Few foods are as closely associated with Hanukkah in many Ashkenazi Jewish homes as a platter of freshly fried potato latkes. Crisp and deeply golden around the edges, tender in the center, and best eaten while they are still hot, latkes turn a handful of humble ingredients into one of the most anticipated dishes of the holiday.
The ingredient list is simple: potatoes, onion, eggs, a little matzo meal or flour, seasoning, and oil. The technique is what makes the difference. Potatoes contain a surprising amount of water, and removing as much of that moisture as possible is the secret to getting crisp latkes rather than soft, oily potato pancakes.
This recipe uses russet potatoes for their high starch content, grated onion for savory flavor, and just enough binder to hold everything together. Serve the finished latkes traditionally with applesauce, sour cream, or both.
🥔 Crispy Potato Latkes Recipe
Makes: About 14–16 latkes
Prep time: 25 minutes
Cook time: 25–30 minutes
Total time: About 55 minutes
Ingredients
- 2 pounds russet potatoes
- 1 medium yellow onion
- 2 large eggs, lightly beaten
- 1/4 cup matzo meal or all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Neutral oil for frying, such as vegetable or canola oil
- Applesauce, for serving
- Sour cream, for serving
- Chopped fresh chives, optional
🔪 How to Make Potato Latkes
Peel the potatoes if you prefer a completely uniform texture. Leaving the clean skins on is also possible if you enjoy a more rustic latke.
Grate the potatoes and onion using the large holes of a box grater or the shredding attachment of a food processor.
Transfer the grated mixture to the center of a clean kitchen towel. Gather the towel tightly around the potatoes and onion, then twist and squeeze firmly over the sink or a bowl.
Keep squeezing.
The more liquid you remove now, the better your chances of achieving crisp edges later. You may be surprised by how much water comes out.
Transfer the squeezed potato mixture to a large bowl.
If you collected the potato liquid in a bowl, allow it to sit for several minutes. Carefully pour off the liquid. You may find a layer of white potato starch settled at the bottom. Scrape that starch into the potato mixture for a little extra help with binding and crispness.
Add the eggs, matzo meal or flour, salt, and pepper. Stir until everything is evenly combined.
🔥 Heat the Oil
Pour enough oil into a large heavy skillet to create a layer approximately 1/4 inch deep.
Heat the oil over medium to medium-high heat.
If you are using a thermometer, aim for approximately 350°F to 365°F. The oil should be hot enough for the potato mixture to sizzle immediately when it hits the skillet without smoking.
Oil that is not hot enough can soak into the potatoes and produce greasy latkes. Oil that is excessively hot may brown the outside before the potato in the center has time to cook.
You can test the skillet with a tiny strand of potato. It should begin sizzling vigorously as soon as it enters the oil.
🥄 Shape and Fry the Latkes
Scoop approximately 1/4 cup of potato mixture for each latke.
Place it carefully into the hot oil and use the back of a spoon or spatula to flatten it into a pancake about 1/2 inch thick.
Do not crowd the skillet. Depending on its size, fry three or four latkes at a time so the oil temperature does not drop dramatically.
Cook for approximately 3 to 4 minutes on the first side, or until the bottom is deeply golden and crisp.
Flip carefully and cook for another 3 to 4 minutes, until the second side is crisp and the potato is cooked through.
Transfer the finished latkes to a wire rack set over a baking sheet. A rack allows excess oil to drain without trapping steam underneath the latkes.
Sprinkle lightly with additional salt while they are still hot, if desired.
Continue frying the remaining mixture, adding more oil to the skillet as needed.
💧 The Secret to Extra-Crispy Latkes
If there is one step you should not rush, it is squeezing the grated potatoes.
Potatoes and onions release a large amount of moisture after grating. When that liquid reaches hot oil, it creates steam. Too much moisture makes it more difficult for the outside of the latke to become crisp.
A clean kitchen towel works particularly well because you can twist it tightly and apply considerably more pressure than you could with your hands alone.
Cheesecloth can also work, although you may need several layers.
