Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy, and utterly addictive, this easy Potato Latkes recipe guarantees the best latkes ever. Trust me, you don’t want to miss these!
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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 homemade 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
- Irresistible Flavor: Nothing beats the flavor of freshly made latkes – crispy on the outside, tender on the inside. Want to switch it up? Try Sweet Potato Latkes, Zucchini Latkes or Carrot Parsnip Latkes!
- 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.
- Homemade Love: Crafting your latkes adds a personal touch and love that enhances the Hanukkah festivities. Want another hands on Hanukkah recipe? Try this Rugelach recipe!
The Ingredients
- Onion: Grated onion adds a touch of sweetness and brings out that classic latke flavor we all love.
- Yukon gold or russet potatoes: The stars of the show! These starchy potatoes crisp up beautifully while staying tender inside.
- Egg: The glue that holds everything together, making sure your latkes don’t fall apart.
- All-purpose flour: Just a little flour keeps the latkes crispy and helps absorb extra moisture.
- Kosher Salt: A pinch of salt enhances the potato flavor and gives your latkes that perfect seasoning.
- Vegetable oil: Go for a neutral oil that can handle the heat to get that golden, crispy crust.
- Applesauce, for serving: Sweet, tangy, and the perfect pairing to balance the savory goodness of latkes.
- Sour cream, for serving: Cool, creamy, and tangy—it’s a must-have topping for the ultimate latke experience.
How to Make Crispy Potato Latkes
Step 1: Grate the onions and potatoes using a box grater or food processor.
Step 2: 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.
Step 3: Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.
Step 4: Heat enough oil to cover the bottom of a sauté pan over medium heat. Spoon 1-2 heaping tablespoon of potatoes in the oil and flatten into a circle forming small patties.
Step 5: 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.
Step 6: 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.
Recipe Video
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!
FAQs
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.
After grating the potatoes, be sure to strain all the liquid into a bowl. Let it sit for a few minutes, then carefully pour off the water, leaving the thick potato starch (it looks like cornstarch) at the bottom. Add this potato starch back into your mixture when you’re combining the eggs, flour, and salt. The potato starch helps bind the latkes together while keeping them light and airy. This trick ensures they fry up crispy and crunchy on the outside while staying tender on the inside—just the way a perfect latke should be!
There’s always a heated debate about applesauce vs sour cream when it comes to latkes. And the answer is, you really can’t go wrong. Sour cream adds a cool, creamy tanginess that pairs perfectly with the crispy, savory latkes. Applesauce brings a sweet, fruity contrast that balances the richness of the latkes beautifully. Many people love a dollop of both for the ultimate sweet-and-savory combo!
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.
Homemade potato latkes aren’t just a dish—they’re a celebration of tradition, family, and downright deliciousness! From the satisfying sizzle of frying to piling on your favorite toppings, making latkes is all part of the fun. So, grab your ingredients, heat up the oil, and get ready to create crispy, golden magic this Hanukkah. If you make this recipe and love it, consider leaving a comment and rating below!
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Potato Latkes
Equipment
- box grater or food processor
Ingredients
- 1 onion
- 4 yukon gold or russet potatoes, peeled
- 1 egg
- 2 tablespoons all purpose flour
- kosher salt
- pepper, to taste
- vegetable oil
- apple sauce, for serving
- sour cream, for serving
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
- 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!
What do you do with the potato starch once you save it?
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.
Recipe works like a charm but I did extra flour to thicken it up.
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!
Just made these for our first night of Hannukah with some delicious Matzah Ball Soup! ;0)
Made these today. Yummy! Happy Hannukah!
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!