Potato Latkes Recipe (2024)

Home > Recipes > Jewish > Crispy Potato Latkes

by Michelle
September 25, 2014 (updated Jan 14, 2019)

Jump to Recipe

5 (4 ratings)

Potato Latkes Recipe (1)

Crispy potato pancakes weren’t something that I grew up eating, but once I found them in adulthood, I couldn’t get enough. My grandma used to make a similar potato pancake, but out of mashed potatoes instead. They were good, but there’s something totally blissful about being able to eat the equivalent of hash browns for dinner. Quite a few years ago, my Chief Culinary Consultant and I went out to dinner with his friend and his friend’s wife to a local brewery in late September. The restaurant was celebrating Oktoberfest with a special menu; as a result, we ordered an array of appetizers to share and skipped entrees altogether. Latkes were one of the things we chose, and we ended up getting a second order after we realized that the first one wasn’t going to go very far. Since then, anytime I see potato latkes on a menu, I am all in.

Potato Latkes Recipe (2)

I’ve had these on my list to make at home for what feels like forever, and I kept putting them off. Do you ever stare at a recipe and think it’ll take SO MUCH effort, and oh my goodness, you can’t muster the motivation to just get in the kitchen and start? That was me with latkes. Why? I have no idea. It’s not much more complicated than shredding a few potatoes and an onion, stirring in an egg, some breadcrumbs and seasonings, then pan frying. That’s IT.

I have only myself to blame for keeping these from my belly for months and months and months.

Potato Latkes Recipe (3)

These are super crispy on the outside and perfectly creamy on the inside. I love having them with sour cream, although a lot of places offer applesauce on the side, which I have admittedly never understood. Applesauce on its own? Absolutely.Applesauce with fried potatoes and onion? Not my thing.

However you decide to serve these, don’t be like me. Don’t drag your feet when it comes to making something so simple and so utterly delicious!

Potato Latkes Recipe (4)

One year ago: Boston Cream Cupcakes
Two years ago: DIY: Homemade Limoncello
Three years ago: Pumpkin Fudge
Five years ago: Sausage, Pepper and Mushroom Risotto
Seven years ago: All-Purpose Cornbread

Potato Latkes Recipe (5)

Crispy Potato Latkes

Yield: 18 latkes

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Crispy potato pancakes are one of my very favorite Oktoberfest appetizers!

5 (4 ratings)

Print Pin Rate

Ingredients

  • 3 pounds (1.36 kg) russet potatoes, about 5 large
  • 1 large yellow onion
  • 2 eggs
  • ¼ cup (27 g) plain breadcrumbs
  • teaspoons (3.5 teaspoons) kosher salt
  • 2 teaspoons baking powder
  • ¼ teaspoon (0.25 teaspoon) ground black pepper
  • 4 tablespoons vegetable oil + more as needed

For Serving:

  • Sour cream
  • Parsley
  • Applesauce

Instructions

  • Shred the potatoes and the onion using the large holes on a box grater. Place the shredded potatoes and onion into a large dish towel and tightly squeeze over the sink to extract as much liquid as possible.

  • In a large bowl, whisk together the eggs, breadcrumbs, salt, baking powder and pepper. Add the shredded mixture and stir to evenly coat.

  • Heat the vegetable oil over medium-high heat in a 12-inch skillet. The oil will be hot enough when you drop a piece of shredded potato into the pan and it immediately sizzles. Drop large spoonfuls of the mixture into the pan, pressing lightly on the top to flatten them slightly. Cook until golden brown, about 2 to 3 minutes per side. Transfer to a wire rack placed above a double layer of paper towels.

  • Repeat with the remaining mixture. If the mixture becomes watery between batches, stir together to incorporate. Additionally, add more oil to the pan as needed to keep a thin layer of oil covering the bottom of the pan.

  • Serve the latkes warm with sour cream and a sprinkling of fresh parsley, or applesauce.

Notes

Nutritional values are based on one latke

Calories: 102kcal, Carbohydrates: 15g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 474mg, Potassium: 378mg, Fiber: 1g, Vitamin A: 25IU, Vitamin C: 4.8mg, Calcium: 36mg, Iron: 0.9mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Originally published September 25, 2014 — (last updated January 14, 2019)

« Previous PostMorning Buns

Next Post »Friday Things

45 Comments on “Crispy Potato Latkes”

  1. jaxon Reply

    awsome

  2. Terri DeVore Reply

    Just made these, they are ABSOLUTELY FANTASTIC!!!!!💖

  3. gugs Reply

    Another jewish person giving their opinion :)
    I would say that plain flour or matzoh meal is more traditional than breadcrumbs but either way it’s all yum.

