Crispy, golden Potato Latkes made with russet potatoes, onion, eggs, and flour—classic comfort food that’s crunchy, cozy, and impossible to resist.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll never forget the first time I made Potato Latkes. It was one of those early winter nights where it’s dark by five, you’ve got a chill in your bones, and the only thing that sounds good is something warm, crispy, and a little greasy. I had this sudden craving for latkes—not the store-bought kind, but real ones, golden and homemade, the kind that make the house smell like a deli in the best possible way.
My friend Leah, who grew up making them every Hanukkah, gave me one piece of advice: “Squeeze the potatoes until your hands hurt.” I laughed at the time, but she wasn’t kidding. The first batch I made, I didn’t squeeze enough water out. They looked great for about thirty seconds, then turned sad and limp, like soggy hash browns that lost the will to live.
The next time, I did what she said—really wrung those potatoes out, squeezing them over the sink until I thought my fingers might fall off. That was the moment. That’s when they turned out right—crispy edges, soft centers, salty, perfect. I still think about that first successful batch. I stood over the stove, burning my tongue on the first one because I couldn’t wait for it to cool, and I remember thinking: Okay, yeah… this is happiness.
Now, I make them every year. Sometimes in December, sometimes randomly in April when I just need a win in the kitchen. And every time, I think about Leah and her no-nonsense potato wisdom.
Why You’ll Love This Potato Latkes Recipe?
You know how some recipes just hit that perfect balance between effort and reward? This is that recipe. Potato Latkes are as simple as they are satisfying—shredded potatoes, onion, egg, flour, salt, and pepper—but when they come together in hot oil, they become something magical. Crisp on the outside, tender inside, with that slightly sweet potato-onion flavor that makes you want “just one more” until they’re all gone.
And the best part? They’re not fussy. You don’t need any fancy gadgets or techniques. Just a good squeeze, some hot oil, and the patience to not flip them too early (trust me on that). Whether you’re making them for Hanukkah, brunch, or just a random Tuesday night snack attack, they’ll make your kitchen smell incredible and your mood about 40% better.
Ingredient Notes:
Here’s the thing: latkes are humble, but they depend on balance. Too much moisture and they get soggy. Not enough egg or flour and they fall apart. Here’s what you’ll need, and why each piece matters.
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Russet potatoes – They’re high in starch, which is key for that crisp texture. Yukon golds work too, but russets are the classic.
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Onion – Balances the starch with a little bite and sweetness. Don’t skip it; it’s the secret ingredient that keeps them from being bland.
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Flour – Helps hold everything together. If you want them gluten-free, you can use potato starch—it works like a charm.
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Eggs – The glue. They give the batter structure and make those edges brown beautifully.
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Salt & pepper – Be generous. Potatoes need salt like coffee needs caffeine.
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Canola oil – Frying oil should be neutral and hot enough to make them sizzle on contact.
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Sour cream or applesauce – The classic duo. Some people pick sides, but I say… why not both?
How To Make Potato Latkes?
Let’s be honest: frying can feel intimidating, but latkes are totally worth a little oil splatter. The process is easy once you get into the rhythm.
Step 1: Prep your potatoes and onion.
Peel your potatoes and keep them in cold water so they don’t turn gray (pro tip: gray potatoes taste the same but look tragic). Chop most of the potatoes and your onion into chunks, then toss them into a food processor. Pulse until you’ve got a coarse puree—somewhere between mashed and shredded.
Step 2: The squeeze.
This is where you earn your crispy badge. Wrap that potato-onion mix in cheesecloth or a clean kitchen towel, then twist and squeeze like your life depends on it. I once got nearly a full cup of liquid out of mine. Every drop matters. The drier the mix, the crispier the latkes.
Step 3: Grate the final potato.
I know it sounds weird, but grating one potato by hand gives the batter more texture. It’s that mix of smooth and rough that makes the edges fry up all crackly and beautiful.
Step 4: Mix the batter.
In a large bowl, combine your potato mixture, grated potato, flour, eggs, salt, and pepper. Stir it all together—it should look thick and clingy, not watery.
Step 5: Fry time.
Heat about 1/4 inch of oil in a skillet over medium heat. Drop in a bit of batter—if it sizzles immediately, you’re good to go. Add spoonfuls of the mixture, about 1/4 cup each, and flatten them with the back of your spoon. Fry until golden, about 3 minutes per side. Try not to hover too much.
Step 6: Drain, then devour.
