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Potato latkes - perfect for eating

Crispy Potato Latkes

These crispy and golden **Potato Latkes** are a classic comfort food, perfect for Hanukkah or any time you’re craving a crispy, savory treat. Made with shredded potatoes, onions, and a touch of seasoning, these latkes are pan-fried to perfection, creating a crunchy exterior with a tender, flavorful center. Serve them with applesauce or sour cream for a traditional touch!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Ashkenazi Jewish
Servings 6
Calories 180 kcal

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.
    Person grating potatoes on a box grater over a wooden cutting board. A few whole potatoes are in a wooden container nearby.
  • **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.
    Bowl with grated potatoes, raw egg, flour, seasoning, and sliced onions. Eggshells and whisk nearby.
  • **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.
    Person frying potato pancakes in a pan on a stovetop, surrounded by ingredients and kitchen items, with a warm, soft lighting.
  • **Repeat & Serve:** Continue frying in batches, adding more oil as needed. Serve warm with applesauce or sour cream.
    Six golden-brown potato patties frying in a pan on a stovetop, with a spatula lifting one. A bottle and pepper mill are in the background.

Notes

- For extra crispiness, fry in small batches and avoid overcrowding the pan.
- 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.
Keyword latkes, potatos