Do not grate the potatoes and leave them sitting in liquid while you prepare everything else. Squeeze them soon after grating and have the remaining ingredients ready to go.
🌟 Save the Potato Starch
That cloudy liquid squeezed from the potatoes contains something useful.
If you collect it in a bowl and allow it to rest, natural potato starch settles at the bottom. Pour off the brownish water and you will often find a firm white layer underneath.
Add that starch back to the latke mixture.
It helps bind the shredded potato together and can contribute to the crisp texture you are trying to create.
This step is optional—the recipe will still work without it—but it is a clever way to use something you would otherwise pour down the drain.
🥔 Why Russet Potatoes Make Great Latkes
Russet potatoes are particularly well suited to classic shredded latkes because they contain plenty of starch and relatively little waxiness.
That starch helps the grated pieces adhere to one another and encourages crisp browning.
Yukon Gold potatoes can also be used and produce a somewhat creamier center, although the texture will be a little different.
Waxy potatoes are generally less ideal when your main goal is maximum crispness.
Whichever variety you use, removing moisture remains more important than obsessing over the exact potato.
🧅 Don’t Skip the Onion
Potato may be the star, but onion gives classic latkes much of their savory character.
Grating the onion along with the potatoes distributes its flavor throughout the mixture and allows the small pieces to become sweet and deeply browned at the edges.
Yellow onion is an easy all-purpose choice. White onion works too.
If you prefer a slightly milder onion flavor, reduce the quantity rather than eliminating it completely.
You can also grate the onion first and mix the potatoes into it as you work. The onion may help slow visible browning of the freshly shredded potato, although you should still prepare and fry the mixture promptly.
🌾 Matzo Meal or Flour?
Both can work.
Matzo meal is traditional in many latke recipes and absorbs some moisture while helping the potato shreds hold together.
All-purpose flour provides a similar binding function and may already be in your pantry.
Use about 1/4 cup of either. Avoid adding much more unless the mixture truly will not hold together. Too much binder can make a latke heavy and cakey rather than potato-forward.
The mixture does not need to resemble pancake batter. It should remain mostly shredded potato held loosely together by egg and starch.
🍳 Do You Need Eggs in Latkes?
Eggs help bind the potato and onion together so the pancakes are easier to form and flip.
Two large eggs are enough for about two pounds of potatoes in this recipe.
Too many eggs can make the mixture loose and create a softer, more pancake-like texture.
If liquid begins collecting at the bottom of the bowl while you fry successive batches, stir the mixture before scooping but avoid deliberately including excess liquid in each latke.
You can also drain off accumulated water if necessary.
🫗 What Is the Best Oil for Frying Latkes?
Choose an oil suitable for frying and with a relatively neutral flavor.
Vegetable and canola oil are common choices because they tolerate the required heat without strongly flavoring the potatoes.
Some cooks use olive oil or a combination of oils. If using olive oil, choose one appropriate for the cooking temperature and watch the heat carefully.
You need enough oil for the exterior of the latke to fry evenly. Trying to make a classic fried latke with only the faintest coating of oil generally produces a different texture.
The oil is part of the dish, particularly during Hanukkah, when fried foods have special significance.
🕎 Why Are Latkes Eaten During Hanukkah?
The connection between latkes and Hanukkah centers on the tradition of eating foods fried in oil.
Hanukkah commemorates events surrounding the Maccabean revolt and the rededication of the Temple in Jerusalem. In later Jewish tradition, the holiday also became closely associated with the story of a small quantity of consecrated oil that lasted for eight days.
Fried foods came to symbolize that oil.
Potato latkes, however, are much younger than Hanukkah itself. Potatoes originated in the Americas and did not become an important part of Eastern European diets until centuries later.
Before potato latkes became popular among Ashkenazi Jews in Eastern Europe, Jewish communities made other kinds of fried pancakes and foods. Hanukkah traditions still vary widely among Jewish communities around the world.
Potato latkes are therefore one beloved expression of a much broader tradition of celebrating the holiday with foods fried in oil.
🍎 Applesauce or Sour Cream?
The classic debate has no requirement for a winner.
