I love how simple and rewarding this recipe is. It’s made with just a few pantry staples, but the flavor and texture are unbeatable. The latkes fry up golden brown with irresistibly crisp edges, and the combination of shredded potato and onion gives a comforting, savory bite. Whether I’m making them for Hanukkah or just craving a homemade snack, these latkes always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb russet potatoes (about 2 large), peeled 1/4 cup all-purpose flour or kosher matzo meal 1/2 medium onion, peeled 1 tsp baking powder 1 tsp fine sea salt 1/4 tsp freshly ground black pepper 1 large egg Kosher salt, to sprinkle Vegetable oil or extra light olive oil, for frying
Directions
I start by grating the peeled potatoes and onion using the large holes of a box grater or the grating disc on a food processor. Then, I wrap the mixture in cheesecloth or a clean, lint-free towel and squeeze out as much liquid as possible. It’s amazing how much moisture comes out, and removing it is key for crispy latkes.
In a large bowl, I whisk together the flour, baking powder, salt, and pepper. Then, I add the egg and stir to combine. I mix in the squeezed-dry potatoes and stir until everything is evenly coated in the batter.
I heat a heavy-bottomed skillet over medium-high heat and pour in about 1/4 inch of oil to generously coat the bottom. When the oil is hot and shimmering, I drop in heaping tablespoons of the batter (a trigger-release scoop works well) and press them down gently with a spatula to form disks.
I fry the latkes for about 4 to 5 minutes on the first side until the edges are deeply browned, then flip and cook for another 3 to 4 minutes until golden on both sides.
As they finish, I transfer the latkes to a paper towel–lined plate and immediately sprinkle with kosher salt. I repeat with the rest of the batter, adding more oil to the pan as needed. I serve them warm, topped with sour cream and fresh chives.
Servings and Timing
This recipe makes about 10 latkes (3 inches each), enough to serve 3 to 4 people. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Variations
I sometimes add a pinch of garlic powder or paprika to the batter for extra flavor.
For a gluten-free version, I use potato starch or gluten-free matzo meal instead of flour.
When I want a more rustic texture, I leave the skins on the potatoes.
I’ve also used sweet potatoes for a sweeter twist—just be aware they cook slightly faster.
Storage/Reheating
I store leftover latkes in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 375°F oven for 8–10 minutes to restore their crispness. I avoid microwaving them because it makes them soggy. If I want to freeze them, I let them cool completely, layer them between parchment paper, and freeze in a sealed container.
FAQs
Can I make potato latkes ahead of time?
Yes, I make them ahead and reheat them in the oven to crisp them back up. They taste nearly as good as fresh when reheated properly.
What type of potatoes work best?
I always use russet potatoes because they’re starchy and help the latkes hold together and get crispy. Yukon golds work too but give a slightly creamier texture.
Why do I need to squeeze out the liquid?
Removing the moisture helps the latkes crisp up in the pan instead of steaming. It also keeps them from falling apart.
Can I bake the latkes instead of frying?
I can, but they won’t be quite as crispy. I brush them with oil and bake at 425°F on a parchment-lined tray for about 20–25 minutes, flipping halfway through.
What should I serve with latkes?
I like to serve them with sour cream and chopped chives or applesauce for a sweet contrast. They also pair well with smoked salmon or eggs for brunch.
Conclusion
These homemade Potato Latkes are one of my favorite simple pleasures—crispy, savory, and endlessly satisfying. Whether I serve them during the holidays or as a weekday treat, they never fail to bring comfort and flavor to the table. Once I take that first bite with a little sour cream on top, I remember exactly why I keep coming back to this recipe.
Crispy on the outside with a tender hash brown center, this potato latkes recipe is a must-try comfort food, perfect with sour cream and a sprinkle of salt.
Ingredients
1 lb (2 large) russet potatoes, peeled
1/2 medium onion, peeled
1/4 cup all-purpose flour (or kosher Matzo Meal)
1 tsp baking powder
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 large egg
Kosher salt, to sprinkle after frying
Vegetable oil or extra light olive oil, for frying
Instructions
Grate the peeled potatoes and onion using a box grater or food processor with a grating disc.
Drain: Transfer to cheesecloth or a lint-free towel and squeeze out as much liquid as possible.
Mix Batter: In a large bowl, whisk together flour, baking powder, salt, and pepper. Add the egg and whisk to combine. Stir in the dry potato-onion mixture until fully coated.
Fry: Heat about 1/4” of oil in a heavy skillet over medium-high heat. Once shimmering, drop in heaping tablespoons of the batter and flatten with a spatula to form latkes. Fry 4–5 minutes per side until golden brown.
Drain and Serve: Transfer to a paper towel-lined plate and immediately sprinkle with kosher salt. Serve warm, garnished with sour cream and fresh chives.
Notes
Make sure to squeeze out all excess moisture for crispier latkes.
Keep cooked latkes warm in a 200°F oven if making in batches.
Can be served with applesauce as an alternative to sour cream.
Works well with matzo meal for a kosher variation.
