If you’ve been searching for a crisp, golden, and utterly comforting treat, you’ve just found the perfect classic with this Potato Latkes Recipe. These delightful potato pancakes balance the perfect crunch with a soft, savory center, making them a beloved dish that brings people to the table with smiles and hungry hands. The magic lies not only in the simple ingredients but in the way they’re lovingly combined and cooked to create something truly special. Whether you’re making them for a festive occasion or a cozy weekend breakfast, this Potato Latkes Recipe will feel like a warm hug straight from the kitchen.
Ingredients You’ll Need
Every ingredient here plays a starring role, creating the perfect balance of texture and flavor in your latkes. What’s wonderful is how simple these ingredients are, yet when combined just right, they transform into a dish that tastes surprisingly complex and comforting.
- Russet potatoes: These starchy potatoes give a fluffy interior and crispy exterior—ideal for latkes.
- All-purpose flour (or kosher Matzo Meal): This binds everything together without overpowering the natural potato goodness.
- Onion: Adds a subtle sweetness and sharpness, enhancing the savory taste of the latkes.
- Baking powder: Helps lighten the latkes so they aren’t too heavy or dense.
- Fine sea salt: Elevates the flavors and balances the sweetness of the onion.
- Freshly ground black pepper: Adds just the right hint of spice.
- Large egg: Acts as a natural binder, giving structure to each latke.
- Kosher salt: For sprinkling on top, adding a burst of salty crispness.
- Vegetable oil or extra light olive oil: For frying, providing that golden, irresistible crust.
How to Make Potato Latkes Recipe
Step 1: Grate and Drain the Potatoes and Onion
Start by grating your potatoes and onion using the large holes on a box grater or a food processor’s grating disk. This step is essential because it melts the flavors together. Once grated, transfer the mixture into a cheesecloth or clean, lint-free dish towel and squeeze out as much liquid as possible. You’ll be amazed how much moisture these ingredients release, and removing it is key to achieving those crispy latkes everyone dreams about.
Step 2: Mix the Batter
In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. Then, whisk in the egg until everything is nicely combined. Add your squeezed, dry potato mixture into the bowl and fold it gently but thoroughly so every shred is coated in this simple batter. This mixture is basically your golden ticket to crisp, cohesive latkes that hold together perfectly.
Step 3: Fry to Golden Perfection
Set your heavy-bottomed skillet over medium-high heat and pour in enough oil to cover about a quarter-inch of the pan. Watch for that shimmering moment—that’s your signal that the oil is hot and ready. Use a heaping tablespoon or a trigger-release ice cream scoop to drop the batter into the pan, then immediately press down with a spatula to form neat little disks. Fry for about 4-5 minutes until the edges turn a gorgeous brown, then flip and cook for another 3 to 4 minutes. This step requires patience but guarantees that perfect crunch every time.
Step 4: Drain and Season
Transfer your golden latkes onto a paper towel-lined plate to soak up excess oil. While they’re still hot, sprinkle liberally with kosher salt—this finishing touch intensifies the flavor and adds a delightful burst of saltiness with every bite. Continue frying the rest of your batter, adding more oil as needed. Serve them immediately with your favorite accompaniments for best results.
How to Serve Potato Latkes Recipe
Garnishes
Traditionally, latkes are served with sour cream and applesauce, and for good reason—each garnish brings a different dimension of flavor. The cool, tangy sour cream complements the savory richness of the latkes, while the sweet, fruity applesauce balances the crispy potatoes with a lovely contrast. Fresh chives or dill sprinkled on top add a fresh, herbaceous note that brightens the palate beautifully.
Side Dishes
Potato latkes are wonderfully versatile, so consider pairing your latkes with light salads featuring crisp greens or tangy vinaigrettes to cut through the richness. They can also work perfectly alongside smoked salmon, smoked whitefish, or a bowl of warm, comforting chicken soup, especially when serving during festive meals. The crispy texture of latkes adds a welcome crunch and heartiness to any plate.
Creative Ways to Present
Want to impress friends or family? Try stacking mini latkes with dollops of sour cream and a sprinkle of fresh herbs between layers for an elegant look. Alternatively, serve them topped with crème fraîche, caviar, or a spoonful of gourmet smoked fish for a fancy twist. You can even turn them into small appetizers by adding a sliver of smoked salmon and a caper on each latke for bite-sized delights. The possibilities are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, don’t worry—they reheat surprisingly well. Store any extra latkes in an airtight container in the refrigerator for up to 2 days. To keep them from getting soggy, place a paper towel between layers, which helps absorb excess moisture and maintain their crispiness.