    This recipe is fairly multiple purpose. Switch out some of the white potato for sweet potato or another root vegetable and add a few spices like cumin and you have spiced latkes.

    Add some oil to the mixture (about 1/4 cup and a little more for the top), leave out the baking powder and put it into a casserole dish and bake until golden instead and you have potato kugel. After baking you can cut it into squares and serve with chicken or similar and it’s super delicious.

  4. Karen Moran Reply

    “Latke” or not – a picture is worth a thousands words and this screams yummy! Will most certainly be trying!

  5. auntie Reply

    I make latkes for my Jewish friends and I NEVER bother with peeling, and grating, and squeeeeezing all those potatoes, not to mention the clean up afterwards anymore. I just use the bagged, refrigerated hash browns and it saves a ton of time and energy. My friends can’t tell the difference and they think I’m a genius. LOL . Trust me on this…You’ll never go back to doing all the potato prep work after using the bagged hash browns. I also use potato starch rather than flour, matzo meal or breadcrumbs.

    • robyn Reply

      are they in the refrigerator or frozen section? your a genius!!!!

  6. Michelle Reply

    Hi Michelle,
    I´m from Czech republic :-), this potato latkes is quite traditional in our country – we call it “bramborák”. But it´s more spicy, so maybe you want to try our recipe.

    Our basic latkes recipe is:
    80 g flour, 1 egg, 800 g potatoes, 2-3 cloves of garlic, dried marjoram, salt, pepper.

    Then, if you want you can add some diced bacon or ham, half and half potatoes and zucchini.

    Thank you for your website, you are my treasury of recipes. Sometimes is a little bit hard to get all the ingredients here, but I´m not giving up. And my boyfriend and friends from work are happy too ;-).

  7. Navar Steed Reply

    I love potato latkes and I cannot find good ones in Atlanta. The applesauce potato and onion thing never appealed to me either until I tried it. If you have not tried you need to because it is delicious!

  8. Louise van der Marel Reply

    Hello B.E.B.,
    To begin with. WE LIKE POTATOES, PERIOD!!!!!. WHATEVER THE RECIPE.
    What about buying ready made hash brown, put onion eggs etc. with it.
    These I have always in the freezer,because the potatoes here (we live in Thailand) are sort of sweet
    You can serve latkes 24/7 to my opinion.
    Put some wasabi (powder) thru the sour cream. Me drooling again.
    I made potato things (different names)for many years and it’s the most easy dish you can change or add almost anything.
    Some mayonaise thru rucola (rocket) salad and between 2 or 3 latkes???
    enjoy.

    Louise van der Marel-Thailand

  9. Rosemary Reply

    Sounds similar to my recipe but I add some garlic to mine. Delicious. Really enjoy ur recipes. Keep them coming. Thnx

  10. Sora Reply

    A little early for a latke recipe, but it can’t hurt. :D I’ve always liked latkes both with sour cream and applesauce, I can’t decide which is better!

  11. Heather+@+My+Overflowing+Cup Reply

    Thank you so much for this recipe! Not only does it look delicious, but I just bought a huge bag of russets at Costco and I am always looking for new ways to serve them. Thanks, again! Pinning.

  12. Maxine Reply

    These look so delicious and I am making them this weekend. Always love your posts, Michelle!

  13. Amy @ What Jew Wanna Eat Reply

    These look like latkes to me! And delicious too.

  14. Barbara Dougherty Reply

    The problem with this is that i would every. Single. One. Lolololol

  15. Lori Reply

    Michelle, I made a 1/2 batch last night because it was just my husband and I. Amazing and not too much extra work.
    Envision making these for breakfast to round out the eggs and bacon.

  16. Catherine+McCord Reply

    Nothing makes me happier then a good ole crispy latke!!

  17. Jaclyn Reply

    These look totally perfect! That beautiful golden brown color and I can almost feel the crisp edges through the screen!

