Potato Latkes
Crispy, golden potato pancakes with lacy, fried edges and a tender, onion-scented center. A classic Jewish comfort food, these latkes are perfectly paired with applesauce and sour cream for a holiday treat or anytime indulgence.
For 4 servings
- prep · ~5 min
Grate the potatoes and onion.
1.Using the large holes of a box grater, grate the peeled potatoes into a large bowl.2.Grate the onion into the same bowl.3.Working quickly, transfer the mixture to a clean kitchen towel, gather the edges, and twist tightly over the sink to squeeze out as much liquid as possible.TIPSqueeze until the potato shreds feel almost dry. Excess moisture is the enemy of crisp latkes. - mix · ~2 min
Combine the latke batter.
1.Place the squeezed potato-onion mixture back into the dry bowl.2.Add the beaten eggs, flour, salt, and pepper.3.Mix thoroughly with your hands or a fork until everything is evenly coated. - fry · ~3 min
Heat the oil and form the latkes.
1.Heat the oil in a large skillet over medium-high heat until shimmering but not smoking.2.Line a plate with paper towels for draining.3.For each latke, scoop about ¼ cup of the potato mixture and gently place it in the hot oil, pressing down lightly with a spatula to flatten into a 3-inch round.TIPUse medium-high heat — too low and the latkes absorb oil and become greasy, too high and they burn before cooking through. - fry · ~9 min
Fry until golden brown on both sides.
1.Cook without moving for 4 to 5 minutes, until the edges are deeply golden and lacy.2.Flip carefully and cook the second side for another 3 to 4 minutes until golden and crisp.3.Transfer to the paper-towel-lined plate to drain briefly.TIPDon't crowd the pan — leave at least an inch between latkes for the edges to crisp properly. - fry · ~10 min
Repeat with remaining batter.
Cook in batches, adding a little more oil between batches if the pan looks dry. Adjust the heat if the latkes are browning too quickly. Serve hot.
TIPKeep cooked latkes warm on a wire rack set in a 200°F oven while finishing the batches. This keeps them crisp. - serve
Serve immediately with applesauce and sour cream.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the potato-onion mixture bone-dry to ensure maximum crispness.
- 2Use the large holes of a box grater for a coarse shred that holds together.
- 3Don't stir the batter once it's mixed; start frying immediately to prevent discoloration.
- 4Keep the oil at a steady medium-high heat to avoid greasy latkes.
- 5Fry in batches, leaving space between latkes so the edges get lacy and brown.
- 6Drain on a wire rack in a warm oven, not on paper towels, to keep them crisp.
- 7Serve immediately — latkes lose their crunch as they cool.
Adapt it for your goals.
Zucchini Latkes
Substitute half the potato with grated zucchini (squeeze out liquid) for a lighter, greener version with a tender center.
Sweet Potato LatkesSweet Potato Latkes
Replace russet potatoes with sweet potatoes for a naturally sweeter latke that pairs beautifully with cinnamon applesauce.
Gluten FreeGluten-Free
Swap the all-purpose flour with almond flour or matzo meal for a gluten-free latke that stays crisp and adds a nutty note.
Why this is on our healthy list.
Good Source of Vitamin C
Potatoes contribute vitamin C, which supports immune function and collagen production.
Naturally Gluten-Free Option
The base potatoes and eggs are naturally gluten-free; simply swap the flour for a gluten-free alternative.
Low in Added Sugar
These savory latkes contain no added sugar, relying on the natural sweetness of onion and potato.
Frequently asked questions
The batter may be too wet. Squeeze the potato-onion mixture harder to remove moisture, and press the latke firmly into the pan with a spatula to help it bind.
