There’s nothing quite like the smell of crispy potato latkes sizzling in a hot skillet. Golden brown on the outside, soft and tender on the inside, these classic potato pancakes are a beloved comfort food that has stood the test of time. While latkes are most famously enjoyed during Hanukkah, they’re truly perfect any time of year when you’re craving something warm, savory, and nostalgic.
This traditional potato latkes recipe uses simple pantry ingredients and easy techniques to create perfectly crisp latkes every single time. Whether you serve them with applesauce, sour cream, or enjoy them straight from the pan, these latkes are guaranteed to become a family favorite.
What Are Potato Latkes?
Potato latkes are shredded potato pancakes that are fried until crisp and golden. Originating in Eastern European Jewish cuisine, latkes are traditionally eaten during Hanukkah to symbolize the miracle of oil. Over time, they’ve become a comfort-food staple enjoyed far beyond the holiday.
Unlike hash browns, latkes include eggs and a binding ingredient like flour or matzo meal, which gives them structure while still allowing the potatoes to shine.
Why You’ll Love This Potato Latkes Recipe
- Crispy edges with a soft, fluffy center
- Made with simple, affordable ingredients
- Easy to customize with flavors and toppings
- Perfect for holidays, brunch, or comfort-food dinners
- Naturally vegetarian and easy to make gluten-free
Ingredients for Classic Potato Latkes
- 2 pounds russet potatoes (about 4 large)
- 1 medium yellow onion
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour or matzo meal
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- Vegetable oil for frying
How to Make Potato Latkes (Step-by-Step)
1. Grate the Potatoes and Onion
Peel the potatoes and onion. Using a box grater or food processor, grate them finely. Immediately transfer the mixture to a clean kitchen towel.
2. Remove Excess Moisture
This step is crucial. Twist and squeeze the towel firmly to remove as much liquid as possible. The drier the potatoes, the crispier the latkes will be.
3. Mix the Batter
Place the drained potato mixture into a large bowl. Add the eggs, flour, salt, and black pepper. Stir until just combined. Avoid overmixing.
4. Heat the Oil
Pour about ¼ inch of vegetable oil into a large skillet. Heat over medium-high until shimmering but not smoking.
5. Fry the Latkes
Scoop about ¼ cup of the mixture into the hot oil for each latke. Gently flatten with a spatula. Fry for 3–4 minutes per side, or until deep golden brown.
6. Drain and Season
Transfer cooked latkes to a paper towel-lined plate. Sprinkle lightly with salt while hot.
7. Serve Immediately
Latkes are best enjoyed fresh and crispy.
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