Our classic Potato Latke Recipe is simple to make with a crispy, crunchy coating, and pillowy soft inside. These potato pancakes are perfect for a holiday celebration or to enjoy any time of year!
Potato Latkes are a Hanukah staple, but you don’t have to celebrate to enjoy these perfectly golden potato pancakes! Really, latkes are just another incredible way to enjoy potatoes, one of our favorite side dishes. If you like creamy potatoes, make our fondant potatoes. Cold? Give potato salad a whirl. And, of course, the classic dinner sides like au gratin and mashed potatoes. But when you’re craving crispy, golden brown, and perfectly seasoned fried potatoes, you need this Potato Latkes recipe.
Shredded russet potatoes are combined with onion, pepper, and baking powder, using eggs and matzo meal or breadcrumbs to hold everything together before getting fried until the outside is crispy and brown and the inside is soft and pillowy. While these are an obvious choice for your Hanukha celebration, you don’t need a holiday to make this savory and delicious side dish.
Brief History of Potato Latkes (origins)
The history of potato latkes is tied to Jewish culture, specifically during the celebration of Hanukah. Surprisingly, their history began with the celebration of oil, not potatoes. The story goes that after the rededication of the ancient Jewish Temple, the everlasting light was relit with only enough oil for one day, but amazingly, the oil burned for eight days. This has led to the tradition of lighting eight candles and eating potatoes fried in oil.
Originally, latkes were made with cheese (since potatoes weren’t available in Europe until after the 16th century). Eventually, potatoes made their mark as a low-cost food that was widely available and accessible, morphing tradition into what it is today.
How to Make Potato Latkes
Ingredients
Process
- Using the large holes of a box grater, grate potatoes and onion (OR grate potatoes and onion in a food processor with a grater attachment).
- Transfer shredded potato and onion to the center of a few layers of cheesecloth, or a clean towel and squeeze out as much water as possible.
- Transfer mixture to a mixing bowl and add eggs, matzo meal (or breadcrumbs), baking powder, salt, and pepper.
- Carefully, but thoroughly mix together until fully combined.
- Pour oil into a skillet and heat over medium heat (to about 325ËšF).
- Drop 2 tablespoon sized dollops of potato mixture into the hot oil (mixture should sizzle) about 1 1/2 inches apart. Use a rubber spatula to help form and flatten the dollops into discs.
- Pan fry latkes until the edges begin to brown and crisp, 4 to 5 minutes. Flip and continue to pan fry for an additional 3 to 4 minutes.
- Transfer latkes to a plate lined with paper towels (or a baking sheet lined with paper towels and a cooling rack) and lightly season with salt. Fry remaining batter (same as #6-10).
Why Add Baking Powder to Potato Latkes?
Adding baking powder to your potato batter helps your latkes become soft and fluffy on the inside while the outside crisps up in the oil. Just a teaspoon of baking powder can help keep your latkes from becoming too dense or heavy as it creates little air pockets as it cooks. While it seems minor, using baking powder does make a big difference!
Tips for the BEST Potato Latkes
- Remove as much water as you can. Take a few extra minutes to soak as much moisture as possible from the potatoes and onion. This helps the outsides crisp up better and prevents the potatoes from becoming soggy as they cook in the oil.
- Avoid overmixing the potatoes. Mix just until everything is combined to avoid too much starch being released, which can make the texture more gluey than light and fluffy.
- Keep the latkes the same size. To make sure everything cooks evenly, try to stick to a two-tablespoon scoop for each latke. If you don’t have a two-tablespoon measuring spoon, check your coffee scoop, protein powder scoops, or cookie scoop, which are often right around two tablespoons.
- Work in batches. Overcrowding the pan will prevent the latkes from getting crispy, as the steam from one potato pancake will moisten the one next to it. Make sure you have at least 1 1/2 inches of space between each latke.
- Keep them warm and crispy before serving. If you’re not serving these potato latkes straight from the stovetop, preheat your oven to 200 degrees (or as low as it goes) and place the fried latkes on a parchment-lined sheet pan (not touching) until you’re ready to serve them. This helps keep everything hot and crispy!
Variations
While this recipe will help you make and enjoy the most delicious classic potato latkes you’ve ever had, here are some fun variations if you’re ready to switch things up!
