Crispy on the outside and tender inside, these golden potato pancakes—also known as latkes—are a beloved comfort food traditionally served during Hanukkah, but delicious any time of year. This detailed recipe will walk you through everything from selecting the right potatoes to getting that perfect crunch.

🧂 Ingredients

  • 4 medium potatoes (russet or Yukon gold are best)
    Russets make crispier pancakes due to higher starch content; Yukon golds give a creamier texture.
  • 1 small onion (yellow or white)
    Adds flavor and moisture balance.
  • 2 large eggs, lightly beaten
    Helps bind the mixture together.
  • ÂĽ cup all-purpose flour
    Absorbs moisture and helps form sturdy pancakes.
  • 1 teaspoon salt (adjust to taste)
  • ÂĽ teaspoon black pepper (freshly ground preferred)
  • Oil for frying (vegetable, canola, or sunflower oil)
    Choose a neutral oil with a high smoke point.

🥣 Equipment You’ll Need

  • Box grater or food processor with shredding disc
  • Large mixing bowl
  • Clean kitchen towel or cheesecloth
  • Large skillet or frying pan (cast iron or nonstick)
  • Slotted spatula
  • Paper towels or wire rack for draining

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Potatoes and Onion

  1. Wash and peel the potatoes.
  2. Peel the onion and cut it into chunks that fit your grater or food processor.
  3. Grate both the potatoes and onion using a box grater (large holes) or the shredding disc of a food processor.
    Tip: If using a food processor, pulse the mixture a few times after shredding to make slightly shorter strands, which hold together better during frying.

Step 2: Remove Excess Liquid

  1. Place the grated potatoes and onion in the center of a clean kitchen towel or cheesecloth.
  2. Gather the ends and twist tightly over a bowl or sink, squeezing out as much liquid as possible.
    The drier your mixture, the crispier your latkes will be!
  3. Let the squeezed liquid sit for a few minutes—starch will settle at the bottom. Pour off the liquid and scrape the white starch back into your mixing bowl (this adds extra binding power).

Step 3: Mix the Batter

  1. In a large bowl, combine the grated potato-onion mixture with the reserved starch.
  2. Add the beaten eggs, flour, salt, and black pepper.
  3. Mix everything together until well combined. The mixture should be moist but not watery—if it seems too wet, add a bit more flour.

Step 4: Heat the Oil

  1. Pour about ÂĽ inch of oil into your skillet and heat over medium-high heat until shimmering but not smoking.
    Test for readiness: Drop a small bit of potato mixture into the oil. If it sizzles immediately, the oil is ready.

Step 5: Fry the Pancakes

  1. Working in batches, drop about 2 tablespoons of the potato mixture per pancake into the hot oil.
  2. Flatten each mound gently with the back of a spoon or spatula to form a 3-inch-wide pancake.
  3. Fry for 2–3 minutes per side, or until golden brown and crispy.
    Don’t overcrowd the pan; give each pancake room to crisp evenly.
  4. Carefully flip each pancake using a slotted spatula. Adjust the heat as needed to prevent burning.

Step 6: Drain and Keep Warm

  1. Transfer cooked latkes to a plate lined with paper towels or a wire rack to drain excess oil.
  2. If making a large batch, keep the cooked pancakes warm in a 200°F (95°C) oven while you finish frying the rest.

🍽️ Serving Suggestions

Serve the crispy potato pancakes hot and fresh — they taste best right out of the pan!

  • Traditional toppings:
    • Cool sour cream (classic savory pairing)
    • Sweet applesauce (balances the richness beautifully)
  • Modern twists:
    • Smoked salmon and a dollop of crème fraĂ®che
    • Poached egg and chives on top
    • Spicy yogurt dip or herbed aioli

🧊 Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Place cooled pancakes on a baking sheet, freeze until firm, then transfer to a freezer bag. Keeps for up to 2 months.
  • Reheat: Bake in a 400°F (200°C) oven for 5–10 minutes, or until crisp again. Avoid microwaving—it makes them soggy.

🔥 Tips for Perfect Latkes

  • Work quickly: Potatoes oxidize and turn gray if left out. Keep them in cold water before grating if needed, but be sure to dry them well before mixing.
  • Control the oil temperature: If the oil is too cool, the pancakes absorb oil and become greasy; too hot, and they’ll burn before cooking through.
  • Use your hands: When forming pancakes, gently squeeze a bit of moisture out right before dropping into oil for the crispiest results.