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There’s something about the smell of onions and potatoes frying in oil that takes me back to my childhood kitchen. My grandmother would stand at the stove, her apron smudged with flour, flipping latkes with the kind of care you reserve for something sacred — and, honestly, in our family, they were. She never measured anything, always going by feel, but somehow they turned out perfect every single time: crisp on the outside, creamy in the center, and just the right amount of salty.
I used to think there was some secret magic behind them — and maybe there is. But after making them myself for decades, I’ve learned the magic is mostly in simplicity, good ingredients, and a hot skillet. These latkes are my go-to for Hanukkah, cozy brunches, or even just a snack with sour cream and applesauce on the side.
Why You’ll Love These Latkes
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Crispy edges, soft centers — the best of both worlds.
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Few ingredients, big payoff — you probably have everything on hand already.
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Customizable — throw in a zucchini or sweet potato if you’re feeling fancy.
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Make-ahead friendly — yep, they reheat like a dream!
Let’s Talk Ingredients (and a Few Notes)
Here’s what you’ll need — nothing too fancy, just pantry staples that work some serious magic together.
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1 large baking potato – Russets are your best bet. Their high starch content gives you that signature crispy finish. Don’t swap for waxy potatoes — they’ll just disappoint you.
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1 small onion – Yellow or white is fine. Red can be a little too strong here unless you’re after a bolder bite.
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1/4 cup all-purpose flour – Helps bind everything together. You can swap for matzo meal if you’re going for tradition, or use gluten-free flour if needed.
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1 large egg, lightly beaten – Acts as your binder and gives a bit of richness.
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1 teaspoon salt + 1/4 tsp pepper – Season generously! Potatoes need it.
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Vegetable oil – For that beautiful fry. Canola or sunflower oil work too; you want something neutral.
Optional add-ins: If you want to play a bit, try grating in a clove of garlic, adding a pinch of paprika, or tossing in some chopped parsley. Not traditional — but very delicious.
Let’s Make ‘Em (No Skimping on the Squeeze!)
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Prep the veggies
Peel your potato and onion, then shred them coarsely. I like using the grater blade on my mandoline — quick and easy — but a food processor or box grater works just fine. -
Squeeze like your life depends on it
And I mean squeeze. The drier your mixture, the crispier your latkes. I wrap mine in cheesecloth and twist until I feel like I’ve done a mini arm workout. Let it sit for a couple minutes, then squeeze it again. -
Mix it up
In a large bowl, whisk together the flour, egg, salt, and pepper. Add in your potato-onion mix and stir until everything is nicely coated. It should feel a little sticky but not soupy. -
Fry away
Heat 2 tablespoons of oil in a skillet (I use cast iron for an even crisp) over medium-high heat. Once shimmering, drop small mounds of the mixture in, flattening slightly with the back of a spoon. -
Cook ‘til golden perfection
Let each latke cook about 1½ minutes per side, or until golden brown and crispy. Don’t crowd the pan — they need space to fry, not steam. -
Drain & keep warm
Move your cooked latkes to a paper towel-lined plate to drain off excess oil. If you’re cooking a big batch, keep them warm in a 200°F oven so everyone can eat together.
Want to Mix Things Up?
Listen, I love a classic latke — but there’s no shame in having a little fun:
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Zucchini-Latke Hybrid: Sub half the potato with grated zucchini. Just squeeze that zucchini extra well — it’s a sneaky water-holder.
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Sweet Potato Spin: Use sweet potato for a touch of sweetness. Add a sprinkle of cinnamon or nutmeg if you’re feeling festive.
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Cheesy Bite: Stir in some shredded cheddar or a crumble of feta. Warning: addictive.
Storing & Reheating (Yes, You Can Make Ahead!)
Latkes are best straight from the skillet, but life gets busy. Here’s how to make it work:
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Fridge: Store in an airtight container for up to 3 days.
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Freezer: Lay them on a baking sheet to freeze individually, then toss into a freezer bag. They’ll keep for up to a month.
Reheat: Skip the microwave (it’ll make them soggy). Use a 375°F oven or toaster oven for 8–10 minutes until hot and crisp again. Or pop them in a skillet for a quick re-crisp.
From My Kitchen to Yours…
Making latkes always feels like a little celebration — even if it’s just a regular Tuesday. I hope this recipe brings a bit of warmth and crunch to your table, whether you’re keeping it classic or adding your own twist.
If you try them, let me know! I love hearing how folks make it their own — did you toss in some herbs? Use a different oil? Serve them with something unexpected? Drop a comment or shoot me a message. Let’s talk crispy edges and cozy meals
Potato Latkes
Ingredients
- 1 large baking potato
- 1 small onion
- 1/4 cup all-purpose flour
- 1 large egg lightly beaten
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- vegetable oil for frying
Instructions
- Peel and coarsely shred the potato and onion using a grater or mandoline. Squeeze out as much liquid as possible using a cheesecloth or colander. Let rest for 2 minutes, then squeeze again.
- In a large bowl, whisk together the flour, egg, salt, and pepper. Stir in the potato-onion mixture until evenly coated.
- Heat 2 tablespoons of vegetable oil in a medium skillet over medium-high heat until shimmering.
- Drop spoonfuls of the mixture into the skillet, flattening gently with a spoon. Cook for about 1½ minutes or until the edges are golden. Flip and cook for another minute until crisp and golden.
- Transfer cooked latkes to a paper towel-lined plate. Repeat with remaining mixture, adding more oil as needed.
- To keep latkes warm and crisp, place them in a 200°F oven until ready to serve.
Notes
Nutrition