If you’re craving a warm, crispy, and utterly satisfying dish that brings a little tradition and a lot of comfort to your table, this Classic Potato Latkes Recipe is exactly what you need. Imagine golden, crunchy edges giving way to a tender, flavorful center made from shredded potatoes and onion, lightly seasoned and pan-fried to perfection. Perfectly paired with cool applesauce or a dollop of sour cream, these latkes are a beloved treat that shine during holidays and cozy family dinners alike. Let’s dive into what makes this recipe so special and how you can bring that incredible crispiness and flavor into your kitchen.
Ingredients You’ll Need
Simple, humble ingredients come together to create the magic of latkes. Each component plays a vital role, from the russet potatoes providing the hearty base and texture, to the onion adding subtle sweetness and depth. The eggs and flour bind everything together, creating perfect patties that hold crisp after frying.
- Russet potatoes (2 lbs, about 4 large): Their starchy texture ensures deliciously crispy latkes every time.
- Medium onion (1): Adds moisture and a slight sharpness that balances the potato’s earthiness.
- Large eggs (2): Act as the binding agents that keep the latkes from falling apart in the pan.
- All-purpose flour (⅓ cup) or matzo meal: Helps hold the mixture together and adds a touch of traditional flavor.
- Salt (1 tsp): Enhances all the natural flavors beautifully.
- Black pepper (½ tsp): Gives a subtle hint of warmth and spice.
- Neutral oil: Vegetable or canola oil is perfect for frying, offering a clean taste and high smoke point.
How to Make Classic Potato Latkes Recipe
Step 1: Grate the Potatoes and Onion
Start by using the large holes on a box grater or a food processor to shred the russet potatoes and onion. This shredding step is what creates that signature latke texture—shredded strands that turn crispy once fried, yet stay soft inside. Once grated, place the mixture in a clean kitchen towel and squeeze out as much liquid as you can. Removing excess moisture is key for achieving that perfect, crispy result.
Step 2: Combine the Ingredients
Transfer your drained potato and onion mixture to a large bowl, then add the eggs, flour or matzo meal, salt, and pepper. Mix everything well until fully incorporated. This step ensures your latkes will hold together well when cooked, and the seasoning will be evenly distributed for balanced flavor throughout.
Step 3: Heat the Oil
Pour enough neutral oil into a large skillet to coat the bottom generously and heat it over medium-high. Properly heating the oil before frying ensures that the latkes develop a golden crust quickly, sealing the inside to remain tender and moist. A hot skillet is your best friend here for achieving that ideal crispiness.
Step 4: Fry the Latkes
Use a spoon or small scoop to drop about 2 to 3 tablespoons of the potato mixture into the hot oil. Flatten each scoop slightly with a spatula to form even patties. Fry them for about 3 to 4 minutes per side, or until they reach a deep golden brown and have a crispy exterior. Resist the urge to overcrowd the pan for best results—give each latke plenty of space to crisp up.
Step 5: Drain and Serve
Once cooked, transfer your latkes to a paper towel–lined plate to drain any excess oil. Keeping latkes warm in a low oven while you finish frying the rest helps maintain that perfect texture. Serve these crispy delights immediately with your favorite toppings for maximum enjoyment!
How to Serve Classic Potato Latkes Recipe
Garnishes
Classic toppings like cool applesauce and tangy sour cream never go out of style because they perfectly complement the crispy, savory latkes. The sweet-sour contrast brings out the best in the potato flavors. You can also experiment with fresh herbs like chives or parsley for a vibrant finish.
Side Dishes
Potato latkes pair wonderfully with a range of sides, making them versatile for any meal. Consider serving them alongside smoked salmon, roasted vegetables, or a simple green salad to round out the plate with freshness and color.
Creative Ways to Present
For a fun twist, try stacking latkes topped with a spoonful of crème fraîche, caviar, and finely chopped red onion for an elegant appetizer. Alternatively, use latkes as a base for mini sandwiches with toppings like avocado, smoked trout, or even a fried egg for a hearty brunch option.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep the crispiness intact, lay them flat with paper towels between layers to absorb moisture.
