Potato Latkes Recipe (VIDEO)
These Classic Potato Latkes are so crisp on the edges with a tender center. Sprinkled with salt as they come off the stove and served with sour cream and chives – these are total comfort food. This latke recipe is perfect for breakfast – try them instead of your usual Breakfast Potatoes.
Latkes are like mini potato Hash Browns. They’re a fun serving size, and easier to flip with the little bit of egg and flour that binds them together. You can make larger or smaller latke if you prefer. Watch the video tutorial and see how to make these tasty alternatives for breakfast.
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We love potatoes for any meal, from Au Gratin Potatoes to Creamy Mashed Potatoes and of course Roasted Potatoes. If you love potatoes as much as we do, this latke recipe is a must-try!
Potato Latke Video
Watch Natasha make these potato latkes. You will be surprised at how easy this latke recipe makes it to crisp up tasty potato pancakes on the stovetop. You will love trying them with toppings both sweet and savory, so, grab your grater and grate, grate, grate (or use a food processor, which makes it even easier and faster).
What are Latkes?
Latke, (pronounced “lot-kee”) is a Yiddish word for “pancake”. Latkes are small, shredded potato pancakes, fried in oil to create a crisp, hash brown of sorts, often served with sour cream and chives. They are similar in flavor to our Ukrainian Deruny except we grate those on the star grater which creates more of a potato puree than a grated potato.
The Jewish people traditionally serve latkes and other foods fried in oil during Hanukkah to symbolize and celebrate the miracle of Hanukkah where the menorah oil lasted for 8 nights instead of only one. Latke can be made with zucchini, carrots, beets, cheese, or anything that can be grated and fried, but we prefer the potato version.
While latkes are a traditional Hanukkah dish, they are so delicious that you will want to make them all year long.
Ingredients
This latke recipe is so simple to pull together and you probably already have most of the ingredients in your kitchen and pantry.
- Potatoes – you’ll need 1 lb. or 2 large peeled russet potatoes
- Onion – Halved and peeled
- Flour – Binds the batter and adds structure and stability to the pancakes for frying
- Baking powder – leavening agent to add some fluff and better texture to your potato latkes
- Salt and pepper – for seasoning
- Egg – Help bind the potatoes and onion together during frying
- Kosher salt – To sprinkle on top after frying
- Oil – Vegetable oil or extra light olive oil for frying
Pro Tip:
Once the potatoes are grated, they will quickly start to look discolored. This is normal and expected. This oxidation process will not affect the final outcome of the latkes.
How to Make Potato Latkes
- Grate – Grate the potatoes and half of an onion using the large holes on a box grater or in a food processor. Use a dishtowel or cheesecloth to squeeze out excess liquid.
- Prepare batter – In a large mixing bowl, whisk together flour, baking powder, salt, and pepper, and then whisk in the egg. Add in the squeezed dried grated potatoes and stir until the potatoes are evenly coated in the batter.
- Fry – Heat a large, heavy-bottomed skillet over medium-high heat and generously coat the bottom of the pan (about 1/4” of oil). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time. Immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook for about 3 to 4 minutes more or until the second side is brown.
- Remove – Transfer the latkes in a single layer to a paper-towel-lined plate to absorb the excess oil on the latkes, and sprinkle with kosher salt.
- Continue – Repeat the frying process with the remaining batter, adding more oil to the skillet as needed. Serve warm latkes with sour cream garnished with chives or see additional ideas below.
Pro Tip:
Draining potatoes can stain your towel so don’t use your prized kitchen towels for this. You can also use a cheesecloth to squeeze out the excess liquid.
Pressing the latke down in the pan fans out the edges creating those irresistibly crisp lacy edges. How much you should press the latke down depends on the thickness you prefer. They can be flat and crispy or thicker and softer. Flatter latkes cook through faster while thicker ones take longer.
Pro Tip:
Use a trigger release scoop to portion your latke batter to create evenly-sized patties.
Common Questions
Simple russet potatoes (also known as Idaho Potatoes) are the best potatoes for latkes. They have a high starch content so they crisp up the best and maintain a tender interior.
Traditionally, matzo meal is used instead of flour. Substitute the flour with 2 Tbsp of matzo meal or unseasoned bread crumbs.
They are very similar, however, hash browns typically only require potatoes, onion, and salt. Latkes are made from a batter with flour, egg, etc. making them more pancake or fritter-like.
A high-heat oil like extra light olive oil, vegetable oil, grapeseed oil, and canola oil are all good options. Additionally, you could use schmaltz (rendered poultry fat) for additional flavor.
What to Serve With Latkes
My favorite topping for latkes is a dollop of sour cream and a sprinkle of chives. You could also serve latkes sweet with Applesauce.
Latkes are so tasty, that I could seriously eat six or seven as an entire meal, but they are meant to be a side. They are great to serve for breakfast, lunch, or dinner. Here are a few of our favorite dishes to pair with latke:
- Poached eggs
- Tzatziki Sauce
- Creamy Cucumber Salad
- Smoked salmon and cream cheese
- Chicken Soup
- Sauerkraut
How to Store and Reheat Latkes
Latkes really taste best when they are still warm and crisp from the pan. Set your fried latkes on a baking sheet and place them in a 200°F oven to keep them warm as you continue to fry the rest of the batter. They will be warm and crisp when you are ready to serve.
