Potato latkes are a timeless comfort food with a crispy golden exterior and a soft, flavorful interior. These pan-fried potato pancakes have been a staple in Jewish cuisine for centuries, enjoyed especially during Hanukkah. Their signature crispiness comes from removing excess moisture from the potatoes before frying, allowing them to develop the perfect texture.
Whether served as a savory snack, side dish, or a holiday tradition, latkes pair wonderfully with sour cream or applesauce for a balance of richness and sweetness. With a simple combination of potatoes, onions, eggs, and seasoning, these crispy delights are easy to make yet incredibly satisfying. Try them fresh off the skillet for the best experience!
Full Recipe:
Ingredients:
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- ¼ cup all-purpose flour (or matzo meal for a traditional version)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (for extra crispiness)
- Vegetable oil, for frying
Directions:
- Place grated potatoes and onion in a clean kitchen towel and squeeze out as much excess moisture as possible.
- Transfer the mixture to a large bowl and add the eggs, flour, salt, black pepper, and baking powder. Mix until well combined.
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Drop heaping tablespoons of the potato mixture into the hot oil, pressing down slightly to flatten into pancakes.
- Fry for 3-4 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with sour cream or applesauce.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 230 kcal | Servings: 4 servings
History and Cultural Significance
Potato latkes are a traditional dish commonly associated with Jewish cuisine, particularly during Hanukkah. The origins of latkes trace back to Eastern Europe, where Jewish communities adapted Italian ricotta-based pancakes into the potato-based version we know today. Potatoes became the staple ingredient due to their affordability and availability. Latkes symbolize the miracle of Hanukkah, as they are fried in oil, representing the small amount of oil that kept the menorah in the Second Temple lit for eight days.
However, potato latkes are not just for Hanukkah—they are enjoyed worldwide as a delicious comfort food, loved for their crispy texture and rich, savory taste.
Cooking Tips for the Perfect Latkes
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Remove Excess Moisture:
- One of the key secrets to crispy latkes is squeezing out as much liquid as possible from the grated potatoes and onions. This prevents sogginess and helps achieve a crunchy texture.
- You can use a clean kitchen towel or cheesecloth to wring out the moisture thoroughly.
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Choose the Right Potato:
- Russet potatoes work best because they are high in starch and low in moisture, which helps bind the latkes together and makes them extra crispy.
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Use the Right Oil for Frying:
- Vegetable oil, canola oil, or peanut oil are great choices as they have a high smoke point and neutral flavor.
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Don’t Overcrowd the Pan:
- Frying too many latkes at once will lower the oil temperature, making them absorb more oil and turn greasy rather than crispy.
- Work in small batches and maintain the oil temperature at around 350-375°F (175-190°C).
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Use a Cast-Iron or Heavy Skillet:
- A cast-iron skillet retains heat well and helps the latkes cook evenly.
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Keep Them Warm & Crispy:
- If you’re making a large batch, place cooked latkes on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them warm and crispy until serving.
Serving Suggestions
While latkes are traditionally served with applesauce and sour cream, there are many delicious variations and toppings to try:
✅ Savory Toppings:
- Smoked salmon with cream cheese and dill
- Poached or fried eggs for a latke-style Eggs Benedict
- Greek yogurt with fresh herbs (like chives or parsley)
- Avocado slices with chili flakes and lemon zest
✅ Sweet Toppings:
- Cinnamon sugar sprinkled over hot latkes
- Honey or maple syrup drizzle
- Fresh fruit compote (like berries or spiced apples)
✅ Cheesy Options:
- Sprinkle parmesan or feta cheese before serving
- Melted cheddar or Swiss cheese on top for extra indulgence
Storage and Reheating Instructions
To Store:
- Refrigerator: Store cooled latkes in an airtight container for up to 3 days.
- Freezer: Lay latkes in a single layer on a baking sheet and freeze for 1-2 hours before transferring them to a freezer bag. They can be frozen for up to 2 months.
To Reheat:
- Oven (Best Method): Bake at 375°F (190°C) for 10-15 minutes until hot and crispy.
- Air Fryer: Reheat at 375°F (190°C) for 5-7 minutes.
- Skillet: Reheat in a dry skillet over medium heat for 2-3 minutes per side.
- Microwave (Not Recommended): While convenient, microwaving can make latkes soft rather than crispy.
Why This Recipe is the Best
- Crispy and Golden Brown – Achieves the perfect texture with a combination of potato starch and flour to bind the ingredients together.
- Easy to Make – With just six basic ingredients, this recipe is simple enough for beginners.
- Great for Any Occasion – Traditionally served during Hanukkah, but can be enjoyed as an appetizer, side dish, or snack.
- Customizable – Easily adapt this recipe for different diets by making gluten-free, vegan, or spicy variations.
Secrets to Making the Crispiest Latkes
Getting that perfect crunch on latkes is all about the right technique and ingredients. Follow these expert tips for the crispiest latkes:
1. Choose the Right Potatoes
- The best potatoes for latkes are starchy potatoes, like Russet potatoes.
- Avoid waxy potatoes like red potatoes, as they hold too much moisture.
2. Squeeze Out All the Moisture
- Grated potatoes contain a lot of water, which can make latkes soggy instead of crispy.
- Use a cheesecloth or a clean kitchen towel to squeeze out excess liquid before mixing the batter.
3. Use the Right Oil for Frying
- Latkes should be fried in neutral oils with a high smoke point. Best options include:
✅ Vegetable oil
✅ Canola oil
✅ Peanut oil
✅ Sunflower oil - Avoid olive oil for frying, as it has a low smoke point.
4. Fry at the Right Temperature
- The oil should be heated to 350-375°F (175-190°C). If the oil is too cold, the latkes will absorb too much oil and turn greasy.
5. Don’t Overcrowd the Pan
- Fry latkes in small batches to maintain proper oil temperature and crispiness.
Latke Variations and Creative Twists
Try these fun variations to give your latkes a unique spin:
- Sweet Potato Latkes – Use sweet potatoes for a naturally sweeter taste.
- Zucchini Latkes – Mix shredded zucchini and carrots for a lighter version.
- Spicy Jalapeño Latkes – Add chopped jalapeños for extra heat.
- Cheesy Latkes – Stir in grated cheddar or feta cheese for a richer flavor.
- Gluten-Free Latkes – Replace flour with cornstarch or almond flour for a gluten-free option.
- Vegan Latkes – Replace eggs with a flaxseed or chia seed mixture.
Pairing Ideas for a Full Meal
While latkes are delicious on their own, they can be paired with a variety of dishes for a well-rounded meal.
For Breakfast:
✔ Serve latkes with scrambled eggs and smoked salmon.
✔ Pair them with avocado toast and a green smoothie.
For Lunch or Dinner:
✔ Enjoy latkes with a bowl of tomato soup.
✔ Serve alongside grilled chicken or roasted vegetables.
Fun Facts About Latkes
🔹 Latkes were originally made from cheese, not potatoes, in the 14th century!
🔹 In some Jewish communities, latkes are eaten with honey instead of applesauce.
🔹 The world’s largest latke was made in New York in 2017, weighing over 250 pounds!
🔹 The record for most latkes eaten in one minute is 46 latkes, set by Joey Chestnut in a food competition.
Conclusion
Latkes are crispy, comforting, and incredibly versatile. Whether you’re making them for a Hanukkah celebration or just as a delicious side dish, they’re sure to be a hit. By following the tips above, you’ll get perfectly golden-brown, crispy latkes every time.
Give this recipe a try, experiment with toppings, and enjoy one of the most iconic potato dishes in the world!