Classic Potato Latkes Recipe (2024)

December 21, 2023November 3, 2023 by Erin

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Classic Potato Pancakes are crispy on the outside and fluffy on the inside. The perfect latke is seasoned with flaky salt and ready to be served with a side of sour cream and applesauce. Perfect for Hanukkah, but you’ll want to enjoy them year round.

PS – Love latkes? You’ll also love these smashed potatoes.

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Ingredients Needed

How to Make Classic Potato Pancakes

What Kind of Potatoes to Use

How to Grate the Potatoes

How to Prepare the Potatoes for Frying

How to Bind the Potatoes

What Kind of Pan to Use

What is the Best Oil to Fry Latkes in?

How to Make Baked Latkes

Ingredients Needed

Russet Potatoes– About 4 large potatoes, unpeeled.
Yellow Onions
Plain Breadcrumbs
Eggs
Baking Powder
Salt & Pepper
For Frying: Canola oil or chicken schmaltz (or a combination of both).
For Serving: Applesauce and Sour Cream (optional).

How to Make Classic Potato Pancakes

What Kind of Potatoes to Use

Russet potatoes are preferred in this latkes recipe because of their high starch content. However, yukon golds and baby potatoes will also work.

How to Grate the Potatoes

You can either use the large holes of a box grater or the grater disc of a food processor to make shredded potatoes. You can use the same method to grate the onions that will be combined with them. There is no need to peel your russets before grating them.

How to Prepare the Potatoes for Frying

After grating the potatoes and onions, you want to be sure to remove any excess moisture. To do that, add them to a large, clean kitchen towel or a piece of cheesecloth. Gather ends of the towel and wring it out over the sink to remove as much liquid as possible.
An alternative method for removing any excess liquid is to add them to a salad spinner and give them a good spin in there.

How to Bind the Potatoes

There are several different types of binding options. I’m using plain breadcrumbs since they’re easily accessible and most of us already have them on hand.
Another option is to use matzo meal, which will give the latkes almost a cracker like flavor.
Recipes that call for using flour to bind the potatoes usually come out a bit more gummy and is not my preferred method.
Along with the breadcrumbs, I’m also adding a couple eggs to help the ingredients bind together. If you find that your latke mixture is not binding, or are too dry, try adding in a bit more egg.

What Kind of Pan to Use

You’ll want to use a large, deep skillet. One that is around 12-inches wide is great as it will allow you to fry about four latkes at once. If you use a larger frying pan, you will also need to use more oil.

What is the Best Oil to Fry Latkes in?

You will want to use an oil with a high smoke point so that it doesn’t scorch when frying.
Grapeseed, avocado, canola and peanut oil are all good options.
Olive oil on the other hand has a low smoke point, making it not the best option for frying.
Traditional latke recipes often call for frying the crispy potato pancakes in schmaltz (chicken or goose fat) which adds a delicious flavor.
My recipe fries them in a combination of chicken schmaltz and canola oil. You can look for schmaltz in the freezer section of many grocery stores.

Regardless of which type of oil you use, you will want to be sure to add enough oil to the pan so that when the latkes are added, the oil comes halfway up the sides of them. This ensures even cooking.

To season them, I’m both adding salt to the potato mixture and sprinkling on salt once they come out of the hot oil. Be sure to sprinkle the salt on when they’re hot so that it will stick to them.

How to Make Baked Latkes

Though they won’t have the same crispy exterior, you can also bake latkes in a 425 f oven for about 30-minutes, flipping halfway through.

How to Reheat Latkes

Bake in a preheated 375-degree oven for 10-15 minutes.

Recipe FAQs

What Nationality are Latkes?

Wine Pairings

Bubbles (champagne, prosecco, cava) make an excellent and festive pairing.

What to Serve with Latkes

Brisket
Roasted Chicken
Smoked SalmonDip
Arugula Salad
More → 20+ Sides for Latkes

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Classic Potato Pancakes

This traditional Potato Latkes recipe is crispy on the outside and fluffy on the inside. Their irresistible golden crusts are seasoned with just a sprinkling of salt and ready to be served with a side of sour cream and applesauce. They’re perfect for Hanukkah, but you’ll want to enjoy them year round.

5 from 1 vote

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 24 latkes

Created by Platings and Pairings

Ingredients

2 pounds russet potatoes (about 4 large potatoes, unpeeled)
2 medium yellow onions
3 Tablespoons plain breadcrumbs
2 teaspoons baking powder
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 – 1 cup canola oil or chicken schmaltz (or a combination of both)

For Serving (optional):

Instructions

Preheat oven to 250-degrees.
Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions.
Transfer to a large kitchen towel or piece of cheesecloth. Gather ends of towel and wring out over sink to remove as much liquid as possible.
Whisk breadcrumbs, baking powder, salt, pepper, and eggs in a large bowl. Add potato mixture and stir until well combined.
Line a large baking sheet with paper towels. Set a wire rack inside another large rimmed baking sheet; set aside.
Heat oil and/or schmaltz in a large skillet over medium-high heat. (You will want to be sure to add enough oil to the pan so that when the latkes are added, the oil comes halfway up the sides of them.)
Once the oil is hot (a drop of batter placed in the pan should sizzle), place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is browned, about 2-3 minutes. Transfer latkes to paper towel-lined baking sheet to drain and sprinkle with salt while still warm, then transfer to wire rack. Place wire rack with latkes in oven to keep warm while preparing remaining latkes.
Serve warm latkes with applesauce and sour cream.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Large Skillet

Baking Sheet

Wire Rack

Nutrition

Check out the web story here.

This recipe was originally published in 2020. It was updated in 2023 to add new information. The classic potato pancakes recipe remains the same. Enjoy!

FAQs

What is the difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

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What were the original latkes made of? ›

Of course we associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

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What type of potato is best for latkes? ›

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

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Why do Jews eat potato latkes on Hanukkah? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

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What kind of oil do you use to fry latkes? ›

Fry in an oil with a high smoke point

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

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Why do my potato pancakes fall apart? ›

If the potato pancakes are falling apart while you're shaping them before you start cooking, they are either either too wet or they need more flour to hold them together. You can also mix the flour a little more the mix to develop gluten and then let it rest before cooking.

Can you fry latkes in olive oil? ›

Option 4: Olive Oil (Your Last Resort)

(Basically, olive oil can't be heated as hot as other oils without breaking down, which makes food taste burned). If you're frying with olive oil, keep the temperature low as latkes can burn and turn bitter, according to Salamon.