- Prep Ahead: If you need to prepare these ahead of time, you can shred your potatoes ahead of time. Store them submerged in a bowl of water in the refrigerator to prevent browning. When you are ready to prepare your latkes, drain the potatoes and squeeze them dry with a towel, as mentioned in the recipe.
- To Refrigerate: Transfer cooled latkes to an airtight container and refrigerate for 3-4 days.
- To Freeze: Arrange your fried and cooled latkes in a single layer on a baking sheet and freeze overnight. Take the frozen patties, place them into a freezer Ziploc bag, and freeze them for up to 2 weeks. Reheat in the oven or air fryer as described below.
- Reheating: You can quickly reheat leftover refrigerated latkes in a skillet, air fryer, or in the oven at 300°F until crisped and warmed through.
More Fritter Recipes to Try
If you love this potato Latke recipe, then you won’t want to miss these other sweet and savory pancakes and fritters.
- Cheesy Chicken Fritters
- Mashed Potato Pancakes
- Salmon Cakes
- Shrimp Cakes
- Zucchini Fritters
- Apple Fritter Rings
Potato Latkes Recipe (VIDEO)
Ingredients
- 1 lb 2 large russet potatoes, peeled
- 1/4 cup all-purpose flour
- 1/2 medium onion, peeled
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
- Kosher salt, to sprinkle
- Vegetable oil or extra light olive oil for frying
Instructions
- Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible. You’ll be surprised how much liquid comes out.
- In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
- Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.
- Transfer latkes to a paper-towel-lined plate and immediately sprinkle lightly with kosher salt.
- Repeat with the remaining potato mixture adding more oil to the skillet as needed. Serve warm latke with sour cream garnished with chives.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
Surprised my partner with this recipe, got big thumbs up, now I want to make for her family for Hanukkah (I’m Irish and Italian)
Can I use the same oil the next day or is it better to use fresh oil? Thank you, love to cook your recipes!!!
Hi Irene! We prefer to use fresh and clean oil.
I made these with the students in my self-contained special education classroom to celebrate Hanukkah! They tasted amazing and the kids LOVED making them!
That’s awesome! I’m happy to know that the kids were involved in making this recipe, glad that everyone loved it!
I finally saw Sharkie!! I was beginning to think you guys were messing with us. This recipe looks so good. I hope I get a chance to try it soon. When I first saw it, I assumed it was going to be a way to reuse uneaten mashed potatoes, it’s nice that you can choose to make these at any time, not just when you have leftovers.
Once again Natasha solves all! If you ever do anything live in SOCAL I would stand in line just to see it~
Thank you, Jordan!
The shark was behind your right shoulder, at the end of the video.
Great eye Donnetta! Thank you for watching!
Made these for my 32 y/o son for breakfast. My first time ever making them. I didn’t have enough onion, but had scallions so I used some and whoa! Delicious! Topped with an over easy egg. Great breakfast! Love your recipes.
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Could this be made with frozen, shredded hash brown potatoes?
Hi Beth! I have not tested it myself to advise.
Made 20 for 7 people, a side to your pork loin recipe. No latke leftovers. Enough said.
Awesome! Happy to know that it was a huge hit.
If I could live off potatoes this would be the recipe to use.
So good! We love these too!
Can you bake instead of frying? I plan on making this this weekend!!!!
Hi Judy! I haven’t tested that to advise. Please let us know if you experiment.
I do love me some potatoes! This recipe is easy and SO delicious. Even Sharky was wise enough to make his appearance at taste-testing time, and who can blame him? Kudos to Sharky for helping your son mix up that fry sauce 😉
Yes, it’s our favorite part of the whole process lol. We’re so glad that you enjoyed them!
This looks easy and yummy! Shark on sons hand while mixing sauce. Thanks!
Natasha I couldn’t stop laughing while watching this video; you are a great entertainer. When you brought the 3′ pepper grinder out I totally lost it and cracked up laughing! For sure I’m going to keep this recipe and prep in the future. Thank you :>)
Hi Gary! You’re very welcome! I’m glad you enjoyed it.
Saw the shark on your sons hand when he was mixing his sauce. Recipes look easy to make and delicious.
I’m planning a brunch. Can these be made ahead of time and reheated in the oven?
Hi Brenda! See my reheating instructions in the notes above.
Perfect, Natasha! I was taught how to make these when I was very young. I use a food processor now for my latkes. Quick! Thank you for your recipe. I will try them Sunday morning !
You’re very welcome, Christine!
I love your recipes ❤️❤️❤️I saw sharpie on your sons hand when he was stirring his dip. I am gonna make this!
Thank you, Laura! Enjoy.
These look delicious, I will certainly try them. Also, Can you use the same recipe with sweet potatoes?
Hi Margarita! I’ve seen them made with sweet potatoes but I have not tested it myself.
These look delicious! Sharky was on your taste tester’s right hand when he was stirring his fry sauce!
Good catch, Cindy!
This is the best potato recipe and since today is national potato day, these are perfect! thank you so much for sharing this amazing recipe
You’re very welcome, Jess!
I LOVE latkes! So crunchy on the outside, yum. They are worth every second spent making them.
They are delish! Enjoy the recipe, April!