Freezing
Freeze latkes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. This method prevents them from sticking together and makes it easy to grab just what you need later. They’ll keep well for about 2 months.
Reheating
Reheat frozen or refrigerated latkes on a baking sheet in a preheated 375°F oven until heated through and crispy again. Avoid the microwave if you want to preserve their crunchiness—oven reheating works wonders for reviving that just-fried texture.
FAQs
Can I use a different type of potato for this Classic Potato Latkes Recipe?
Russet potatoes work best because of their high starch content, which helps create crispy latkes. While you can experiment with other varieties, waxy potatoes may result in softer, less crispy pancakes.
Is matzo meal necessary, or can I just use flour?
You can use all-purpose flour as a substitute, which many people prefer for convenience. Matzo meal offers a more traditional texture and flavor, especially for holiday versions, but both options work well to bind the latkes.
How do I know when the oil is hot enough for frying?
A good test is to drop a small bit of the potato mixture into the oil; it should sizzle immediately and start bubbling around the edges. If it browns too fast, reduce the heat; if it doesn’t bubble, the oil isn’t hot enough.
Can I make this recipe dairy-free and gluten-free?
Absolutely! The recipe is naturally dairy-free if you skip sour cream toppings. For gluten-free latkes, swap flour with potato starch or certified gluten-free matzo meal for the binding agent.
What’s the best way to get extra crispy edges on my latkes?
Adding 1 to 2 tablespoons of potato starch to the mixture, along with squeezing out as much moisture as possible, will give your latkes wonderfully crispy edges that everyone will love.
Final Thoughts
Trying out this Classic Potato Latkes Recipe will bring a little crispy joy and a lot of warmth to your kitchen. It’s a recipe that’s not only steeped in tradition but also endlessly adaptable and irresistible. Whether you’re cooking for a holiday, a special occasion, or just because, these latkes will quickly become a cherished favorite that everyone asks for again and again. So grab those potatoes and get frying—you’re in for a treat!
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Classic Potato Latkes Recipe
- Total Time: 40 minutes
- Yield: 12–16 latkes
- Diet: Kosher
Description
Crispy on the outside, tender inside, these traditional potato latkes are made with shredded russet potatoes, onion, eggs, and just the right amount of seasonings. Perfectly pan-fried to golden perfection and served hot with applesauce or sour cream, they make a classic Jewish appetizer or side dish especially popular during Hanukkah.
Ingredients
Potatoes and Onion
- 2 lbs russet potatoes (about 4 large), peeled
- 1 medium onion
Binding and Seasoning
- 2 large eggs
- ⅓ cup all-purpose flour (or matzo meal for more traditional texture)
- 1 tsp salt
- ½ tsp black pepper
For Frying
- Neutral oil (vegetable or canola) for frying
Instructions
- Grate potatoes and onion: Use the large holes of a box grater or a food processor to grate the peeled potatoes and medium onion finely to prepare the base mixture.
- Drain excess liquid: Place the grated potato and onion mixture in a clean kitchen towel and squeeze tightly to remove as much moisture as possible to ensure crispy latkes.
- Mix batter: Transfer the drained mixture to a bowl and add the eggs, flour or matzo meal, salt, and pepper. Mix thoroughly to combine all ingredients evenly.
- Heat oil: Pour enough neutral oil into a large skillet to coat the bottom and heat it over medium-high heat until hot but not smoking.
- Form latkes and fry: Scoop 2–3 tablespoons of the mixture per latke into the hot oil. Flatten each slightly with a spatula to form thin pancakes. Fry each side for 3–4 minutes until deep golden brown and crispy.
- Drain excess oil: Remove the cooked latkes from the skillet and place them on a paper towel–lined plate to absorb any excess oil.
- Serve immediately: Serve the latkes hot with traditional accompaniments like applesauce, sour cream, or both for a delicious finish.
Notes
- Keep fried latkes warm in a 250°F (120°C) oven while finishing batches to maintain crispiness.
- For extra-crispy edges, stir in 1–2 tablespoons of potato starch to the batter.
- For a gluten-free version, substitute potato starch or certified gluten-free matzo meal for the flour.
- Leftover latkes freeze well; freeze in a single layer and reheat in the oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Jewish / Eastern European
