Crispy, Golden, and Full of Tradition
Potato latkes are one of those holiday traditions that are so addictive, you’ll find yourself craving them all year round. They are the ultimate comfort food—perfectly crunchy on the outside, tender on the inside, and best enjoyed with a big dollop of applesauce or sour cream. Whether you’re celebrating the Festival of Lights or just looking for a fun family side dish, these golden patties are pure magic.
What You’ll Need
- Potatoes: Yukon Gold or Russet work best for that starchy, crispy finish.
- Onion: Grated for a touch of sweetness and classic flavor.
- Egg: The “glue” that holds your latkes together.
- All-Purpose Flour: Just a bit to absorb moisture and keep things crunchy.
- Kosher Salt: To make the potato flavor really pop.
- Vegetable Oil: A neutral oil that can handle the heat.
- For Serving: Applesauce and sour cream (the classic duo!).
How to Make It
- Grate: Use a box grater or food processor to grate the onions and potatoes.
- Squeeze (The Secret Step): Place the mixture in a clean kitchen towel and squeeze out every bit of excess moisture into a bowl. Let the liquid sit for a minute, then pour off the clear water—but keep the thick white starch at the bottom of the bowl!
- Mix: Combine the grated veggies, the reserved potato starch, egg, flour, salt, and pepper in a large bowl.
- Fry: Heat enough oil to cover the bottom of a skillet over medium heat. Carefully spoon in 1-2 tablespoons of the mixture, flattening them into small patties.
- Flip: Cook for 2–3 minutes per side until golden brown and crispy.
- Drain & Serve: Transfer to a paper towel-lined plate. Serve immediately, or keep them warm in a 300°F oven while you finish the rest.
Get the Kids Involved
Latkes are one of the best recipes for getting kids hands-on in the kitchen. It’s interactive, a little messy, and totally worth it.
- Ages 3–5: Let them help “use their muscles” to squeeze the moisture out of the potatoes in the towel. It’s a great sensory activity!
- Ages 6–9: They can help measure the flour and salt, or help “chef-test” the applesauce and sour cream for the table.
- Ages 10+: Have them help grate the potatoes (with a guard!) or use a cookie scoop to portion out the patties for the pan.
Make It Weeknight-Friendly
- Shortcut Option: Use your food processor’s grating attachment to save your arms the workout of a manual box grater.
- The Oil Test: To see if your oil is hot enough, sprinkle in a tiny pinch of flour. If it sizzles immediately, you’re ready to fry!
- Uniform Cooking: Use a trigger-release ice cream scoop to ensure all your latkes are the same size so they cook at the same rate.
- Make-Ahead: You can fry these a few hours early and crisp them back up in a hot oven right before dinner.
Serve & Savor
While these are a Hanukkah staple, they are incredible alongside a perfect roast chicken, slow cooker brisket, or even topped with a crispy fried egg for a fancy weekend breakfast.
Potato Latkes
Latkes are one of those timeless recipes that never go out of style. Made with simple ingredients and fried until perfectly golden, these potato pancakes are irresistibly crisp and deeply satisfying. Whether served for Hanukkah celebrations or as a cozy family meal, they’re guaranteed to disappear fast.
Ingredients
- 1 onion
- 4 Yukon Gold or russet potatoes, peeled
- 1 egg
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Pepper, to taste
- Vegetable oil (for frying)
- Applesauce, for serving
- Sour cream, for serving
Instructions
-
Grate the vegetables
Grate the onion and potatoes into a large hand towel or strainer placed over a bowl. (You can also use a food processor with a grating blade.) -
Remove excess moisture
Press the potato mixture firmly to remove liquid. Discard the clear liquid but reserve the thick white potato starch left at the bottom of the bowl. -
Make the batter
Transfer the grated onion and potatoes to a mixing bowl. Add the reserved potato starch, egg, flour, salt, and pepper. Mix thoroughly to combine. -
Heat the oil
Heat enough vegetable oil to coat the bottom of a sauté pan over medium heat. -
Form and cook the latkes
Scoop 1–2 heaping tablespoons of the mixture into the hot oil, flattening slightly into a circle.
Cook for 2–3 minutes per side, or until golden brown and cooked through. -
Drain and keep warm
Transfer cooked latkes to a paper towel–lined plate to drain. Keep warm in a 300°F oven while finishing remaining batches. -
Serve
Serve immediately with applesauce and sour cream.
Notes
Freezing Instructions
Allow latkes to cool completely, then place in a labeled zip-top bag and freeze. Reheat in a 300°F oven for 10 minutes or until warmed through. Alternatively, thaw in the refrigerator for 24 hours and reheat in a dry pan.
Hot Oil Is Key
Properly heated oil ensures a crispy exterior. Test readiness by sprinkling a pinch of flour into the oil — if it sizzles, it’s ready.
Keep Sizes Consistent
Uniform portions help latkes cook evenly. A trigger-release scoop works especially well.
Don’t Skip the Potato Starch
The natural starch helps bind the mixture and creates extra crispy latkes.
