Classic Potato Latkes (Crazy Easy)

Why You’ll Love This Recipe

Classic Potato Latkes are crispy, golden-brown pancakes made from shredded potatoes and onions, lightly seasoned and fried to perfection. This easy version keeps things simple and straightforward, making it ideal for weeknight dinners, Hanukkah celebrations, or when you’re craving something comforting and crunchy. Their irresistible texture and flavor pair well with sour cream or applesauce.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesonioneggsall-purpose floursaltblack peppervegetable oil (for frying)

directions

Peel and grate the potatoes and onion using a box grater or food processor.

Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible.

Transfer to a large bowl and mix in the eggs, flour, salt, and pepper until well combined.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Scoop about 2 tablespoons of the potato mixture and flatten into a patty shape.

Fry the latkes in batches, about 2-3 minutes per side, until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with sour cream or applesauce.

Servings and timing

This recipe yields approximately 12 latkes.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Add a pinch of garlic powder or paprika for extra flavor.

Use sweet potatoes instead of russet for a twist.

Mix in fresh herbs like chives or parsley for color and brightness.

Add a bit of grated carrot or zucchini for veggie-packed latkes.

storage/reheating

Store cooled latkes in an airtight container in the fridge for up to 4 days.Reheat in a 375°F (190°C) oven for 10-12 minutes to restore crispiness.They can also be frozen and reheated straight from the freezer.

FAQs

Can I make latkes ahead of time?

Yes, they reheat well in the oven and can be made a day in advance.

Why do I need to squeeze out the moisture?

Excess moisture prevents crispiness and makes the latkes soggy.

Can I bake latkes instead of frying?

Yes, though they won’t be quite as crispy. Bake at 425°F (220°C) for about 20 minutes, flipping halfway.

What kind of oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

Can I use a food processor?

Absolutely, it saves time and gives a consistent shred.

How do I keep latkes warm before serving?

Place them in a 200°F (95°C) oven on a wire rack-lined baking sheet.

Can I make these gluten-free?

Yes, substitute flour with potato starch or a gluten-free flour blend.

Are these kosher?

Yes, classic latkes are naturally kosher when using kosher ingredients.

Can I use pre-shredded potatoes?

It’s best to grate fresh potatoes for the best texture and flavor.

What’s the best topping?

Traditional toppings are sour cream and applesauce, but you can get creative with lox, crème fraîche, or hot sauce.

Conclusion

Classic Potato Latkes are a beloved comfort food that’s quick to make and hard to resist. Their crispy exterior and tender interior make them perfect for any meal or celebration. Whether you’re new to latkes or a seasoned pro, this crazy easy recipe delivers delicious results every time.

Print