  18. Kate+@+Babaganosh.org Reply

    Oh yum, latkes! My family and I were just having Rosh Hashanah dinner last night and talking about how we can’t wait until Chanukah to make latkes. We usually put it off until the holiday because it SEEMS like a lot of work, but you are right, it’s actually not all that complicated. I might not have to wait until December :)

  19. Annamaria+@+Bakewell+Junction Reply

    Michelle,
    I’m not Jewish, I’m Italian and I think your latkes look delicious. I’ve pinned and can’t wait to try the recipe.
    Annamaria

  20. Sue+Q Reply

    I am German and my grandma made potato pancakes, which the recipe was pretty much just like this one! They are awesome! In fact I just got my grandma’s recipe from my mom and am going to make them. It was really fun to see your recipe & pics on here…reminded me of when I was a kid! Thanks for the memories :)

  21. marcie Reply

    Anything that has to do with crispy, golden potatoes, and I’m there. These look so delicious!

  22. Honey What's Cooking? Reply

    Looks so delicious. I never knew eggs were added to this dish, I suppose that is what binds the dish together.

  23. Fiona+@+Get+Fit+Fiona Reply

    These look absolutely delicious!

  24. Deirdre Reply

    I too grew up on fried Potato cakes but these Latkes are different. I am going to try them but shall have to leave out the onion as most in my family do not like cooked onions. Shall substitute with onion salt. Thank you for lovely recipie.

  25. Char+R Reply

    I grew up eating my mom’s potato pancakes and I’ve fixed them from time to time, but these sounds and look SO yummy! I am definitely trying this recipe!

  26. SUE Reply

    I’m not Jewish, but coming from a German family we made potato pancakes like these, but using flour in place of the breadcrumbs. And they were always top with sliced peaches! I still make them for my family when we get together for Sunday breakfast.

    • Kim Reply

      Yes to the German variations :). My Mom taught me to make them with flour and definitely with sliced peaches over top! The first time I had them in a restaurant, I couldn’t understand why the peaches were missing, lol. My Mom liked to slather hers with grape jelly, but I still go peaches all the way!

    • Klara Reply

      Really, sliced peaches? I have never come across that before, maybe it’s a regional thing. It’s Apfelbrei in Frankonia or a salad made with lambs lettuce in my family for the ones who don’t like them with something sweet.

  27. Tamika Reply

    I know it’s not the same but my stepmom always gave my little brother mashed potatoes and applesauce, I will definitely try making these.

  28. Kelly P. Reply

    I also grew up eating fried mashed potato patties. My Mom made them with left over mashed potatoes. I have not eaten any since childhood. I love latkes, but I wish that I had a Jewish Grandmother to teach me how to cook them and some other recipes. Can’t wait to eat some!

  29. Mary+Anne Reply

    How did you know? I just made these last night to use up some potatoes! I procrastinate making these but you’re absolutely correct, they are so simple to make. AND worth every bit of effort!

  30. Morgan Reply

    When I was little I remember the potato pancakes out of mashed potatoes too…soo good! Have you thought about trying to recreate your grandma’s recipe for those, I’d love to see it on your blog!

    • Michelle Reply

      Hi Morgan, I have! I’m pretty sure my mom has a cliff notes version written down somewhere, I need to get it from her :)

  31. Lauren Reply

    I love latkes! Recipe is being saved since I don’t like my moms recipe! :D

  32. Laura @ Laura's Culinary Adventures Reply

    The texture of these latkes looks amazing! So crunchy!

  33. Laura Reply

    I like crispy potatoes any way you make em!! Or should I say fried? Looks delicious. Breakfast or an early snack before dinner. Great alone or a side dish.

  34. Katrina @ Warm Vanilla Sugar Reply

    Totally crushing on these. Latkes are such a comfort food!

  35. Laura Waddell Reply

    Love the blog and have gotten some terrific recipes from you, but while that may be a potato pancake, it’s definitely not a latke :). Latkes are finely grated potatoes and matzo meal is used as the binder (this Jew had the grating job as a kid every Hannukah, lol).

    • Carole Resnick Reply

      me, too

    • Michelle Reply

      I definitely don’t purport to be an expert of any sort on Jewish cooking, but I found tons of different recipes before making these, all called latkes, and none contained matzo meal.

      • Alexis

        Some recipes online will substitute breadcrumbs or flour – but yes, matza meal is definitely traditional. No one in my family would use anything else. I’m surprised none of the recipes included it!

