Why You’ll Love This Recipe

I love this latke recipe because it’s simple, authentic, and consistently delicious. The ingredients are minimal, yet the results are irresistible—crispy edges, a soft center, and just the right amount of salt and onion flavor. It’s also a flexible recipe that I can easily double for a crowd or make ahead for reheating later. Nothing beats the sound and smell of potatoes sizzling in the pan—it’s pure comfort food.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 medium russet potatoes, peeled
1 large egg, beaten (or more as needed)
2 tablespoons all-purpose flour
1 tablespoon grated onion
½ teaspoon salt, or more to taste
¼ cup peanut oil for frying (or as needed)

Directions

I start by peeling the potatoes and slicing them so they fit easily into my food processor fitted with the grater attachment. Once shredded, I transfer them to a cheesecloth or clean kitchen towel and squeeze out as much moisture as I can. This step is key to achieving crisp latkes—too much liquid can make them soggy.

I measure about 2 cups of the drained, shredded potatoes and place them in a medium bowl. I add the beaten egg, flour, grated onion, and salt, then stir everything together until the mixture is evenly combined and coated.

Next, I heat about ¼ inch of peanut oil in a large, heavy-bottomed skillet over medium-high heat. When the oil shimmers and a drop of batter sizzles immediately, it’s ready. I carefully drop large spoonfuls of the potato mixture into the hot oil and flatten each mound gently with the back of the spoon to form patties about ¼ to ½ inch thick.

I fry each latke for about 4–5 minutes per side until they’re deeply golden brown and crisp. I remove them with a slotted spatula and place them on a paper towel-lined plate to drain any excess oil. I repeat with the remaining mixture, adjusting the heat as needed so the oil stays hot but doesn’t smoke.

I serve the latkes hot with a dollop of sour cream, applesauce, or smoked salmon for a savory twist.

Servings and Timing

This recipe makes about 12 latkes, enough to serve 6 people. It takes roughly 15 minutes to prep, 20 minutes to cook, for a total time of about 35 minutes.

Variations

Sometimes I add finely chopped chives or green onions to the mix for extra flavor. For a slightly sweeter version, I use Yukon Gold potatoes instead of russets. I’ve also mixed in a bit of grated carrot or zucchini for color and added nutrients. When I want extra-crispy latkes, I sprinkle a bit of matzo meal into the batter instead of flour.

Storage/Reheating

I store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 400°F oven for about 8–10 minutes until hot and crisp again. They also freeze beautifully—I just arrange them in a single layer, freeze until solid, then transfer them to a freezer bag. To reheat from frozen, I bake them at 400°F for 12–15 minutes.

FAQs

How do I keep latkes crispy?

I always squeeze out as much liquid as possible from the potatoes and avoid overcrowding the pan while frying. I also place fried latkes on a wire rack or paper towels to drain.

Can I make them ahead of time?

Yes, I can fry them earlier in the day, then reheat in a 400°F oven right before serving—they’ll crisp right back up.

What oil is best for frying?

I prefer peanut oil for its high smoke point and neutral flavor, but canola or vegetable oil work well too.

Can I bake latkes instead of frying?

You can, but they won’t be as crispy. Bake them at 425°F on a greased baking sheet, flipping halfway through.

Why do my latkes fall apart?

The mixture may be too wet or lacking enough binder. I make sure to squeeze out the potatoes well and add a bit more flour or egg if needed.

Can I use sweet potatoes?

Yes, sweet potato latkes are delicious! I just reduce the flour slightly since they have less moisture.

Do I have to use a food processor?

Not necessarily. I sometimes use a box grater for smaller batches—it takes more time, but works perfectly.

How do I know when the oil is ready?

Drop a small shred of potato into the oil—it should sizzle immediately without burning.

What can I serve with latkes?

I love them with applesauce for sweetness or sour cream for tang. Smoked salmon, chives, or even poached eggs make them a great brunch option.

Can I add seasoning?

Definitely. A pinch of black pepper, garlic powder, or even paprika adds an extra layer of flavor.

Conclusion

I love making these classic Potato Latkes because they’re crispy, golden, and irresistibly satisfying. Whether I serve them for Hanukkah or as a comforting side any time of year, they’re always a hit. The perfect balance of crispness, soft potato inside, and subtle onion flavor makes every bite pure comfort. With applesauce, sour cream, or smoked salmon, these latkes never disappoint—they’re simple, traditional, and absolutely delicious.