crispy and savory. I served them with a refreshing sour cream and dill sauce but you can use hummus, pesto, tzatziki, or applesauce instead.

There’s lots of room for customizations in this latke recipe. Make them extra savory with chives or Cajun seasoning mixed in, or add a little nutrition by using sweet potatoes instead. However you serve them, crispy classic potato latkes are sure to be a hit!

How to Shred Potatoes

Shredding the potatoes and onions in a food processor with a shredding attachment will make the process so quick and easy. Otherwise, do it by hand using the large holes on a hand grater.

How to Bind the Potatoes

Potato latkes need a binding agent, A.K.A. something that will hold them together. In this recipe, the potatoes and onions are mixed with eggs and flour, but applesauce, matzo meal, or breadcrumbs are sometimes used instead. Once they all come together and the mixture emulsifies, the latke patties stick together and won’t fall apart.

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How To Make Potato Latkes

Once the potatoes and onions are shredded and drained, mix them in a bowl with the eggs, flour, and salt.

Heat the oil in a skillet and drop in spoonfuls of the latke mixture. Cook for 1 minute before pressing them down with a spatula. Flip them over when they’re golden brown and cook for another few minutes on the other side. Transfer the fried latkes to a paper towel-lined plate.

When all of the mixture is used up, you can serve the latkes right away with sour cream or yogurt sauce or store them in the oven until you’re ready to dig in.

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What To Serve With Latkes

Latkes are traditionally served with sour cream and applesauce on top or on the side for dipping. Sour cream or plain Greek yogurt mixed with a little dill, chives, or green onions adds a touch of extra delicious flavors. If you’re serving these at a party, include loaded hummus and arugula basil pesto for more nutritious dip options.

Latkes aren’t only for dipping! They make a crispy and savory replacement for English muffins with salmon eggs benedict or bagels with cream cheese and lox. Top them with my pickled red onions to really make the savory flavors pop!

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Tips and FAQs

  • It’s very important to squeeze as much liquid from the shredded potatoes as possible. This is the secret to crispy potato latkes!
  • Use an oil with a high burn point, like avocado oil. Other good options are peanut oil, grapeseed oil, or canola oil.
  • Keep the oil hot in the pan by only frying a few latkes (about 5 to 7) at a time. Overcrowding will affect the temperature of the heat.
  • Feel free to add more seasonings into the latke mixture, like Cajun seasoning, dried herbs, or ginger.
  • Make the pancakes as thin or as thick as you like!
  • This recipe makes about 22 to 26 latkes. If you end up with leftovers, wrap them in plastic and store them in the fridge for 1 or 2 days, or freeze them for up to 2 weeks.

Do You Peel Potatoes For Latkes?

I like the look of the peeled potatoes in latkes, but you can leave them unpeeled if you want to save time. Just make sure you wash and scrub unpeeled potatoes really well.

What Type Of Potato Is Best For Latkes?

Any type of potatoes with a lot of starch will work. I used Yukon Gold’s, but you can use Russets or even baby potatoes of any color.

Can I Make Latkes With Sweet Potatoes?

Yes! Use the same measurements in the recipe if you’re making these with sweet potatoes instead.

How to Reheat Latkes

Reheat leftover latkes in a frying pan with a little oil over medium heat so they retain their crispiness. Alternatively, add them to a parchment-lined baking sheet and reheat in a 350ºF oven until warmed through.

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More Comforting Recipes with Potatoes

  • Easy Olivier Salad
  • Leftover Mashed Potato Waffles
  • Grilled Smashed Potato Salad
  • Mini Hasselback Potatoes

If you try this Crispy Classic Potato Latkes Recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Crispy Classic Potato Latkes Recipe (6)

Crispy Classic Potato Latkes Recipe

3.9 from 63 votes

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 22 latkes

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My 5-ingredient Crispy Classic Potato Latkes Recipe makes for a crunchy snack, breakfast, or side dish. Traditionally served at Hanukkah, these golden brown potato pancakes taste so savory and are perfect for dipping in the creamy sour cream and dill sauce.

Ingredients

Potato Latkes

  • 1 ½ lbs Yukon Gold potatoes, or use Russet, peeled and shredded
  • 1 small onion, shredded
  • 2 large egg, whisked
  • 2 tbsp flour, or substitute with potato starch
  • ¾ tsp kosher salt, or more to taste
  • ½ tsp baking powder
  • ½ cup avocado oil, or canola oil for frying

Optional Toppings

  • ½ cup sour cream, or yogurt
  • 2 tbsp fresh dill, or chives or green onions

Instructions

  • Preheat your oven to 250°F and line a large baking sheet with parchment paper. This is to keep your latkes warm and crisp before serving. (Optional)

  • Using either a food processor with a shredding attachment, or a hand grater, shred the potatoes and onions. If using a food processor, you might need to cut the potatoes and onions to fit properly.

