Perfect Potato Latkes

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

The Golden Secret to Your New Favorite Perfect Potato Latkes!

Oh, my foodie friends, get ready to embark on a culinary journey that promises pure, unadulterated comfort and joy! There’s something utterly magical about a perfectly crafted Potato Latkes – that irresistible crunch, the tender, savory interior, and that glorious golden hue that just sings “eat me!” For me, making latkes isn’t just about frying potatoes; it’s about tradition, warmth, and creating edible memories that linger long after the last bite.

Every Hanukkah, or really, any time a craving for something deeply satisfying strikes, I find myself reaching for my grater. And while many recipes promise good results, I’ve spent years perfecting *my* technique to ensure every single latke comes out gloriously Crispy Latkes. The secret? It’s all in the prep, my dears. Get ready to discover how to banish soggy latkes forever and welcome a batch that will have everyone begging for more!

What You’ll Need for Perfect Potato Latkes

To achieve latke nirvana, you don’t need a pantry full of exotic ingredients. The beauty of this dish lies in its simplicity, transforming humble potatoes into a masterpiece. Here’s what you’ll gather:

Ingredients

• 2 lbs russet potatoes (about 4-5 medium), peeled
• 1 small yellow onion, peeled
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour or matzo meal (for gluten-free, use matzo meal or potato starch)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (optional, for extra crispiness)
• Vegetable oil or canola oil, for frying (about 1-2 cups)

How to Make Perfect Potato Latkes

This is where the magic happens! Follow these steps closely, and you’ll be rewarded with the most delectable Potato Latkes you’ve ever tasted. Remember, patience and a good squeeze are your best friends here!

Instructions

1. Prep Your Potatoes & Onion: Using the large holes of a box grater or a food processor with a grating attachment, grate the peeled potatoes and onion.
2. The Crucial Squeeze (Drain, Drain, Drain!): This is the most important step for truly Crispy Latkes. Transfer the grated potato and onion mixture to a fine-mesh sieve set over a bowl. Press down firmly to release as much liquid as possible. For even better results, transfer the mixture to a clean kitchen towel or several layers of cheesecloth and squeeze, twist, and wring out every last drop of moisture. Seriously, squeeze until your arms ache! Reserve the potato starch that settles at the bottom of the bowl for later.
3. Mix Your Batter: In a large bowl, combine the thoroughly drained potato-onion mixture with the beaten egg, flour (or matzo meal/potato starch), salt, pepper, and baking powder (if using). If you reserved the potato starch from the liquid, discard the liquid and scrape the starch into the mixture as well – it acts as a wonderful binder!
4. Heat the Oil: Pour about 1/2 inch of vegetable or canola oil into a large heavy-bottomed skillet (cast iron works wonderfully) and heat over medium-high heat until shimmering, about 350°F (175°C). You can test the oil by dropping a tiny bit of the mixture in; if it sizzles immediately, it’s ready.
5. Form & Fry: Carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil, flattening them slightly with the back of the spoon or a spatula to form small patties. Don’t overcrowd the pan; work in batches.
6. Achieve Golden Perfection: Fry for 3-5 minutes per side, or until deep golden brown and crispy. Adjust heat as needed to prevent burning.
7. Drain & Serve: Use tongs or a slotted spoon to transfer the cooked latkes to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Sprinkle with a little extra salt immediately if desired. Serve hot with your favorite toppings!

Fun Twists & Serving Ideas

While classic applesauce and sour cream are always a winning combination, don’t be afraid to get creative with your Potato Latkes!

• Sweet Potato Latkes: Swap out half the russets for sweet potatoes for a delightful orange hue and a touch of sweetness.
• Herby Freshness: Mix in chopped chives, parsley, or dill into the batter for an aromatic boost.
• Spicy Kick: A pinch of cayenne pepper or a finely minced jalapeño can add a welcome heat.
• Gourmet Toppings: Beyond the classics, consider smoked salmon with crème fraîche and a sprinkle of capers, a dollop of tzatziki, or even a fried egg on top for a hearty brunch.
• Cheese Please: Stir in a tablespoon or two of grated Parmesan or cheddar into the mixture for a cheesy twist.

What Our Fans Are Saying

“Absolutely perfect! These latkes were incredibly crispy on the outside and tender on the inside. My family devoured them. The best recipe I’ve tried!” – Sarah K. ⭐️⭐️⭐️⭐️⭐️

“Making latkes always seemed daunting, but this recipe made it so easy. The tips for draining the potatoes made all the difference. Will definitely be making these for Hanukkah every year.” – David M. ⭐️⭐️⭐️⭐️⭐️

“As a professional chef, I appreciate a well-balanced recipe. These Perfect Potato Latkes truly live up to their name. The subtle onion flavor and the golden crust were outstanding. A keeper!” – Chef Ana ⭐️⭐️⭐️⭐️⭐️

Your Burning Questions Answered

Q: How do I prevent my latkes from becoming soggy?

A: The key is to thoroughly drain the grated potatoes and onion. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Excess moisture is the main culprit for soggy latkes.

Q: Can I prepare the mixture ahead of time?

A: It’s best to fry latkes immediately after mixing, as potatoes can oxidize and turn brown. If you must prepare ahead, keep the grated potatoes in cold water until ready to mix, then drain *very* thoroughly just before adding other ingredients.

Q: What’s the best oil for frying latkes?

A: A neutral oil with a high smoke point, like canola oil, vegetable oil, or grapeseed oil, is ideal. You want enough oil to shallow-fry, creating that beautiful golden crust.

Q: What are traditional toppings for latkes?

A: Classic toppings include applesauce and sour cream. However, don’t be afraid to experiment with chives, smoked salmon, crème fraîche, or even a sprinkle of sugar!

A Note from the Kitchen

There you have it, my friends – the blueprint for truly Potato Latkes. This isn’t just a recipe; it’s an invitation to create something truly special, something that brings smiles and satisfaction around the table. The journey from raw potato to golden, Crispy Latkes is a simple one, yet so rewarding. So go forth, grate with gusto, squeeze with all your might, and fry up a batch of these beauties. Your taste buds (and your loved ones) will thank you!

Remember, cooking is an act of love. Enjoy every sizzle and every golden flip!

Ingredients

• 2 lbs Russet potatoes (about 3-4 large), peeled
• 1 medium yellow onion, peeled
• 2 large eggs, beaten
• 1/4 cup all-purpose flour or matzo meal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil (or canola, grapeseed) for frying, plus more if needed
• Applesauce, for serving (optional)
• Sour cream, for serving (optional)

Instructions

• Grate Potatoes & Onion

  • Grate potatoes and onion using a box grater or food processor.

  • Place in a bowl and squeeze out as much liquid as possible with a towel.

• Mix Batter

  • Add eggs, flour, salt, and pepper.

  • Stir until evenly combined.

• Fry

  • Heat oil in a skillet over medium-high heat.

  • Scoop spoonfuls of mixture into the pan and flatten slightly.

  • Fry 3–4 minutes per side until deep golden and crisp.

• Drain & Serve

  • Place on paper towels to drain excess oil.

  • Serve immediately.

Chef’s Notes: For best results, serve immediately with applesauce and sour cream. The key to crispy latkes is thoroughly squeezing out excess moisture from the grated potatoes and onion, and using hot oil.