Potato Latkes Recipe
This potato latke recipe makes thin, crispy potato pancakes from grated potatoes. They are very popular during Hanukkah but are also eaten on many other occasions. Here’s my secret to making the most delicious, super-crispy latkes.
Nothing says Hanukkah better than potato latkes for dinner and jam doughnuts or sufganiyot for dessert. This simple, easy, and effortless recipe makes the best potato pancakes – crispy on the outside and soft and tender on the inside.
What are latkes?
To make a long story short. The word ‘Latkes’ does have a special significance. In Ashkenazi Jewish culture, latkes have been made during the Hanukkah holiday since the 1800s. Potato latkes are made as a celebration of the miracle of the oil that lasted for eight days instead of one day. When the Syrian Greek king Antiochus captured the Holy Temple in Israel, the Jerusalem guerrilla warriors, called the Maccabees, vowed never to submit.
When the war was over, they lit the temple lamp (menorah) with the little oil that they found. The oil that would have otherwise lasted only one day lasted them eight days. To celebrate that miracle, the Jewish people eat food fried in oil, like the famous jelly donuts (Sufganiyot in Hebrew) and these potato Latkes.
Why make these latkes?
- If you want to try absolutely delicious and wonderfully crispy latkes, then this is the recipe. Get perfect, crispy, flaky latkes every time by following this simple recipe.
- The recipe is super simple and easy with lots of fresh flavors.
- And all the ingredients are simple pantry staples or easy to find, such as potatoes, eggs, onions, garlic, and oil.
- This is comfort food at its best. And you can’t just eat one. So, double the recipe, and you’ll still have no leftovers.
Ingredients and substitutes
- Potatoes – Honestly, the starchier the potatoes, the crispier the latkes. I love using the russet potatoes over any other kind. Idaho potatoes work just as well, but I find that russet potatoes tend to give a better crisp coating on the outside. Again, you can use the other types just as well.
- Onions – Traditionally, these are grated raw with the potatoes. Then, the excess water is drained from both the onions and potatoes. I personally prefer a bite, so I like to chop them finely.
- Garlic – I prefer to use garlic powder so we don’t bite into any garlic pieces.
- Flour – Traditionally, matzo meal is used, but you can also use all-purpose flour. If you prefer to keep this gluten-free, you can also use rice flour, cornstarch, or tapioca flour.
- Herbs – Chopped parsley works great, and so do chopped chives.
- Oil – Traditionally, these are fried on medium-high heat. So, it’s best to use oil with a high smoking point, such as canola, sunflower, grape seed, and coconut oil, compared to olive oil. You can also use chicken fat, also known as schmaltz.
Step-by-step: Potato latkes recipe (grated potato patties)
- Grate potatoes
- In a large bowl, grate the potatoes using the large side of the grater.
- Transfer the grated potatoes to a double layer of cheesecloth to squeeze out as much moisture as possible.
Pro tip – You can use the grating attachment on the food processor to grate the potatoes. And you can also use a potato ricer to squeeze out excess moisture, as shown in the video.
- Latkes mixture – To a large bowl, add the grated and squeezed potatoes, salt, pepper, finely chopped onions, garlic powder, chopped parsley, and flour. Combine well. Then, add the egg and combine well again.
- Frying the latkes –
- Heat a 10– or 12-inch cast-iron skillet with 4 to 6 tablespoons of oil (about 1/8 inch deep) over medium-high heat.
- Drop large spoonfuls of potato mixture into the oil and flatten them with a spatula. Cook on medium to high until golden brown on both sides.
- Flip at about 3 to 4 minutes on the first side and another 3 minutes on the second side.
Pro tip – Adjust the heat as necessary from medium to high because the grated potato is raw. So, do not cook on high heat all the time. Otherwise, they will burn easily.
- Drain – When done, transfer to a plate lined with paper towels to drain excess oil.
- Yogurt dip – In a small bowl, combine the yogurt or sour cream with salt, pepper, mustard, and honey. Serve alongside the crispy latkes.
- Spinach Potato Patties
- Carrot Zucchini Patties
- Tuna Potato Patties
- Kidney Beans Swiss Chard Patties
- Vegan Kidney Burgers
- Leek Potato Patties
- Tuna Patties
- Minced chicken Patties
Frequently asked questions
Latkes are best eaten fresh as soon as they are made. The leftover will keep in the fridge for 2 to 3 days. And you can reheat them in a frypan to crisp them up a bit.
The starchier the potatoes, the crispier the latkes. I like using russet potatoes, although Idaho potatoes will work too.