Freezing
You can freeze latkes for longer storage. After frying, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a resealable freezer bag or airtight container. They’ll keep beautifully for up to 3 months, making them a handy snack or side dish ready whenever you need it.
Reheating
For best results when reheating potato latkes, skip the microwave—it tends to make them soggy. Instead, warm them in a preheated oven at 350°F (175°C) on a wire rack placed over a baking sheet, which allows air circulation and retains crispiness. Heat for about 10-15 minutes until warmed through and crisp. You can also reheat them briefly in a hot skillet with a little oil for that fresh-fried texture.
FAQs
Can I use a food processor for grating potatoes in this Potato Latkes Recipe?
Absolutely! A food processor with a grating disk makes grating potatoes and onions quicker and less messy. Just be sure not to over-process, or you may end up with a mash instead of shreds.
Why do I need to squeeze the liquid from the grated potatoes?
Removing excess moisture is crucial because water inhibits crispiness. The more liquid you remove, the crisper your latkes will be when fried—so don’t skip this step!
Can I substitute the flour with another binding agent?
Yes, kosher Matzo Meal is a traditional alternative that provides a slightly different texture and helps bind the latkes without making them heavy.
What oil is best for frying latkes?
Vegetable oil or extra light olive oil are great choices because they have a high smoke point and neutral flavor, allowing your latkes to get crispy without tasting oily or burnt.
How do I know when the oil is at the right temperature for frying?
Look for shimmering oil that moves fluidly in the pan but is not smoking. You can also test by dropping a small bit of batter into the oil—if it sizzles and bubbles up immediately, the oil is hot enough.
Final Thoughts
This Potato Latkes Recipe isn’t just a dish—it’s a joyful experience that brings warmth and a sense of togetherness to your table. I encourage you to try making these latkes at home; once you taste that perfect crispy exterior and soft, flavorful inside, you’ll see why they’re loved across generations. Happy cooking, and may your kitchen be filled with irresistible aromas and happy hearts!
Print
Potato Latkes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 latkes (3-inch diameter each)
- Category: Snack
- Method: Frying
- Cuisine: Jewish, Eastern European
Description
Crispy and golden Potato Latkes made from shredded russet potatoes and onions, perfectly seasoned and fried to perfection. These traditional Jewish pancakes are a delicious treat, ideal for festive occasions or a comforting snack served warm with sour cream and chives.
Ingredients
Potato Mixture
- 2 large russet potatoes (peeled, about 1 lb)
- 1/2 medium onion (peeled)
Binding and Seasoning
- 1/4 cup all-purpose flour (or kosher Matzo Meal)
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
For Frying
- Vegetable oil or extra light olive oil, about 1/4 inch depth for frying
- Kosher salt, for sprinkling
Instructions
- Grate Potatoes and Onion: Using the large holes of a box grater or the grating disk of a food processor, grate the peeled russet potatoes and onion. Transfer the grated mixture onto a cheesecloth or a clean, lint-free dishtowel and squeeze out as much liquid as possible to ensure crispy latkes.
- Mix Batter: In a large mixing bowl, whisk together the flour, baking powder, fine sea salt, and freshly ground black pepper. Add the egg and whisk to combine. Stir in the thoroughly drained grated potatoes and onions, making sure the mixture is evenly coated with the batter.
- Heat Oil and Fry Latkes: Heat a large, heavy-bottomed skillet over medium-high heat and pour in enough vegetable or extra light olive oil to cover the bottom about 1/4 inch deep. Once the oil shimmers, drop the potato mixture by heaping tablespoons (or using a trigger-release ice cream scoop) into the skillet. Immediately press each mound gently with a spatula to form flat disks.
- Cook Until Golden Brown: Fry the latkes without moving them until the edges turn golden brown, about 4 to 5 minutes. Flip carefully and cook the other side until it is also golden and crisp, approximately 3 to 4 minutes more.
- Drain and Season: Transfer the cooked latkes to a paper-towel-lined plate to drain excess oil. While still hot, sprinkle lightly with kosher salt. Repeat the frying process with the remaining batter, adding more oil to the pan as needed.
- Serve: Serve the potato latkes warm, ideally accompanied by sour cream and garnished with fresh chives for a traditional and delicious finishing touch.
Notes
- Use a heavy-bottomed skillet to maintain even heat and prevent burning.
- Make sure to squeeze out as much liquid as possible from the grated potatoes to achieve crispiness.
- Adjust the oil quantity as needed; latkes should shallow fry, not deep fry.
- If preferred, substitute flour with kosher Matzo Meal for traditional Passover variation.
- Serve immediately for best texture; leftovers can be reheated in a clean skillet or oven to restore crispiness.