Applesauce provides sweetness and acidity that contrast beautifully with salty, fried potato. Sour cream brings cool richness and tang.
Serve both and let everyone decide for themselves.
Chopped chives or scallions are a simple addition to sour cream, while homemade apple compote can turn the applesauce side of the plate into something more elaborate.
Latkes are also delicious with smoked salmon, fresh dill, crème fraîche, caramelized onions, or even a poached egg when you want to move beyond the traditional accompaniments.
If you follow kosher dietary practices and latkes are being served with a meat meal, choose accompaniments appropriate for that meal rather than dairy sour cream.
🌡️ Keep the Oil at the Right Temperature
Oil temperature naturally drops when cold potato mixture is added to the pan.
This is why crowding the skillet is one of the easiest ways to make latkes greasy. Six latkes packed into a pan may look efficient, but they can cool the oil so much that the potatoes absorb oil before their surfaces crisp.
Fry smaller batches instead.
Allow the oil to recover between batches if necessary. If the latkes are taking a very long time to brown, increase the heat slightly. If they darken almost immediately, reduce it.
You are looking for steady, enthusiastic sizzling—not smoke.
🚫 Why Are My Latkes Soggy?
Excess moisture is the most common culprit.
Make sure the shredded potatoes and onions are squeezed extremely well before adding the eggs and binder.
The oil may also be too cool. When potato mixture sits in lukewarm oil, it absorbs fat rather than rapidly developing a crisp surface.
Overcrowding makes that problem worse by dropping the oil temperature.
Finally, do not stack freshly fried latkes directly on top of one another. The steam trapped between them softens the crisp exterior.
Let them rest in a single layer on a wire rack.
🍳 Why Are My Latkes Falling Apart?
A latke mixture should be loose, but it still needs enough egg and starch to bind the shredded vegetables together.
If everything falls apart as soon as it hits the pan, first make sure you mixed the bowl thoroughly so the egg reaches all of the potatoes.
Allow the latke to develop a firm golden crust on its first side before trying to flip it. Turning it too soon can cause even a well-balanced mixture to break apart.
If the mixture remains extremely loose, add another spoonful of matzo meal or flour.
Avoid adding large quantities all at once. You want potato latkes, not flour pancakes.
🤎 Why Are My Latkes Browning Too Quickly?
The oil is probably too hot.
Reduce the heat and allow the skillet to cool slightly before adding the next batch.
Very thick latkes can also create a problem because the exterior becomes deeply browned before the center has cooked through.
Flatten each portion to roughly 1/2 inch thick when it goes into the skillet.
A dark golden exterior is desirable. Blackened edges surrounding raw potato are not.
🔥 How to Keep Latkes Warm and Crispy
If you are serving a crowd, nobody wants to stand at the skillet frying the final batch while everyone else eats.
Preheat the oven to about 200°F before you begin frying.
Place a wire rack over a rimmed baking sheet and transfer cooked latkes to the rack. Keep the baking sheet in the warm oven while you finish subsequent batches.
Do not cover the latkes tightly with foil. Trapped steam will soften the crust.
The low oven keeps them warm without subjecting them to enough heat to continue cooking rapidly.
For the absolute crispiest texture, serve them as soon as possible.
⏰ Can You Make Latkes Ahead of Time?
Yes, although latkes are at their very best immediately after frying.
If you need to prepare them ahead for a Hanukkah gathering, fry the latkes normally and transfer them to a wire rack to cool completely.
Once cooled, refrigerate them in a covered container.
When you are ready to serve, arrange them in a single layer on a baking sheet and reheat in a 400°F oven for about 8 to 10 minutes, or until thoroughly hot and crisp again.
Avoid reheating a large batch in the microwave if crispness is important. Microwaves warm latkes efficiently but tend to soften the fried exterior.
❄️ Can You Freeze Latkes?
Yes. Latkes freeze surprisingly well and can make holiday preparation much easier.
Fry them as usual and allow them to cool completely on a wire rack.
Arrange the latkes in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag with parchment between layers.
Reheat them straight from frozen in a hot oven until the centers are thoroughly heated and the edges are crisp.