- Swap half or all of the potato for sweet potato for a slightly sweeter, richer flavor. You could also add a pinch of warming spices like cinnamon or nutmeg to compliment the sweeter taste.
- Add fresh herbs like parsley, chives, dill, rosemary, or thyme for a fresh burst of flavor.
- Shred a zucchini and add to the potato mixture for a slight change in texture and flavor. Just be sure to really soak up all the moisture, as zucchini can hold a lot of water.
- Make these potato latkes cheesy by adding half a cup of shredded cheddar, mozzarella, parmesan, or Gruyere.
- Make vegan potato latkes by swapping the egg for an egg substitute or two flax eggs (two tablespoons of ground flax mixed with six tablespoons of water and let it sit for five minutes).
Storing and Reheating Leftovers
To store leftover potato latkes, let them cool completely, then place them in a single layer in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can also freeze your cooked latkes in a single layer in a freezer bag or freezer-safe container for up to three months.
To reheat your potato latkes so that they crisp right back up, we highly recommend using the oven and not the microwave. Preheat the oven to 425 degrees and place your latkes (with plenty of space between them) on a parchment-lined sheet pan. Bake them for 10 to 15 minutes or until the outsides are crispy and the potato pancakes are warmed.
What to Serve with Potato Latkes?
Potato latkes are often topped with sour cream or applesauce, depending on the flavor you want to give them. Here are some of our favorite foods to serve with potato latkes for a complete meal!
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Potato Latkes Recipe
Our classic Potato Latke Recipe is simple to make with a crispy, crunchy coating, and pillowy soft inside. These potato pancakes are perfect for a holiday celebration or to enjoy any time of year!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings:
 INGREDIENTS Â
 INSTRUCTIONS Â
Pour oil into a skillet and heat over medium heat (to about 325ËšF).
Using the large holes of a box grater, grate potatoes and onion. (Alternatively use a food processor with a grating attachment)
Transfer shredded potato and onion to the center of a few layers of cheesecloth, or a clean towel and squeeze out as much water as possible.
Transfer mixture to a mixing bowl and add eggs, matzo meal (or breadcrumbs), baking powder, salt, and pepper.
Carefully, but thoroughly mix together until fully combined.
Drop 2 tablespoon sized dollops of potato mixture into the hot oil (mixture should sizzle) about 1 1/2 inches apart. Use a rubber spatula to help form and flatten the dollops into discs.
Pan fry latkes until the edges begin to brown and crisp, 4 to 5 minutes.
Flip and continue to pan fry for an additional 3 to 4 minutes.
Transfer latkes to a plate lined with paper towels and lightly season with salt.
Fry remaining batter (same as #6-10).
Transfer latkes to a serving plate and serve with a side of applesauce and sour cream.
 NOTES Â
-
- Remove as much water as you can. Take a few extra minutes to soak as much moisture as possible from the potatoes and onion. This helps the outsides crisp up better and prevents the potatoes from becoming soggy as they cook in the oil.
-
- Avoid overmixing the potatoes. Mix just until everything is combined to avoid too much starch being released, which can make the texture more gluey than light and fluffy.
-
- Keep the latkes the same size. To make sure everything cooks evenly, try to stick to a two-tablespoon scoop for each latke. If you don’t have a two-tablespoon measuring spoon, check your coffee scoop, protein powder scoops, or cookie scoop, which are often right around two tablespoons.
-
- Work in batches. Overcrowding the pan will prevent the latkes from getting crispy, as the steam from one potato pancake will moisten the one next to it. Make sure you have at least 1 1/2 inches of space between each latke.
-
- Keep them warm and crispy before serving. If you’re not serving these potato latkes straight from the stovetop, preheat your oven to 200 degrees (or as low as it goes) and place the fried latkes on a parchment-lined sheet pan (not touching) until you’re ready to serve them. This helps keep everything hot and crispy!
Calories: 354kcal Carbohydrates: 32g Protein: 6g Fat: 23g Saturated Fat: 4g Polyunsaturated Fat: 13g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 55mg Sodium: 584mg Potassium: 635mg Fiber: 3g Sugar: 2g Vitamin A: 82IU Vitamin C: 10mg Calcium: 75mg Iron: 2mg
CUISINE: Jewish
KEYWORD: classic potato pancakes, hanukkah recipe, holiday recipe, potato recipe
COURSE: Side Dish
DIET : Kosher
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