Potato pancakes are round, soft, and meaty patties, while latkes are flatter, crispier, and not really round, but with grated potatoes sticking out that get crisper as they fry.
The BEST Potato Latkes Recipe
Potato latkes are simply thin, crispy potatoes pancakes made with grated potatoes. They are very popular during Hanukkah but are also eaten on many other occasions. Here's my secret to making the most delicious and super crispy latkes.
Video
Ingredients
- 1½ lbs (680 g) Potatoes grated (3 large)
- ½ cup Onion chopped finely
- ½ tsp Garlic powder
- 2 large Egg
- ½ cup (60 g) All-purpose flour (or matzo meal – used during Passover)
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ cup Parsley chopped finely
- ½ cup (50 g) Grated Parmesan (optional – not used traditionally)
- ½ cup (120 ml) Vegetable oil
- ½ cup (120 ml) Greek yogurt (or sour cream)
- 1 tsp Honey
- ¼ tsp Salt
- ¼ tsp Mustard
- ¼ tsp White pepper
Method
- Grate Potatoes – In a large bowl, grate the potatoes using the large side of the grater. Then, transfer the grated potatoes to a double layer of cheesecloth to squeeze out as much moisture from them as possible.
- Latkes mixture – To a large bowl, add the grated and squeezed potatoes, salt, pepper, finely chopped onions, garlic powder, chopped parsley, and flour. Combine well. Then, add the egg and combine well.
- Frying the latkes – Heat a 10 – or 12-inch cast-iron skillet with 4 to 6 tablespoons of oil (about 1/8 inch deep) over medium-high heat. Drop large spoonfuls of potato mixture into the oil and flatten them with a spatula. Cook on medium to high until golden brown on both sides. Flip at about 3 to 4 minutes on the first side and another 3 minutes on the second side.
- Drain – When done, transfer to a plate lined with paper towels to drain excess oil.
- Yogurt dip – In a small bowl, combine the yogurt or sour cream with salt, pepper, mustard, and honey. Serve alongside the crispy latkes.
Notes
- Have all ingredients ready before you grate the potatoes so they don’t brown (oxidize) too much.
- Squeeze out as much of the potato liquid as possible using either a cheesecloth or a potato ricer (see video).
- Combine all the ingredients with the potato only when you are ready to fry. That way, you will have less moisture to soften the latkes.
- Do not use too many eggs, as it makes them softer like pancakes. Keep the mixture fairly dry as shown in the video.
- Once you’ve combined all the ingredients, don’t wait; fry them immediately.
- Use the largest skillet you have so you can fry as many as possible in one or two batches.
- A cast-iron skillet is great because it maintains heat evenly and gives wonderfully crispy latkes.
- Keep the heat on medium-high, adjusting it between medium and high as needed to ensure the potato is cooked without becoming too brown.
Equipment you will need
Nutrition
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This looks so crispy and delicious! I love the tips about which potatoes to use to make them! I’ve saved this to make later – yum!
Thank you, Holly. Yes, they are crisp on the outside.
Your recipes are always so wonderful! I am excited to try these! I plan to eat them as snack as well as a side dish with dinner!
Thank you so much, Amanda. So happy you enjoy my recipes.
I am totally in love with the recipe. Looks so crispy and delicious. I will try this soon.
Thank you, Sri.
I’m obsessed with potatoes and anything to do with potatoes i’m in. Those cute little pancakes looks absolutely delicious!
Me too, Jyothi. Love potatoes in anything
These look so crispy and delicious. The golden brown color is perfect and not too greasy. I bet these are a welcome sight at any meal.
Thank you, Lauren. I don’t deep fry them so they don’t become greasy.
I love the story about the oil. Traditions are a wonderful thing — keeps the generations tied together. Now, for your latkes, I’d love to make your recipe. I’ve made potato pancakes before but they were okay — nothing to write home about. Yours look like they have lots of flavor and texture. This is on my bucket list to do.
Thanks, Marisa. I hope you try these. So good.
love this recipe! I was born and raised in Poland, and we have a very similar dish, which is still one of my favourite things in the whole world!
Thanks, Anna. Yes, there is a polish version of this recipe too. My mother-in-law was polish and she made it often for us.
This is such a lovely post Veena, I love that your kids get to celebrate both cultures, I bet they have such a great time x These latkes sound amazing, I can’t wait to try them!
Thank you, Michelle. They do have a great time.
I love how you have combined both religions to make the holidays something special for your family 😀
These look delicious, my kids are going to love them!
Thank you, Claire.