    Crispy Classic Potato Latkes Recipe (7)

  • Using a cheesecloth, nut milk bag, or clean kitchen towel, add the shredded potatoes and onions. Squeeze as much of the liquid out as possible.

    Crispy Classic Potato Latkes Recipe (8)

  • Transfer the potatoes and onion to a large bowl. Add in the whisked eggs, flour, baking powder, and salt. Mix everything well and set the batter aside while the oil heats up.

    Crispy Classic Potato Latkes Recipe (9)

  • Heat the oil in a large skillet over medium high heat. You will have to adjust the heat between medium/medium-high as you work to keep the oil at the right temperature. Line a large plate with paper towels to drain each batch.

    Crispy Classic Potato Latkes Recipe (10)

  • Drop scoops of 1 1/2 to 2 tablespoons of the mixture into the skillet, cook for 1 minute, then press down gently with a spatula to flatten. It’s important not to crowd the skillet to keep the oil hot. I fried mine in batches of 6 or 7 at a time.

    Crispy Classic Potato Latkes Recipe (11)

  • Fry until golden brown on one side (about 2-3 minutes). Carefully flip with a spatula. Continue to cook until the second side is golden brown and crisp (another 2-3 minutes longer). When they're done, transfer the latkes to the paper towel-lined plate to drain briefly, then to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.

    Crispy Classic Potato Latkes Recipe (12)

  • Repeat with the remaining mixture until used up. This rcipe should make between 22-26 depending on how large the patties are. Serve right away (or continue to keep warm in the oven) with dill, scallions or chives and sour cream.

Notes

  • Storing: Wrap the cooked and cooled latkes in plastic and store them in the fridge for 1 or 2 days, or freeze them for up to 2 weeks.
  • Reheating: Reheat leftover latkes in a frying pan with a little oil over medium heat so they retain their crispiness. Alternatively, add them to a parchment-lined baking sheet and reheat in a 350ºF oven until warmed through.

Course: Appetizer, Breakfast, Brunch, Side Dish

Keyword: 30 minute meal, appetizer, breakfast, brunch, easy appetizer, holiday, potatoes, sauce, side dish, sides

Nutrition

Calories: 81kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 93mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg

Crispy Classic Potato Latkes Recipe (2024)

FAQs

What is the difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

How do you keep latke batter from turning brown? ›

I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water.

How do you keep potato pancakes warm and crispy? ›

Serve them hot

Timing is everything. You can use several pans at once to cook off your latkes more quickly. At the same time, set a wire rack inside of a baking sheet and place it in a 200°F oven. Then transfer the cooked latkes to the rack to keep them warm until the entire batch is finished.

What's the difference between hash browns and potato latkes? ›

Hash browns are shredded potatoes, fried (or air-fried), til golden brown. They typically remain loose, or in shreds. Latkes, a.k.a potato pancakes, are grated or ground potatoes that are mixed with egged, flour, or other binding agents. They are one piece, like a pancake.

What is the best oil for potato pancakes? ›

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

What type of potato is best for latkes? ›

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

Why are my potato pancakes not crispy? ›

Your Latkes Aren't Crisp Enough

You might also be crowding your latkes when you cook them — you want to use a large pan and make sure your latkes don't touch when they're cooking (otherwise they'll steam instead of crisping up). Additionally, your oil might not be hot enough.

Why are my potato pancakes gummy? ›

Get That Moisture Out.

Using a kitchen towel or paper towel, wring out as much moisture as possible. If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy.

Why did my potato pancakes fall apart? ›

If the potato pancakes are falling apart while you're shaping them before you start cooking, they are either either too wet or they need more flour to hold them together. You can also mix the flour a little more the mix to develop gluten and then let it rest before cooking.

How do you keep potato pancakes from turning black? ›

Get the Tips. As you are peeling potatoes, immediately submerge them, either whole or in chunks, in acidulated (a few drops of lemon or vinegar) water to prevent oxidation or they will quickly start to turn brown/gray.

Can you leave potato pancakes out overnight? ›

How Long Can Food Sit Out? The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours.

Why do Jews make latkes? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

What are Yankee potatoes? ›

In the 1800s “Yankees” in the Northeast enjoyed large. cut potatoes roasted- with crispy pan marks on the. outside and a luscious earthy center. Guests near the. kitchen could hear the slang “yanks” being yelled to.

What is the tradition of potato latke? ›

As the potato became popular in eastern Europe, it was quickly adopted to the point that today, latke is almost synonymous with potatoes. The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days.

Why do they make potato pancakes on Hanukkah? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

What is another name for potato pancakes? ›

A latke is a small pancake usually made with grated potatoes. Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.

Why do Jews eat applesauce with latkes? ›

Tradition says so

Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious.

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