Hanukkah Potato Pancakes (Latkes) Recipe

Hanukkah potato pancakes, known as latkes, are crispy shredded potato fritters fried until golden and traditionally served with applesauce or sour cream. This recipe uses a classic blend of russet potatoes and onion, bound with egg and matzo meal, then fried in oil until shatteringly crisp outside and tender inside. The key is squeezing out as much moisture as possible from the potatoes, which guarantees a crunchy, non-soggy latke every time.

Ingredients

2 lb (900 g) russet potatoes, peeled
1 medium yellow onion (about 8 oz / 225 g)
2 large eggs, lightly beaten
1/4 cup (30 g) matzo meal or all-purpose flour
1 tsp (5 g) kosher salt, plus more for seasoning
1/2 tsp (1 g) freshly ground black pepper
1/2 tsp (2 g) baking powder (optional, for extra fluffiness)
Vegetable oil, for frying (about 1 cup / 240 ml)

Instructions

Grate the peeled potatoes and onion using the large holes of a box grater or a food processor with the shredding disc. Place the grated mixture in a large bowl.
Transfer the grated potato-onion mixture to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible. You should have about 1 cup (240 ml) of liquid. Let the liquid sit for a minute so the starch settles to the bottom, then pour off the watery top and add the thick white starch back to the potato mixture. This helps bind the latkes and makes them crispier.
In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, matzo meal, salt, pepper, and baking powder if using. Mix well until thoroughly combined.
Place a large skillet (preferably cast iron or nonstick) over medium-high heat and add about 1/4 inch (6 mm) of oil. Heat until the oil shimmers and a tiny bit of potato sizzles immediately when dropped in (about 350Â°F / 175Â°C).
Scoop about 2 tablespoons (30 ml) of the mixture per latke and carefully drop into the hot oil, flattening gently with the back of a spatula to about 1/4 inch (6 mm) thick. Do not overcrowd the pan; work in batches of 4-5 latkes.
Fry for 3-4 minutes per side, until deep golden brown and crispy. Use a slotted spatula to flip carefully. Transfer the cooked latkes to a wire rack set over a baking sheet to drain. Sprinkle immediately with a little salt while hot.
Repeat with the remaining mixture, adding more oil as needed and allowing the oil to reheat between batches. Serve hot.

Tips

Squeeze, squeeze, squeeze: The single most important step is removing moisture from the potatoes. The drier the mixture, the crispier the latkes. Don’t skip the step of adding the starch backâ€”it’s a game-changer.
Keep warm in the oven: To keep latkes crispy while you fry the rest, place them on a wire rack in a single layer on a baking sheet and keep in a 200Â°F (95Â°C) oven for up to 30 minutes. Do not stack them or they will steam and soften.
Oil temperature matters: If the oil is too hot, the outside burns before the inside cooks; if too cool, the latkes absorb oil and become greasy. Use a thermometer if you have one, or test with a small piece of potato.
Substitutions: If you don’t have matzo meal, use all-purpose flour or even panko breadcrumbs. For a gluten-free version, use almond flour or cornstarch. You can also swap half the russets for sweet potatoes, but note they will be slightly less crisp.

Serving Suggestions

Serve latkes hot with classic accompaniments: applesauce, sour cream, or Greek yogurt. For a modern twist, top with smoked salmon and a dollop of crÃ¨me fraÃ®che, or serve alongside brisket or roasted chicken. A sprinkle of fresh chives or dill adds a bright finish.

Variations

Sweet Potato Latkes: Replace half or all of the russets with peeled sweet potatoes. They will be slightly sweeter and a bit less crisp; squeeze well and add an extra tablespoon of flour if needed.
Zucchini Latkes: Grate 1 medium zucchini (about 12 oz / 340 g) and squeeze out excess water. Mix with the potato mixture, reduce the egg to 1, and add a pinch of garlic powder. These are lighter and cook faster.
Herbed Latkes: Stir in 2 tablespoons of chopped fresh dill, parsley, or chives into the batter for a fresh, aromatic flavor.
Spicy Latkes: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper to the mixture for a subtle kick.

Storage and Reheating

Leftover latkes can be refrigerated in an airtight container for up to 4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat in a 375Â°F (190Â°C) oven on a wire rack for 8-10 minutes (or 15 minutes from frozen) until hot and crispy. Avoid the microwave, which makes them soggy.

Frequently Asked Questions

Why are my latkes soggy? The most common cause is not squeezing enough moisture out of the potatoes. Also, make sure the oil is hot enough (around 350Â°F / 175Â°C) and that you don’t overcrowd the pan, which lowers the oil temperature and causes the latkes to absorb oil.

Can I make the batter ahead of time? Yes, you can prepare the potato-onion mixture and squeeze it dry up to 24 hours in advance. Keep it covered in the refrigerator, but be aware that the potatoes may oxidize and turn slightly pink or grayâ€”this is harmless. Stir in the eggs and matzo meal just before frying.

Can I bake latkes instead of frying? Yes, for a lighter version, preheat your oven to 425Â°F (220Â°C) and place the formed latkes on a baking sheet lined with parchment paper. Brush or spray both sides with oil and bake for 15-20 minutes, flipping halfway. They will be less crispy than fried, but still delicious.

What is the best oil for frying latkes? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and a strong flavor that can overpower the potatoes.

How many latkes does this recipe make? This recipe makes about 16-18 latkes, depending on size. That serves about 6 people as a side dish or appetizer. For a main course, plan on 4-5 latkes per person.

Can I use frozen shredded potatoes? Yes, you can use frozen shredded hash browns, but make sure to thaw them completely and squeeze out all excess moisture before mixing with the other ingredients. You may need to reduce the salt slightly, as some frozen potatoes are pre-seasoned.

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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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