Move the latkes onto a paper towel-lined plate to soak up any extra oil. You can keep them warm in the oven at 250°F while you finish the rest—but honestly, I’ve never been patient enough for that.
Serve them hot with sour cream, applesauce, or both. If you’re feeling fancy, a little smoked salmon never hurts.
Want To Save This Recipe?
Storage Options:
Leftover latkes (if they exist) are the best kind of surprise. Store them in an airtight container in the fridge for up to three days, and reheat them in the oven at 375°F for about 10 minutes. They crisp back up like magic.
If you want to plan ahead, freeze them. Just layer parchment between each one, seal them up, and bake straight from frozen when you’re ready. They’ll taste almost as good as fresh—almost.
Variations and Substitutions:
One of the reasons I love Potato Latkes is how forgiving they are. You can tweak them based on what you have—or what mood you’re in.
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Add herbs. Fresh dill or parsley adds brightness.
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Go sweet. Swap in half sweet potatoes for a caramelized twist.
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Spice them up. A pinch of smoked paprika or garlic powder changes the whole vibe.
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Try gluten-free. Use potato starch or cornstarch instead of flour.
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No food processor? Use a box grater. You’ll get a mini arm workout, but that’s just balance, right?
What to Serve with Potato Latkes?
Traditionally, it’s all about applesauce and sour cream, but don’t let tradition box you in. Here are a few ideas:
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Smoked salmon and dill cream cheese – Hello, brunch upgrade.
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A fried egg – Because why not make them breakfast?
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Brisket or roast chicken – Classic combo for a hearty meal.
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Hot honey or maple syrup – Sounds weird, tastes amazing. Sweet and crispy? Yes, please.
Frequently Asked Questions:
Why are my latkes soggy?
You didn’t squeeze enough water out. I know, I know—it’s a pain. But trust me, dry potatoes = crispy perfection.
Can I make the batter ahead of time?
Sort of. You can prep the potatoes and onion a few hours early, but store them submerged in cold water. Drain and squeeze right before frying.
What’s the best oil for frying latkes?
Go for canola, vegetable, or peanut oil—something neutral with a high smoke point. Save your olive oil for salad dressing.
Potato Latkes are the kind of food that makes your kitchen feel alive—crackling oil, the smell of frying onions, and that glorious moment when you flip them and see that perfect golden brown. They’re not fancy. They’re not fussy. But they are the kind of food that makes people linger around the stove, sneaking bites before you’ve even sat down.
So go on—get your hands dirty, heat that oil, and fry up some happiness. And if you burn your tongue on the first one? Yeah, that’s part of the experience.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Potato Latkes
Ingredients
- 1 1/2 pounds russet potatoes approximately 3 to 4 medium potatoes
- 1/2 medium onion
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- About 1/4 cup canola oil more as needed for frying
- 1 cup sour cream and/or applesauce for serving
Instructions
Prepare the Potatoes and Onion:
- Peel the potatoes and place them immediately in a bowl of cold water to prevent discoloration. Chop three of the potatoes and the onion into 1-inch chunks, reserving the last potato in the water until needed.
Create the Potato-Onion Mixture:
- Transfer the chopped potatoes and onion to a food processor. Pulse several times until the mixture forms a coarse puree. Scrape down the sides of the bowl as needed to ensure even texture.
Extract Excess Moisture:
- Line a colander with a large square of folded cheesecloth (about four layers thick). Pour the potato-onion mixture into the cheesecloth and gather the corners together. Twist and squeeze firmly to remove as much liquid as possible—up to one cup of moisture may be released. Set the squeezed mixture aside in the cheesecloth to limit oxidation.
Grate the Remaining Potato:
- Using the coarse side of a box grater, grate the remaining potato and add it to the drained potato-onion mixture.
Combine the Batter:
- In a large mixing bowl, transfer the potato mixture and stir in the flour, eggs, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined and the mixture has a cohesive consistency.
Heat the Oil:
- In a large non-stick or cast-iron skillet, heat approximately 1/4 cup of canola oil over medium heat. The oil is ready when a small piece of batter dropped into it sizzles immediately and browns within 10 seconds.
Fry the Latkes:
- Working in batches, drop generous spoonfuls (about 1/4 cup each) of the potato mixture into the hot oil, flattening each mound gently with the back of the spoon to form patties approximately 3 inches wide. Fry for 3 to 4 minutes per side, or until the edges are crisp and golden brown.
Drain and Serve:
- Transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Repeat with remaining batter, adding more oil as needed between batches. Serve immediately while hot with sour cream, applesauce, or both.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
