Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy, and utterly addictive, this easy latke recipe guarantees the best latkes ever. Trust me, you don’t want to miss these!

A stack of latkes with dollop of sour cream on top.Pin

I’m a total sucker for the holidays and especially the foods that you get at this time of year. I always loved celebrating Hanukkah with my friends when I was growing up, spinning the dreidel, lighting the menorah for 8 days, eating chocolates coins (Hanukkah gelt), and especially munching on crispy Potato Latkes with tons of applesauce and sour cream. And now I get to celebrate with my husband and kids. Making these treats is a beautiful way to celebrate the festival of lights.

Why I Love Homemade Latkes

  • Homemade Love: Crafting your latkes adds a personal touch and love that enhances the Hanukkah festivities.
  • Irresistible Flavor: Nothing beats the flavor of freshly made latkes – crispy on the outside, tender on the inside.
  • Kid-Friendly Activity: Get the kids involved by telling them to “using their muscles” to squeeze the excess moisture out of the grated potatoes! Mine always loved that.
Several latkes on different plates. Pin

The Secret to Perfect Potato Latkes

What’s the real secret to my latkes? After grating the potatoes you want to strain all of the liquid from the potatoes into a bowl. Pour off the water leaving the super thick starch which resembles cornstarch at the bottom of the bowl and mix it in when you add the eggs, flour and salt! Adding the potato starch it into your potato mixture will help them be lighter and wispier producing a crispy and crunchy, best latke ever! This is one of those game changing tricks that will have everyone begging you to tell them what made yours so perfect!

Potato latke topped with sour cream and a side of applesauce.Pin

How to Make Potato Latkes

The Ingredients

  • Onion
  • Yukon gold or russet potatoes
  • Egg
  • All purpose flour
  • Kosher salt
  • Pepper
  • Vegetable oil
  • Applesauce, for serving
  • Sour cream, for serving
Potatoes, onion, egg, flour and salt.Pin

The Instructions

1. Grate Potatoes and Onion: Grate the onions and potatoes using a box grater or food processor.

Grating potato on box grater.Pin

2. Remove Excess Moisture: Place grated potatoes and onion mixture into a clean kitchen towel and squeeze out excess moisture into a bowl. Discard any clear liquid in the bowl, reserving the thick white starch at the bottom.

Squeezing excess moisture from potatoes through kitchen towel. Pin

3. Add Remaining Ingredients: Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.

Grated potatoes, onion, flour, egg, and salt to be mixed to make latke batter.Pin

4. Heat Oil: Heat enough oil to cover the bottom of a sauté pan over medium heat.

5. Form Patties: Spoon 1-2 heaping tablespoon of potatoes in the oil and flatten into a circle forming small patties.

Three potato latkes in frying pan. The uncooked side is visible. Pin

6. Fry and Flip: Cook for 2-3 minutes or until golden and flip over. Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.

Three potato latkes in frying pan.Pin

7. Serve: You can serve these immediately or keep them warm in a 300°F oven until all latkes are prepared. When ready, serve with sour cream and applesauce.

Two latkes on a plate topped with sour cream and applesauce.Pin

Can You Freeze Leftover Latkes?

Absolutely! To freeze leftover latkes, allow to cool, then place in zip-loc bags, label and place in the freezer. When ready to eat, pop them into an oven preheated to 300°F for 10 minutes or until warmed through. Alternatively, you can defrost in the fridge for 24 hours then heat through in a dry pan.

Potato Latkes on blue plate topped with sour cream and chives.Pin

Tips for The Best Latkes Ever

  • Hot Oil is Key: Ensure the oil is hot enough before frying to achieve that coveted crispy exterior. To test if your oil is ready, sprinkle a little flour in there. If it sizzles, it should be hot enough.
  • Consistent Size: Keep latkes a uniform size for even cooking. Consider using a trigger release scooper to portion out your latkes evenly.
  • Save the Potato Starch: I’ve already mentioned this, but don’t discard the potato starch after you squeeze the grated potatoes. The starch helps make the crispiest latkes that are totally irresistible!
Latke on plate topped with applesauce, sour cream and chives.Pin

The Latke Debate: Applesauce or Sour Cream?

There’s always a heated debate about applesauce vs sour cream when it comes to latkes. What do you think? Kenya loves applesauce, Chloe loves sour cream and Gemma takes massive spoonfuls of each and covers her latkes all over. I’m a fan of both too! Sprinkle on a handful of chives and then I’m a really happy girl. You can’t really go wrong. Let me know in the comments what you prefer!

Several potato latkes on plates. Some are topped with sour cream and chives.Pin

What to Serve with Latkes

These are so delicious I could eat a too many as a main meal, but latkes are supposed to be a side! They’re great for breakfast, lunch or dinner. Here are some recipes to pair with your latkes.

Latke on plate topped with applesauce.Pin

Homemade Potato Latkes are more than a dish; they’re a celebration of tradition and flavor. From mastering the art of frying to exploring creative toppings, every step of creating latkes is a joyful journey. So, gather your ingredients, heat up that oil, and enjoy making homemade latkes this Hanukkah. Let me know in the comments if you’re making these this year and tag me on social media if you do!

Pin

Potato Latkes

Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy, and utterly addictive, this easy latke recipe guarantees the best latkes ever!
5 from 2 votes
Course: Side
Servings: 12
Author: Catherine McCord
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 30 minutes

Equipment

  • box grater or food processor

Ingredients  

Instructions 

  • Grate the onions and potatoes into a large hand towel or strainer over a large bowl (you could also do this through the grating blade in a food processor).
  • Press on the potato mixture in the strainer and discard any clear liquid, reserving the thick white starch in the bowl.
  • Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.
  • Heat enough oil to cover the bottom of a saute pan over medium heat.
  • Place 1-2 heaping tablespoon of potatoes in the oil forming a circle.
  • Cook for 2-3 minutes or until golden and flip over.
  • Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
  • Can be served immediately or kept warm in a 300 degree oven until all latkes are prepared.
  • Serve with sour cream and apple sauce.

Notes

How To Freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into am oven at 300°F for 10 minutes or until warmed through. Alternatively, defrost in fridge for 24 hours then heat in a dry pan.
Tips:
  • Hot Oil is Key: Ensure the oil is hot enough before frying to achieve that coveted crispy exterior. To test if your oil is ready, sprinkle a little flour in there. If it sizzles, it should be hot enough.
  • Consistent Size: Keep latkes a uniform size for even cooking. Consider using a trigger release scooper to portion out your latkes evenly.
  • Save the Potato Starch: I’ve already mentioned this, but don’t discard the potato starch after you squeeze the grated potatoes. The starch helps make the crispiest latkes that are totally irresistible!

Nutrition

Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Cholesterol: 25mg | Sodium: 15mg | Fiber: 2g | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

    1. Hi! Sorry if I didn’t make that clear. You mix it in to the potato/onion mixture along with the eggs, flour and salt.

  1. Since DD cannot have egg I used a couple tablespoons of applesauce in the mixture to replace the egg. Our Latkes were wonderful. I also added a little Olive oil into the canola since it’s traditional. 🙂 Happy Hanukkah!

  2. Just made these for our first night of Hannukah with some delicious Matzah Ball Soup! ;0)

  3. Just made these a few weekends ago for a completely homemade fish fry (we’re from Wisconsin – that might be a regional dinner) and they were awesome! I added some green onions to give them just a bit more zip, but I couldn’t believe how easy they were to make. Thanks!

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