Potato pancakes, known as latkes in Jewish cuisine, are crispy, golden fritters made from grated potatoes, onion, and a binder, fried until crunchy outside and tender inside. They are a beloved Hanukkah tradition but are enjoyed year-round as a savory side or appetizer. This recipe delivers reliably crisp latkes by wringing out excess moisture and frying in hot oil.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 6 oz / 170 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour (or matzo meal)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- Vegetable oil, for frying (about 1/2 cup / 120 ml)
Instructions
- Grate the potatoes and onion using the large holes of a box grater or a food processor with the grating disc. Place the grated mixture in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Discard the liquid.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir until well combined.
- Heat a large skillet (preferably cast iron) over medium-high heat. Add enough oil to coat the bottom with about 1/4 inch (6 mm) of oil. When the oil shimmers (about 350°F / 175°C if using a thermometer), drop a small test spoonful of the mixture into the pan; it should sizzle immediately.
- For each latke, scoop about 2 tablespoons (30 ml) of the mixture into the hot oil, flattening slightly with a spatula. Do not overcrowd the pan; cook in batches.
- Fry for 3–4 minutes per side, until deep golden brown and crisp. Use a slotted spatula to flip carefully.
- Transfer cooked latkes to a wire rack set over a baking sheet to drain. Sprinkle lightly with salt while hot.
- Repeat with the remaining mixture, adding more oil as needed and allowing the oil to return to temperature between batches.
Tips
- Squeeze thoroughly: The single most important step is removing moisture from the grated potatoes. Excess water makes latkes soggy and prevents crispiness.
- Use russet potatoes: Their high starch content yields crispier latkes than waxy varieties like red or Yukon Gold.
- Don’t skip the wire rack: Draining on paper towels steams the bottoms and makes them soft. A wire rack keeps them crisp.
- Keep warm in the oven: If making a large batch, hold cooked latkes on a baking sheet in a 200°F (95°C) oven while frying the rest.
Serving Suggestions
Serve latkes hot with classic toppings like applesauce and sour cream. They also pair well with smoked salmon, crème fraîche, or a sprinkle of fresh dill. For a festive meal, serve alongside brisket or roasted chicken.
Variations
- Add zucchini: Replace half the potatoes with grated zucchini (squeeze well) for a lighter texture.
- Herb and spice: Add 1 teaspoon of garlic powder, onion powder, or smoked paprika to the batter.
- Sweet potato latkes: Substitute sweet potatoes for half or all of the russets; reduce flour to 3 tablespoons (25 g) and add a pinch of nutmeg.
- Gluten-free: Use potato starch or cornstarch in place of flour.
Storage and Reheating
Refrigerate leftover latkes in an airtight container for up to 4 days. To freeze, arrange in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat frozen or refrigerated latkes in a 400°F (200°C) oven for 5–7 minutes (10–12 if frozen) until hot and crisp. Avoid microwaving, as it makes them soggy. Always reheat leftovers to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Why are my latkes falling apart? If the batter is too wet, the latkes won’t hold together. Squeeze the potatoes more thoroughly, or add an extra tablespoon of flour.
Can I use a food processor to grate? Yes, a food processor with a grating disc saves time and produces consistent shreds. Be careful not to over-process into a paste.
Can I bake latkes instead of frying? Baking yields a less crispy result, but you can try: place spoonfuls on a greased baking sheet, flatten, and bake at 425°F (220°C) for 15 minutes, flip, and bake 10 more minutes until golden.
Do I need to peel the potatoes? Peeling is traditional for latkes, but leaving the skin on adds texture and nutrients. If you leave it on, scrub the potatoes well.
Can I make the batter ahead of time? The grated potatoes will discolor and release liquid, so it’s best to make the batter right before frying. You can grate and squeeze the potatoes a few hours ahead, but keep them covered in the refrigerator and mix in the eggs and flour just before cooking.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can impart a bitter taste.
Related
- Is Sifting Flour Important? When It Matters
- Blind Baking a Frozen Pie Crust: Time and Tips
- Dry Brining Standing Rib Roast: Timing and Roasting
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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