Crispy Potato Latkes Recipe (Classic and Easy)

These crispy potato latkes (aka potato pancakes) are fried to golden perfection in hot oil is a classic Jewish recipe made during the holiday of Hanukkah. The only thing you need to worry about is the dipping sauce you're serving: sour cream, or applesauce. Choose wisely.

potato latkes on a plate with applesauce and sour cream

This recipe is reserved typically for December as a celebration of Hanukkah, aka the festival of lights. Many of my other recipes like braised short ribs, baked chicken and fruit, even my peanut butter and fig thumbprint cookies are excellent recipes to make during this holiday, too!

TL; DR Summary - Crispy Potato Latkes

👩🏼‍🍳 Cook Level: Easy/Beginner
⏱️ Cook Time: 20 minutes for prep; 20 minutes to cook (40m total)
🗝️ Key Ingredients: Potatoes, egg, flour, onion, garlic powder, olive oil
📖 Dietary Info: Gluten, egg, nightshades (potatoes)
😋 Taste: Crispy, salty, crunchy, savory.
💖 Why You'll Love: Homemade potato latkes with a perfect crispy exterior, and a delicate interior are great for Hanukkah, or any time you want a potato pancake. A little knuckle grease (as in grating the potatoes), are totally worth the effort.
🍽️ Best Paired With: I love making these potato latkes as an appetizer for dinner along side serving my lemon chicken skillet or oven baked chicken with rice and fruit. Additional sides that pair well with latkes include creamed corn, garlic butter rainbow carrots, or even cranberry sauce (a little sweet and savory action).

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TL; DR Summary - Crispy Potato Latkes
Trusted Latke and Key Reminders
Why is Hanukkah celebrated?
The Main Ingredients
Potato Latke Swaps and Substitutions
How to make crispy potato latkes
Mistakes I've Made (so YOU don't have to!)
Fried Potato Latkes FAQs
Check out these other delicious recipes you can serve alongside latkes:
Crispy Potato Latkes Recipe (Classic and Easy)

Trusted Latke and Key Reminders

Be sure to let the potato and onions drain well after they are grated. We want as little liquid in the mixture as possible to get the latkes super crisp and crunchy.
Russet potatoes are your choice for these latkes. They have just enough starch to stay sturdy when fried, and hold their shape.
I always prefer to go the traditional route with potato latkes and use a box grater to grate the potatoes and the onions. However, if you are looking to save time, a food processor will work well.
When adding the latke mixture to the hot oil, you can use a large cookie scoop (3 tablespoon scoop) and dollop directly into the oil, flattening with the rounded side of the cookie scoop. I find this method to be a lot easier and less messy.
Watch the latkes as they fry, as they can burn quickly. Use a consistent medium heat and once the edges turn golden brown, flip them, and then fry for an additional 2-3 minutes.

Why is Hanukkah celebrated?

Hanukkah is not a holiday about gifts, it's about celebrating the miracle oil that was only supposed to last one night, lasted for eight, hence the eight nights of Hanukkah. Hanukkah celebrates the rededication of the temple in Jerusalem, and the oil that lit the lantern within the temple.

In honor of the oil that lasted the eight nights, we use oil in plentiful amounts as a symbol of the miracle of Hanukkah. All across the world, Jewish communities rejoice during this holiday by lighting nightly candles for eight straight nights, playing dreidels to win Hanukkah gelt (chocolate coins), and of course, making and consuming recipes that are fried, such as donuts and latkes.

The Main Ingredients

Potatoes: I always prefer to use Russet potatoes as they are easy to find in stores, and always come out consistent in texture and flavor.
Yellow onion: Adding onion to the potatoes is a classic mixture and gives the latke more flavor.
Garlic powder: We add a little garlic powder to the potato and onion mixture to give flavor.
Eggs: Eggs help to bind the mixture together.
Flour: You can swap to gluten free flour if that's your thing, but the flour helps to bind the mixture with the egg and resemble that "pancake" vibe.
Salt: Salt is important in all recipes as it helps balance out acidity and fat. We want the latkes to have a balanced taste.
Oil: The reason we even make latkes in the first place, is to use an abundance of oil in remembrance of the oil that lit the Menorah for eight nights.

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

Potato Latke Swaps and Substitutions

Flour - Simply swap out the all-purpose flour with a gluten-free flour like Primal Palate's version.
Oil - I like to use extra virgin olive oil to fry the latkes, but you can opt for a vegetable, canola, or an avocado oil.
Potatoes - I like to use a traditional Russet potato, but you can use a Yukon gold or yellow potato, or even a red bliss. The Red skin potatoes don't have much starch, so there may not be a lot of liquid to squeeze out.
Eggs - You do need some sort of egg to bind the latkes together, so I would suggest keeping these in, or using an egg-replacement if you need to.

How to make crispy potato latkes

grated onion and potatoes using a box grater

Step 1: Using a box grater with the side on the larger holes, grate the potatoes into a large bowl or on a plate, then squeeze out the liquid with a cheesecloth or using paper towel. Repeat the same with the onion and add both the grated potato and onion to a large glass bowl.

grated potato and onion in a bowl with egg, garlic powder, and salt

Step 2: Crack two eggs in a smaller bowl and whisk. Pour the eggs into the potato and onion mixture, along with the garlic powder, salt, and flour.

flour added to a bowl of grated potato, onion, egg, garlic powder, and salt

Step 3: Using a spatula, mix together the grated potato, onion, flour, garlic powder, salt, and egg until the flour is fully incorporated.

Step 4: Heat a large frying pan with oil over a medium heat. You'll know when the oil is hot enough by sprinkling water droplets into the pan. If the water drops "dance", then the oil is hot. Taking a large cookie scoop, scoop potato pancake mixture and add to the hot pan. Cook until golden brown on each side, approximately 3-4 minutes. Repeat until all the potato mixture is used.

Mistakes I've Made (so YOU don't have to!)

Make sure that you squeeze out as much liquid from the grated onion and potatoes. The liquid from the grated vegetables will cause the latkes to become soggy and not hold their shape when added to the hot pan. I've done this numerous times and trust me, we want the potato pancake mixture as dry as possible so that it fries up crispy. You don't have to use a cheese cloth either, paper towels work well or a mesh sieve/strainer.
DO NOT use a nonstick pan. I've used a variety of different ceramic or nonstick pans, and they just don't fry up as well as a stainless steel pan. I love using my nonstick pans, and they have a place in the kitchen, just not when making latkes in my opinion.
Do NOT forget to season the onions and potatoes with salt. You can add salt afterwards when they are cooling post-frying, however, I do suggest adding a pinch of salt to the mix so that it also draws out any excess liquid and gives a balance of flavor internally.

potato latkes on a platter next to sour cream

Fried Potato Latkes FAQs

How do I store the leftover potato latkes?

Place any leftovers in an air-tight container and place in the fridge. They will stay for up to 3 to 4 days.

What's the best method for warming up leftover latkes?

Preheat the oven to 325º and place the latkes on a baking sheet. Heat the latkes for 10-12 minutes or until they begin to sizzle.

Can I place these latkes in the freezer?

Yes. To place in the freezer, wrap in aluminum foil, labeling the date the latkes were made, and thaw overnight in the fridge the day before you want to make them. To reheat, follow the steps above.

How do I know if the oil in the pan is hot enough to make the potato latkes?

You'll know when the oil is hot enough by sprinkling water droplets into the pan. If the water drops "dance", then the oil is hot.