Potato Latkes
Updated
Updated
These classic Potato Latkes are my favorite; crispy on the outside and tender on the inside. Traditionally served for Hanukkah, I think they taste great any time of year. Made with just a few simple ingredients and deep-fried to golden perfection, there’s truly nothing quite like them!
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We’re a blended family, celebrating both Jewish holidays and Christmas every year. Since my sister hosts Christmas dinner, my mom and I take turns hosting Hanukkah. One of our favorite traditions is making potato latkes together…and every year we always regret not making a double batch, because they disappear in a flash!
Latkes—or potato pancakes—are traditionally made for Hanukkah, Rosh Hashanah, Passover, and Jewish holidays. BUT you do not need to be Jewish to enjoy them. Their deliciousness is universal!
Latkes are small potato pancakes that are comparable to corn fritters, except the main ingredients are potatoes, egg, some sort of starch, and sometimes onion (like my recipe.) Perfect latkes have a tender inside and crispy exterior—they are beyond scrumptious!
Since there always seems to be some confusion, I feel compelled to point out that latkes and hash browns are not the same thing! And latkes are never made with mashed potatoes. (Mashed potato cakes, while fantastic, are completely different.)
Potato Latkes
Ingredients
- 1 small sweet onion, peeled, stem removed, quartered
- 2 large eggs
- 1 pound russet potatoes, peeled and cut into cubes
- ½ teaspoon kosher salt
- pinch black pepper
- 3 tablespoons all-purpose flour*
- 1 cup (or more) vegetable oil, for frying
- applesauce, for serving (optional)
Instructions
- In a food processor fitted with a metal blade, combine the onion and eggs and puree until smooth and fluffy. Add the potato, using off-on pulses, process the mixture until pureed, but still retaining some texture. Add the salt, pepper, and flour and briefly process to combine – do not over process.
- Pour the mixture in a strainer over a bowl, allowing excess liquid to drain out. Give the strainer several shakes to help, if necessary.
- Preheat oven to 300°F. Line large plates with a double layer of paper towels.
- Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten just slightly with the back of a spoon – they should be about 2-3 inches in diameter.
- Fry until golden brown, about 2 minutes on each side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)
- Transfer the latkes to the paper towel-lined plates to drain. Then transfer to a large baking sheet and place in the oven until all the latkes are fried (if you haven't been snacking on them!)
- Serve immediately as is or with some applesauce or sour cream.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Potato Latkes Step by Step
Process onion, eggs and potatoes: In a food processor fitted with a metal blade, combine 1 onion cut into wedges and 2 large eggs and puree until smooth and fluffy. Add 1 pound of peeled and cubed russet potatoes, using off-and-on pulses, process the mixture until pureed, but still retaining some texture. Add the ½ tsp kosher salt, a pinch of pepper, and 3 tbsp flour and briefly process to combine. Do not over-process.
Transfer: Pour mixture into a strainer placed over a bowl to allow any excess liquid to drain off.
Get the oven going: Preheat oven to 300°F. Line large plates with a double layer of paper towels.
Heat the oil and portion: Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough (350°F), working in batches, spoon rounded tablespoons of the mixture into the pan. Make sure they don’t touch each other. Flatten just slightly with the back of a spoon – they should be about 2-3 inches in diameter.
Fry: Fry until golden brown, about 2 minutes on each side. If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.
Transfer: Transfer latkes to the paper towel-lined plates to drain. Once the latkes are blotted, transfer to a baking sheet. Place them in the oven to keep warm until all are fried.
Garnish and serve: Enjoy immediately as is, or serve with some applesauce or sour cream.
Recipe Variations
- Blend in fresh herbs: Adding fresh herbs or a little garlic powder to the potato mixture will give you a different flavor.
- Add another vegetable: Combining the potatoes with another vegetable is delicious! I’ve made latkes with potato and zucchini, and also potato carrot latkes.
What to Serve with Latkes
Traditionally, latkes are served with applesauce or sour cream, but you can also serve them topped with creamy homemade ricotta cheese or tart onion jam. I sometimes like to sprinkle Everything Bagel Seasoning Blend on them for added flavor.
How to Store Latkes
- Batter. You can make the batter up to 2 hours ahead of frying it (stored in the fridge.)
- Fridge. Potato pancakes, like most fritters and fried food, are best eaten right away while they’re hot and crispy. However, once fried, latkes will keep in the fridge for up to 2 days, tightly covered with parchment paper in between layers, if necessary.
- Reheat. To reheat, place them in a single layer on a baking sheet in a 350°F oven until they’re crisp again, about 10 minutes. Or air fry at 380°F for a few minutes until crispy again.
- Freeze. To freeze, cool completely, flash freeze until solid, then store in freezer bags for up to 2 weeks. Defrost when ready to use, and reheat.
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Wow, apparently I’ve been making latkes wrong my entire life. We always shredded them, but made this way they were a trillion times better!! So delicious!!
wow, never thought to do all in chopper, make them all the time, slightly different, but next time definitely making them your way.
This was my best latkes ever! Thank you!!
I’m so happy I found this recipe! It’s similar to my grandmother’s, which I lost years ago.
Finally someone who knows how to make the latkes the proper way!! This is the best recipe, just like my Nanna used to make. 10/10.
This is the perfect latke recipe, the same way mine come out. I used to shred the potatoes and then I would puree them. Latkes should not be hash browns. But this way is so much easier and even stay crispier than mine. So happy I found your recipe. No more shredding potatoes for me.
Thank you, Sharon!
This recipe almost made me cry. Reminds me of my mom who is no longer with us. This is how she made them. Definitely blended, not shredded!! My mom never put onion in hers, but I loved the addition here and this is how I’ll make them from now on.
I’m so glad I found this recipe, it was so delicious and similar to the one my mother used to make. She would serve them with soup on Fridays. I still make them as a treat occasionally.
There was a recipe my grandmother used. She would take left over mashed potatoes and make potato pancakes. But I can’t remember how much flour she used or really any of the recipe. Sure would like to know if you’ve ever did this. If you did could you let a granddaughter know how to do it? Thankyou!
Hi Karen – mashed potatoes are never used in latkes. But here is a recipe for Loaded Mashed Potato Cakes that you might be referring to: https://bellyfull.net/2018/12/29/loaded-mashed-potato-cakes/
I added a bit of chopped apple in addition to the onion and they were yummy!!
This is my favorite latke recipe. I only make them twice a year because I can’t trust myself around them. They’re so good. Better than potato chips, candy, or cake.
PERECT latkes recipe! I’ll never make them any other way again!
One of the best parts of Hanukkah is making potato latkes with you.
Likewise, Mom!
How did u stop the potato from turning brown?
Mine always turn brown.
You mean when you blend the ingredients before frying? I just add them to the onion and egg mixture immediately after peeling and cutting – I don’t let them sit out prior to that.