I reveal the one trick that makes my Classic Potato Latkes stand out every Hanukkah.

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I’ve been chasing the perfect latke for years, and each Hanukkah I get a little closer. The crunch outside and the soft center, that bright bite from a peeled yellow onion cooked down just right, it hooks you.

Folks call these Classic Potato Latkes, and they’re a staple in my Jewish Holiday Recipes rotation, though I still mess them up sometimes, burn the edge, whatever. I’m not gonna pretend they’re fancy, but there’s a small trick I swear makes people pass the plate twice.

If you love crispy comfort that surprises you, keep reading—you might want to make extras.

Ingredients

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Russet potatoes: high starch, give crisp outsides and fluffy insides, they add carbs.
Yellow onion: adds sweet sharp flavor when fried, adds moisture and savory depth.
Eggs: bind the mix, give richness and a little protein for structure.
Flour or matzo meal: soaks up moisture and holds latkes together, choose gluten or not.
Baking powder: optional lift for slightly lighter, fluffier latkes, use sparingly.
Vegetable oil: for frying, provides crisp brown crust and lots of calories.
Sour cream and applesauce: contrasting toppings, sour adds tang while applesauce adds sweet balance.

Ingredient Quantities

2 lb russet potatoes (about 4 medium), peeled

1 medium yellow onion, peeled

2 large eggs, lightly beaten

3 tablespoons all purpose flour or 1/4 cup matzo meal (use one or the other)

1 teaspoon kosher salt (or 3/4 teaspoon fine table salt)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon baking powder (optional, for slightly fluffier latkes)

Vegetable oil for frying (canola, peanut, or vegetable), about 1/2 to 1 cup depending on pan or enough to make a 1/4 inch layer

Sour cream for serving, about 1 cup (optional)

Applesauce for serving, about 1/2 cup (optional)

2 tablespoons chopped chives or scallions (optional, for garnish)

How to Make this

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1. Peel and grate 2 lb russet potatoes and the medium yellow onion on the large holes of a box grater or in a food processor, then pile the grated veg into a large bowl; russets are best cause they crisp up, and try to work quick so they dont brown.

2. Wrap the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can into a bowl, squeeze hard; let that drained liquid sit for a minute so the potato starch settles to the bottom, carefully pour off the watery top and stir the settled starch back into the grated potatoes for extra crispiness.

3. In the bowl with the drained potatoes and onion add 2 lightly beaten large eggs, 3 tablespoons all purpose flour or 1/4 cup matzo meal (pick one or the other), 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon baking powder if you want them a tad fluffier; stir until just combined, fold in 2 tablespoons chopped chives or scallions if using.

4. Heat a large heavy skillet over medium heat and pour in enough vegetable oil to make about a 1/4 inch layer (canola, peanut, or vegetable), about 1/2 to 1 cup depending on your pan; you want it hot but not smoking, around 350 degrees F or test by dropping a little batter in the oil it should sizzle and pop.

5. Spoon out roughly 1/4 to 1/3 cup of mixture per latke and carefully drop into the hot oil, flatten each slightly with the back of the spoon so they fry evenly; work in batches and dont overcrowd the pan or the oil temp will crash.

6. Fry until deep golden and crispy on the bottom, about 3 to 4 minutes, then flip and cook another 3 to 4 minutes; adjust heat as needed to keep them browning but not burning.

7. Remove latkes with a slotted spatula and drain on a paper towel lined plate or better yet a wire rack set over a baking sheet so they stay crispy, blot any excess oil gently with paper towels.

8. Before frying the whole batch fry a tiny test latke to check seasoning and oil temp, tweak salt or heat if needed so the rest turn out perfect.

9. Keep finished latkes warm in a 200 degree F oven on a wire rack while you finish frying the rest, then serve hot with sour cream and applesauce on the side and a sprinkle of extra chopped chives; theyre best right away when theyre still crisp.

Equipment Needed

1. Box grater (large holes) or food processor with grater disc
2. Large mixing bowl
3. Clean kitchen towel or cheesecloth
4. Small bowl to catch squeezed liquid (for settling the starch)
5. Measuring cups and spoons
6. Large heavy skillet or cast iron pan
7. Slotted spatula (for flipping and draining)
8. Wire rack set over a baking sheet (keeps latkes crispy and warm)
9. Instant read or deep-fry thermometer (to check oil temp)
10. Paper towels for blotting excess oil

FAQ

Q: Can I make the latkes ahead of time and reheat them? A: Yes you can fry them ahead, cool on a rack, freeze flat on a sheet then transfer to a bag. Reheat in a 400 F oven on a wire rack for about 10 to 15 minutes until crisp.

Q: Why are my latkes soggy? A: Most likely not enough liquid removed from the grated potatoes or the oil was too cool. Squeeze the potatoes hard and dont crowd the pan so oil stays hot.

Q: Can I bake latkes instead of frying? A: You can bake spoonfuls on a greased sheet at 425 F, flip halfway, but they will be less crispy than pan fried. For best crispness shallow fry in oil.

Q: Flour or matzo meal which is better? A: Both work. Flour gives a slightly smoother texture, matzo meal is great for passover and makes them a little heartier. Use one not both.