Freezing them individually first prevents them from turning into one enormous frozen stack.
📦 How to Store Leftover Latkes
Refrigerate cooked latkes promptly once the meal is finished.
Store them in a covered container and use refrigerated cooked leftovers within about 3 to 4 days.
For the best texture, reheat them in the oven or an air fryer rather than the microwave.
A few minutes of dry heat helps revive the crisp surface while warming the potato inside.
If a latke has been sitting at room temperature for an extended period, follow standard food-safety guidance rather than returning it to the refrigerator indefinitely.
🌿 Easy Latke Variations
Once you have mastered classic potato latkes, the basic technique opens the door to plenty of variations.
You can add finely chopped scallions or chives to the potato mixture for extra onion flavor.
Sweet potato can replace part of the russet potato, although the resulting latkes will be softer and sweeter.
Grated carrot, parsnip, zucchini, or celery root can also join the mixture. Vegetables with high water content, particularly zucchini, must be squeezed extremely well.
Seasonings can change too. Fresh dill, parsley, garlic, or a small amount of smoked paprika can create a less traditional but delicious variation.
For Hanukkah, however, there is something wonderfully satisfying about returning to the simple combination of potato, onion, egg, and hot oil.
🧂 Salt Latkes at the Right Time
Salt draws moisture from vegetables, including potatoes and onions.
For that reason, it is best to mix the latke batter shortly before you are ready to fry rather than seasoning it hours in advance.
Once a batch comes out of the skillet, a light sprinkle of salt while the surface is still hot gives the crust an extra pop of flavor.
Taste one from the first batch before adding more salt to the remaining mixture. That first latke is not merely a cook’s reward—it is useful quality control.
🥄 Grater or Food Processor?
Both work perfectly well.
A box grater creates excellent shredded potatoes and requires very little cleanup. It is ideal when making a smaller batch.
A food processor fitted with a shredding disk is much faster when cooking for a crowd. Two pounds of potatoes disappear through the feed tube in a matter of seconds.
The texture can vary slightly depending on your grater or food processor, but squeezing the shreds properly and frying them at the correct temperature matter far more.
If you prefer latkes with very fine, almost creamy interiors, you can grate some of the potato more finely while leaving the rest coarsely shredded.
🎉 How Many Latkes Should You Make Per Person?
It depends on what else is being served and how large you make them.
This recipe produces approximately 14 to 16 medium latkes.
If latkes are one side dish among a large Hanukkah meal, two or three per person may be plenty.
If they are the main attraction, people may happily eat considerably more.
Making a double batch is rarely a terrible idea. Leftover latkes reheat well, and freshly fried potato pancakes have a mysterious tendency to disappear from the kitchen before they reach the table.
🕎 A Hanukkah Favorite Worth Making From Scratch
A great potato latke does not need complicated ingredients.
What it needs is dry shredded potato, enough starch and egg to hold everything together, properly heated oil, and enough patience to let each side become deeply golden before flipping.
That contrast is what makes latkes so irresistible: a crisp, lacy exterior surrounding a hot, tender center.
Serve them with applesauce, sour cream, or both. Put the next batch in the skillet while everyone argues over which topping is superior.
And if the cook eats the crispiest one before carrying the platter to the table, that can remain between you and the frying pan.
🔗 Related Articles
- A Traditional Challah Recipe: Bringing Warmth to Your Shabbat Table
- Holiday Dessert Recipes from Around the Globe
- Creamy Potatoes Au Gratin Recipe: Cheesy, Garlic-Herb Potato Bake
- Recipe: Garlic & Parsley Mashed Potatoes
📚 Sources & Further Reading
- My Jewish Learning — Recipes for Hanukkah
- Smithsonian Center for Folklife and Cultural Heritage — The Modern Potato Latke Was Not Inevitable
- Jewish Food Society — Hanukkah Recipes to Brighten Up Winter Evenings
- Reform Judaism — Why Do We Eat Latkes on Hanukkah?
- USDA Food Safety and Inspection Service — Leftovers and Food Safety
