Potato Latkes

Potato Latkes are crispy, golden hashbrown-like pancakes that are beloved for their crunchy edges and tender insides. They’re often associated with Hanukkah but make for a delicious treat any time of year. If you love crispy potatoes (who doesn’t?), this recipe is going to be your new favorite. With just a handful of pantry staples like potatoes, onions, and a couple of eggs, you’ll have a plate of homemade latkes in no time. Let’s dive into how to make these irresistible bites of joy together!

Table of content

• About The Recipe
• Why You’ll Love This Recipe
• Key Ingredients and Substitutions
• How to Make the Recipe(Step-by-Step)
• Expert Tips for Success
• Variations and Customizations
• Nutritional Information
• Storage and Reheating Instructions
• Recipe Card
  • Recipe Preparation
  • Ingredients List
  • Step-by-Step Instructions
  • Cooking notes
  • Nutritional Information
• Frequently Asked Questions (FAQs)
• Comments & Reviews
• Social Sharing Options

About The Potato Latkes Recipe

Potato Latkes have been a favorite comfort food for generations. If you’re new to them, think of them as crispy, pan-fried potato pancakes that are savory perfection. They’re traditionally enjoyed during Hanukkah, symbolizing the miracle of the oil that lasted eight days, but honestly, they’re so good you won’t want to save them for just once a year! Growing up, my family always made a big batch of these when the weather got colder. It was a fight to snag the first few hot off the skillet because they disappear quickly. What makes this recipe stand out? It focuses on the basics—no fancy kitchen gadgets, just a little shredding, mixing, and frying to create magic. Trust me, these are worth every second of prep!

Why You’ll Love This Recipe

• Crispy and golden brown on the outside, tender on the inside.
• Simple pantry ingredients—no fancy shopping required.
• Perfect for Hanukkah, family gatherings, or a Sunday brunch.
• Customizable for gluten-free or vegan diets.
• Quick to whip up in under an hour.
• Pairs well with applesauce, sour cream, or even smoked salmon.

Key Ingredients and Substitutions

• Russet Potatoes: These are ideal for that perfect crispy texture. If you’re out, Yukon Golds work too but may be slightly creamier.
• Onion: Adds a savory depth of flavor. You can use shallots for a milder taste or omit entirely if needed.
• Eggs: They act as a binder. For a vegan option, swap with flaxseed meal mixed with water.
• All-Purpose Flour: Helps hold the latkes together. Gluten-free? Use almond or rice flour instead.
• Salt & Pepper: Brings out the natural flavors of the potato and onion.
• Oil for Frying: Use a neutral oil like canola or vegetable oil for the best results.

How to Make the Recipe (Step-by-Step)

• Start with washing and peeling 4-5 Russet potatoes. Use a box grater or food processor to shred them into small, even pieces. Place the shredded potatoes in a towel and squeeze out as much moisture as possible—this step is key to getting crispy latkes.
• Grate one medium onion and add it to the potatoes in a large mixing bowl. Toss gently to combine.
• In the same bowl, crack in two eggs, add 3-4 tablespoons of all-purpose flour, and season the mixture with salt and pepper. Mix everything until well combined.
• Heat a generous layer of oil in a skillet over medium-high heat until it’s shimmering but not smoking. Using a spoon or scoop, drop small mounds of the potato mixture into the hot oil.
• Flatten the mounds gently with a spatula to form pancake shapes about ¼ inch thick. Fry each side for about 3-4 minutes or until golden brown and crispy.
• Transfer the latkes to a plate lined with paper towels to drain any excess oil. Serve them warm with applesauce, sour cream, or any topping you love!

Expert Tips for Success

Use russet potatoes for maximum crispiness.
Don’t skip wringing out the extra potato moisture. It’s key for a crunchy exterior.
A cast-iron skillet is great for even cooking.
Don’t overcrowd the pan; this keeps the oil temperature consistent.
Test the oil by adding a small piece of potato—if it sizzles, it’s ready!

Variations and Customizations

Add shredded zucchini or carrots to the potato mixture for extra color and nutrients. Want a spicy kick? Sprinkle in a pinch of paprika or cayenne pepper. If you want a gluten-free option, replace the all-purpose flour with almond flour or even potato starch. For a breakfast twist, serve them with a fried egg on top!

Nutritional Information

A typical serving of Potato Latkes (2-3 latkes) has about 210-250 calories. They’re made primarily from russet potatoes and fried in oil, so they’re a good source of carbs and fats. While they’re not high-protein food, the eggs do contribute slightly. You’ll also get some potassium from the potatoes. Want to make them a little lighter? Fry with less oil or try baking them for a healthier twist.

Storage and Reheating Instructions

If you’ve got any leftovers (unlikely, but hey, it happens), let them cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, pop them in either a 350°F oven for about 10 minutes or use a skillet to crisp them up again. Avoid microwaving since it’ll make them soggy!

All Your Questions About This Recipe