Classic Potato Latkes Recipe: Easy Step-by-Step Guide
Classic Potato Latkes Recipe: Easy Step-by-Step Guide
Nothing beats the crunch of fresh potato latkes right out of the pan. If you’ve had trouble with soggy centers or latkes that fall apart, this recipe will help. A simple grating method and quick draining keep the edges crisp and the insides fluffy. You can get restaurant-quality results with basic kitchen tools. These classic latkes are great for Hanukkah or any comforting meal, and they always turn out flavorful and crisp.
What are classic potato latkes?
Classic potato latkes are shredded potato pancakes fried until golden and crisp. They come from Jewish tradition and are especially popular during Hanukkah, celebrating the miracle of oil. Made with grated potatoes, onions, eggs, and flour, they have soft centers and crunchy edges. Serve with applesauce or sour cream for balance. The dish takes about 45 minutes to make.
Why You’ll Love This Recipe
- Crispy edges and soft centers that hold together without gluey binders.
- Ready in under an hour, even for beginners.
- Uses basic pantry staples—no fancy gadgets needed.
- Foolproof results from draining excess moisture.
- Versatile base for sweet or savory toppings.
Ingredients
Serves 4 (makes 12–15 latkes, 3-inch size).
For the latkes:
- 2 pounds russet potatoes (about 4 medium), peeled
- 1 large yellow onion, peeled
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (for extra lift)
- Neutral oil (like vegetable or canola), for frying (about 1/2 inch deep in pan)
For serving:
- Applesauce
- Sour cream
- Chopped chives (optional)
Optional Substitutions
- Gluten-free: Swap flour for 1/4 cup potato starch or almond flour.
- Vegan: Use 1/2 cup aquafaba (chickpea liquid) instead of eggs.
- Sweet potatoes: Replace half the russets for a nutty twist.
Step-by-Step Cooking Instructions
- Grate the potatoes and onion on the large holes of a box grater, letting the shreds fall onto a clean kitchen towel over a bowl. The shreds should look stringy; that’s the texture you want.
- Bring the edges of the towel together and squeeze firmly over the sink. Twist and press until no more liquid comes out. The mixture should feel dry and springy, like wrung-out clothes.
- In a large bowl, combine the drained potato and onion shreds with beaten eggs, flour, salt, pepper, and baking powder. Stir until everything is evenly coated. The batter should look shaggy, not wet.
- Pour about 1/2 inch of oil into a large skillet and heat over medium-high until it shimmers. A drop of batter should sizzle right away. Set a plate lined with paper towels nearby.
- Scoop about 1/4 cup of batter for each latke and shape into a loose patty with your hands, about 3 inches wide and 1/2 inch thick. The patty should hold its shape but still feel soft.
- Fry 3 or 4 latkes at a time, cooking each side for about 3 minutes. Press them gently with a spatula to brown evenly. The edges should turn a deep golden color, and the filling will smell nutty and full of potato flavor.
- Place cooked latkes on paper towels to drain. Sprinkle with salt while still hot. Continue with the rest of the batter, adjusting heat as needed to prevent burning. If you have a thermometer, keep the oil around 350°F.
- Serve latkes right away for the best crunch, or keep warm in a 200°F oven on a wire rack.
Variations and Customizations
Dietary swaps: Air-fryer version—preheat to 400°F, spray patties with oil, and bake for 10–12 minutes, flipping halfway (less crisp but healthier). Oven-bake on parchment-lined sheets at 425°F for 20 minutes.
Flavor variations: Add 1 teaspoon garlic powder and chopped dill for herbed latkes. Mix in 1/2 cup shredded carrots or zucchini for color and subtle sweetness. Sweet-savory: Dust with cinnamon sugar post-fry.
Equipment alternatives: No box grater? Use a food processor shredding disk. Skip the skillet for an electric griddle set to 375°F.
Expert Cooking Tips
Rinse grated potatoes in cold water before draining if you want less starch and a milder flavor. I do this for picky eaters. Test one latke first to check oil heat; too cool means greasy results. Double-wrap the towel for squeezing if your arms tire easily. For big batches, grate everything ahead and chill the batter for 30 minutes. This firms it up for easier shaping. Freeze cooked latkes between parchment and reheat in a hot oven for crisp revival.
Common Mistakes to Avoid
- Skipping the squeeze: Wet batter steams rather than fries, leaving it mushy.
- Crowding the pan: Lowers oil temp, soaks up grease.
- Patting too flat: Thick middles stay raw while edges burn.
- Low-heat frying Results in pale, oily latkes instead of crisp ones.
- Overmixing batter: Breaks shreds, making pancakes dense.
Real Cooking Scenario
Last Hanukkah, my kitchen was full of grandkids running around while I made latkes for 12 people. I did the grating during nap time, squeezed the potatoes in batches, and fried them during story hour. The house smelled warm and inviting, and there were no soggy latkes—just happy faces and plates piled high with sour cream. The leftovers reheated perfectly for breakfast, showing that this recipe works even when things get hectic.
FAQs
Can I make potato latkes ahead of time?
Yes, fry them until fully cooked, cool, and refrigerate for up to 2 days. Reheat at 400°F for 5 minutes on a wire rack to restore crunch.
Why are my latkes falling apart?
This usually happens because of too much moisture. Next time, squeeze the mixture more thoroughly, or add an extra tablespoon of flour to help bind the latkes.
What oil is best for frying latkes?
Neutral oils like canola or grapeseed, with high smoke points, work well; avoid olive oil, as it burns easily.
Are latkes gluten-free?
Not as written, but swap flour for potato starch or rice flour for a 1:1 gluten-free version.
How do I know when latkes are done frying?
Golden-brown edges, firm middles when pressed, and a nutty potato aroma after 3 minutes per side.