        Also, latkes are often served as part of a meat dinner, and traditionally, you wouldn’t serve sour cream with meat. So, brisket, latkes, and applesauce.

        Another trick, and I can’t remember if it’s Mimi Sheraton or Ruth Reichl: Many recipes have you grate the potatoes into cold water, to keep them from turning black. That washes off the starch, though. So she has you drain the potatoes, saving the water, and squeeze. Then let it sit for a minute while you mix the potatoes with egg, onions, and matza meal. It will separate. Tip off the water on top and scrape the starch (the glue at the bottom of the bowl) back in. This works even better than just squeezing the raw potatoes.

    • nancy k Reply

      My sister-in law is Jewish and her mom makes possibly the best latkes on the planet. The texture is so light and very different than the potato pancakes I make. It has to be the grating process and the matzo meal. In any case, she always makes me a big batch for my freezer when everyone comes my annual Christmas dinner. It is my favorite gift!

    • Z Reply

      This is her blog and her take on a recipe and honestly she can call it whatever she wants. It looks delicious!

    • Debbie Reply

      I am Jewish too and frequently have latkes during the holidays – and I have seen them made like this before. It’s the idea of it! And I’m all for using more common ingredients. It’s okay to deviate a little from “traditional” – still a latke in my book!

Potato Latkes Recipe (2024)

FAQs

What is the difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

What kind of potatoes are best for latkes? ›

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

What to use instead of matzo meal for latkes? ›

But, corn meal is a great substitute for matzoh meal and will also make your latkes gluten-free and nice and crispy.

Why do Jews eat potato pancakes on Hanukkah? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

What kind of oil do you use to fry latkes? ›

Fry in an oil with a high smoke point

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Is latke Hebrew or Yiddish? ›

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.

Can you grate potatoes ahead of time for latkes? ›

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead.

Why baking powder in latkes? ›

However, all-purpose flour is perfect substitute and works just as well. Baking powder – Baking powder releases carbon dioxide into the batter which will increase volume and also lighten the texture of these latkes. Salt and pepper – I always use about 1 1/2 teaspoons of each, but add as much or little as you desire.

Is it necessary to peel potatoes for latkes? ›

You don't necessarily need to peel potatoes for latkes.

Why do Jews eat applesauce with latkes? ›

Tradition says so. Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious.

What is traditionally served with latkes? ›

Applesauce and sour cream are the traditional accoutrements for latkes. Some load their potato pancakes up with both toppings, while others have strong feelings about one over the other. (I'm Team Applesauce, all the way.) However, this Hanukkah, don't feel constrained by these standard-bearers.

Can I use panko instead of matzo meal? ›

Matzo Meal Substitutes

One acceptable substitute is almond flour. During any other time of year, crushed crackers such as saltines or oyster crackers and any breadcrumbs, including panko, can be used.

Why do Jews eat brisket on Hanukkah? ›

Brisket was a favorite for holiday celebrations, such as Rosh Hashanah, Passover, Hanukkah, and Shabbat. Jewish communities first began to favor this cut because it comes from the breast of the cow, located in the front, which makes it kosher.

Are hash browns and latkes the same? ›

📣 Easy way to remember: you grate potatoes for latkes, you shred them for hashbrowns. 🥔 Also, you won't find a recipe better then my Papa Leo's, I promise.

What is another name for potato pancakes? ›

Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).

Are potato pancakes the same as hash browns? ›

Are Hash Browns and Potato Pancakes the Same Thing? Potato pancakes are more complex than hash browns. Hash browns are pan-fried shredded potatoes, whereas potato pancakes are mixed with a binder, seasoned typically with onion or garlic, and formed into patties before cooking.

Top Articles
Latest Posts
Article information

Author: Jerrold Considine

Last Updated:

Views: 6124

Rating: 4.8 / 5 (58 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Jerrold Considine

Birthday: 1993-11-03

Address: Suite 447 3463 Marybelle Circles, New Marlin, AL 20765

Phone: +5816749283868

Job: Sales Executive

Hobby: Air sports, Sand art, Electronics, LARPing, Baseball, Book restoration, Puzzles

Introduction: My name is Jerrold Considine, I am a combative, cheerful, encouraging, happy, enthusiastic, funny, kind person who loves writing and wants to share my knowledge and understanding with you.