Crispy Potato Latkes – A Classic Comfort Food
Latkes are the equivalent of Jewish potato pancakes!
Golden brown, crispy on the outside, and tender on the inside—Potato Latkes are a beloved dish with deep cultural roots, particularly in Jewish cuisine. Traditionally served during Hanukkah, these delicious fried potato pancakes are made with simple ingredients like grated potatoes, onions, eggs, and flour, then pan-fried to perfection.
What makes latkes so special is their irresistible crunchy texture and savory flavor, making them a favorite side dish or appetizer any time of the year. Whether you serve them with applesauce for a touch of sweetness or sour cream for a tangy contrast, latkes are guaranteed to be a hit at your table.
Perfect for holidays, brunches, or just a cozy meal at home, this easy-to-follow latke recipe will guide you to achieving the crispiest, most flavorful potato pancakes. Let’s get cooking!
Crispy Potato Latkes
Ingredients
- 4 large russet potatoes peeled
- 1 small onion grated
- 2 large eggs beaten
- ¼ cup all-purpose flour or matzo meal for a gluten-free option
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder for extra crispiness
- ½ teaspoon garlic powder optional
- ½ cup vegetable oil for frying
Instructions
- **Prepare the Potatoes:** Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
- **Mix Ingredients:** In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour (or matzo meal), salt, pepper, baking powder, and garlic powder (if using). Stir well to combine.
- **Heat the Oil:** In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering.
- **Form the Latkes:** Scoop about ¼ cup of the potato mixture for each latke and flatten slightly. Carefully place them in the hot oil.
- **Fry Until Golden:** Cook for 3-4 minutes per side, or until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- **Repeat & Serve:** Continue frying in batches, adding more oil as needed. Serve warm with applesauce or sour cream.
Notes
- Keep latkes warm in a 200°F (93°C) oven while frying the rest.
- Swap out russet potatoes for Yukon Golds for a creamier texture.
- To make ahead, freeze latkes in a single layer and reheat in the oven at 375°F (190°C) for 10 minutes.
Alex says
I had some non-Jewish friends round who wanted to try latkes, so made them for them. We only usually have levivot at chanukah, but enjoyed them nonetheless.