Q: Can I use a food processor to grate the potatoes? A: Yes use the shredding disc. Dont over process or youll get puree. Squeeze out the liquid the same way after shredding.

Q: How do I stop latkes from sticking to the pan? A: Make sure oil is hot and the pan is well oiled. Use a heavy skillet or cast iron and let the latke form a crust before trying to flip it.

How To Make Perfect Latkes For Hanukkah Recipe Substitutions and Variations

Russet potatoes: swap for Yukon Golds for a creamier, sturdier latke, or use sweet potatoes for a sweeter, orange twist. If you use sweet potato add a little extra flour or matzo meal since they can be wetter.
All purpose flour or matzo meal: replace with potato starch or cornstarch (start with 1 to 2 tablespoons, add more if mixture seems loose), or use a 1 to 1 gluten free flour blend in place of the AP flour.
Eggs: use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes) or aquafaba (about 3 tbsp per egg). They bind well but the latkes may be slightly less fluffy.
Vegetable oil: use high smoke point oils like sunflower, safflower, peanut or canola. For a richer flavor use clarified butter or ghee but keep the heat moderate so it doesn’t burn.

Pro Tips

1) Save and stir back the potato starch, dont toss that cloudy water. let it settle for a minute, pour off the top, then mix the settled starch into the batter. it sounds weird but that extra starch is what gives crusher crisp edges without making them gummy.

2) Use a thermometer or fry a tiny test cake to nail the oil temp, about 350 F is the sweet spot. dont overcrowd the pan, and if the oil drops too much, crank the heat up a bit between batches so the next ones fry instead of stewing.

3) Season after you squeeze the potatoes, not before, otherwise salt pulls out extra water and makes a soggy mix. also taste a tiny test latke so you can tweak salt and pepper before frying the whole batch.

4) Keep finished latkes on a wire rack over a baking sheet in a 200 F oven to stay crisp, and if leftovers get limp reheat them briefly under the broiler or in a hot skillet for like a minute each side to restore the crunch.

How To Make Perfect Latkes For Hanukkah Recipe

Recipe by Bob Jones

0.0 from 0 votes

I reveal the one trick that makes my Classic Potato Latkes stand out every Hanukkah.

Servings

servings

Calories

189

kcal

Equipment: 1. Box grater (large holes) or food processor with grater disc
2. Large mixing bowl
3. Clean kitchen towel or cheesecloth
4. Small bowl to catch squeezed liquid (for settling the starch)
5. Measuring cups and spoons
6. Large heavy skillet or cast iron pan
7. Slotted spatula (for flipping and draining)
8. Wire rack set over a baking sheet (keeps latkes crispy and warm)
9. Instant read or deep-fry thermometer (to check oil temp)
10. Paper towels for blotting excess oil

Ingredients

2 lb russet potatoes (about 4 medium), peeled
1 medium yellow onion, peeled
2 large eggs, lightly beaten
3 tablespoons all purpose flour or 1/4 cup matzo meal (use one or the other)
1 teaspoon kosher salt (or 3/4 teaspoon fine table salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder (optional, for slightly fluffier latkes)
Vegetable oil for frying (canola, peanut, or vegetable), about 1/2 to 1 cup depending on pan or enough to make a 1/4 inch layer
Sour cream for serving, about 1 cup (optional)
Applesauce for serving, about 1/2 cup (optional)
2 tablespoons chopped chives or scallions (optional, for garnish)

Directions

Peel and grate 2 lb russet potatoes and the medium yellow onion on the large holes of a box grater or in a food processor, then pile the grated veg into a large bowl; russets are best cause they crisp up, and try to work quick so they dont brown.
Wrap the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can into a bowl, squeeze hard; let that drained liquid sit for a minute so the potato starch settles to the bottom, carefully pour off the watery top and stir the settled starch back into the grated potatoes for extra crispiness.
In the bowl with the drained potatoes and onion add 2 lightly beaten large eggs, 3 tablespoons all purpose flour or 1/4 cup matzo meal (pick one or the other), 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon baking powder if you want them a tad fluffier; stir until just combined, fold in 2 tablespoons chopped chives or scallions if using.
Heat a large heavy skillet over medium heat and pour in enough vegetable oil to make about a 1/4 inch layer (canola, peanut, or vegetable), about 1/2 to 1 cup depending on your pan; you want it hot but not smoking, around 350 degrees F or test by dropping a little batter in the oil it should sizzle and pop.
Spoon out roughly 1/4 to 1/3 cup of mixture per latke and carefully drop into the hot oil, flatten each slightly with the back of the spoon so they fry evenly; work in batches and dont overcrowd the pan or the oil temp will crash.
Fry until deep golden and crispy on the bottom, about 3 to 4 minutes, then flip and cook another 3 to 4 minutes; adjust heat as needed to keep them browning but not burning.
Remove latkes with a slotted spatula and drain on a paper towel lined plate or better yet a wire rack set over a baking sheet so they stay crispy, blot any excess oil gently with paper towels.
Before frying the whole batch fry a tiny test latke to check seasoning and oil temp, tweak salt or heat if needed so the rest turn out perfect.
Keep finished latkes warm in a 200 degree F oven on a wire rack while you finish frying the rest, then serve hot with sour cream and applesauce on the side and a sprinkle of extra chopped chives; theyre best right away when theyre still crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.