Potato latkes are a traditional Jewish crispy potato pancakes, enjoyed during Hanukkah. Latkes are usually served with sour cream or Unsweetened Applesauce.
Why You Will Love This Recipe
This potato latke recipe is made from shredded potatoes and onions that are mixed with egg, bread crumbs, and salt, then pan-fried until golden brown. Potato latkes are the perfect appetizer or side dish for any holiday celebration.
These traditional latkes are a delicious and easy-to-make appetizer or side dish.
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Ingredients
Latkes, or potato pancakes, are easy to make and can be enjoyed with either savory or sweet toppings. This recipe for potato latkes can be customized with your favorite seasonings and toppings. Enjoy!
- Russet Potatoes, grated with skin on or skin off.
- Salt
- Pepper
- Green onions, chopped
- Red, yellow, or white onion minced
- Eggs
- Bread crumbs
- Vegetable oil for frying.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Potato Latkes
You can make potato latkes with any type of potato, vegetable even. I like the dryer texture of russet potatoes, but Yukon Gold also are great as latkes.
Most all vegetables, potatoes included, will need the excess water squeezed out of them prior to frying. Squeezing out the excess water makes a lighter, crisper latke.
Squeeze Excess Water from Potatoes
- Salt the grated potatoes with 1 teaspoon of salt, and toss to mix in.
- Add the salted grated potatoes into a cloth lined colander.
- Tie cloth in a knot and run a wooden spoon under the knot. Holding the bundle of grated potatoes, twist the wooden spoon.
- Twist the spoon handle and squeeze the water out of the grated potatoes. The salt with assist in drawing out the excess water.
Mix the Latke Mixture Up
- The excess water will be brown if you leave potato skins on. Let sit to let the potato starch settle in the bowl.
- Carefully drain off the top layer of clear brown liquid, leaving the whitish starch at the bottom.
- Add the minced onions, chopped green onions, and the potato starch into the bowl of squeezed grated potatoes.
- Add the bread crumbs. Whisk the eggs with the pepper and salt, then add to the bowl of grated potatoes and onions. Mix well.
Frying the Latkes
- Using an electric skillet or a cast iron skillet, heat ¼" vegetable oil to a medium high heat (350 F on the electric skillet).
- Using a ¼ cup measuring cup, scoop up some of the mixed latke mixture. Cover the top with a spatula, then flip over and slide into the hot oil.
- Place the latkes about 1" apart, and let them cook for 4 to 6 minutes per side, or until golden brown.
- Once browned on both sides, remove with a spatula onto a paper towel lined wire rack. Serve hot.
Serving Suggestions
Serve Potato Latkes with Beef Brisket, roasted Brussels Sprouts, Roasted Rainbow Carrots, Cinnamon Spiced Pears, Cinnamon Rugelach, and Unsweetened Applesauce for a delicious Hanukkah meal.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
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Variations
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- Cheese Latkes - Mix in 1 cup of shredded cheese of your choice into the grated potato and onion mixture. Proceed as usual to fry the latkes.
- Baked Latkes - Add some oil to a rimmed cookie sheet, about ¼ cup. Lay the scoops of latke mix in the baking sheet. Press down to flatten about 3" diameter. Keep them 2" apart. Bake at 350 for 15 minutes, flip and repeat for the other side. Remove to a wire cooling rack covered with paper towels.
- Zucchini Latkes - Grate 1 medium zucchini after grating the potatoes. Add both the potatoes and the grated zucchini to the squeezing process. Proceed with the latke recipe after that.
Equipment
You will need an electric frying skillet, or a large frying pan. A rimmed baking sheet if you decided to make baked latkes, and a wire cooling rack to let them cool.
- Rimmed Baking sheet with Wire Cooling Rack
- Electric Frying Skillet
- Large Calaphon Skillet
Storage
Store leftover latkes wrapped in foil. Reheat in a warm oven, or place in an air fryer to crisp them up again.
Tips for Success
- Use the spatula to slide the scoop of latke mixture into the hot vegetable oil, it will help prevent splattering hot oil and also the latke from breaking.
Frequently Asked Questions
Latke is Yiddish for “pancake.” They are traditionally grated potatoes bound with egg and fried as small pancakes. They are served with sour cream with meatless meals and with applesauce for meal that have a meat main dish. Kosher cooking does not allow for milk products and meat to be in the same meal.
The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.
The temple only had enough oil to light the candles for one day during the battle to overthrow Syrian rule, but miraculously the oil lasted for the entire 8 days until victory. Hanukkah is a celebration of the victory, and fried potato pancakes are eaten in commemoration.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Potato Latkes
Equipment
Ingredients
- 1½ lbs Russet Potatoes 3 to 4 large potatoes
- 1 teaspoon salt for squeezing grated potatoes
- ½ cup red onion or yellow, minced
- 3 green onions chopped
- 2 eggs
- 3 tablespoon bread crumbs
- ½ teaspoon salt for latkes
- ¼ teaspoon pepper
- ½ cup vegetable oil for frying
Instructions
- Grate the potatoes, skins on or skins off, either is fine. Salt the grated potatoes with 1 teaspoon of salt, and toss to mix in. Add the salted grated potatoes into a cloth lined colander.1½ lbs Russet Potatoes, 1 teaspoon salt
- Tie the cloth in a knot and run a wooden spoon under the knot. Holding the bundle of grated potatoes, twist the wooden spoon. Twist the spoon handle and squeeze the water out of the grated potatoes. The salt with assist in drawing out the excess water. Return the potatoes to a large mixing bowl.
- The excess water will be brown if you leave potato skins on. Let sit to let the potato starch settle in the bowl. Carefully drain off the top layer of clear brown liquid, leaving the whitish starch at the bottom.
- Add the minced onions, chopped green onions, and the potato starch into the bowl of squeezed grated potatoes.½ cup red onion, 3 green onions
- Add the bread crumbs. Whisk the eggs with the pepper and salt, then add to the bowl of grated potatoes and onions. Mix well.2 eggs, 3 tablespoon bread crumbs, ½ teaspoon salt, ¼ teaspoon pepper
- Using an electric skillet or a cast iron skillet, heat ¼" vegetable oil to a medium high heat (350 F on the electric skillet).½ cup vegetable oil
- Using a ¼ cup measuring cup, scoop up some of the mixed latke mixture. Cover the top with a spatula, then flip over and slide into the hot oil.
- Place the latkes about 1" apart, and let them cook for 4 to 6 minutes per side, or until golden brown. Once browned on both sides, remove with a spatula onto a paper towel lined wire rack. Serve hot.
Notes
- Use the spatula to slide the scoop of latke mixture into the hot vegetable oil, it will help prevent splattering hot oil and also the latke from breaking.
- For Cheese Latkes - Mix in 1 cup of shredded cheese of your choice into the grated potato and onion mixture. Proceed as usual to fry the latkes.
- For Baked Latkes - Add some oil to a rimmed cookie sheet, about ¼ cup. Lay the scoops of latke mix in the baking sheet. Press down to flatten about 3" diameter. Keep them 2" apart. Bake at 350 for 15 minutes, flip and repeat for the other side. Remove to a wire cooling rack covered with paper towels.
- For Zucchini Latkes - Grate 1 medium zucchini after grating the potatoes. Add both the potatoes and the grated zucchini to the squeezing process. Proceed with the latke recipe after that.
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