Potato Latkes Recipe

Learn how to make Perfect Latkes using my simple, foolproof recipe. Ideal for Hanukkah!

Course Appetizer

Cuisine American, Jewish

Prep Time 20

Cook Time 15

Total Time 35

Servings latkes

Calories 90kcal

Grate the potatoes and onion on the largest holes of a box grater. (Alternatively, you can use the grating attachment of a food processor.)
Place the potato and onion mixture on a lint-free kitchen towel or a large piece of cheesecloth and squeeze out as much liquid as possible.
In a large mixing bowl, stir to combine the potato and onion mixture with the egg.
Sprinkle the flour, salt, baking powder and pepper evenly over the potato mixture. Stir it gently to combine well.
Meanwhile, fill a large, heavy-bottomed skillet with ¼-inch of oil. Heat it over medium-high heat to 350°F.
Working in batches, drop spoonfuls of the latke mixture, between 3 to 4 tablespoons in size, into the hot oil. Press gently with the back of a spoon or spatula to flatten their tops slightly. Cook for about 3 minutes until golden brown. Flip the latkes and cook for an additional 1 to 3 minutes until golden brown. (Adjust the heat as needed to maintain 350°F.)
Place the latkes on a paper towel lined plate or a wire rack set over a small, rimmed sheet tray. Repeat with the remaining potato mixture, adjusting the heat as needed.
Serve the latkes with sour cream and applesauce, if desired.

For an extra rich flavor, go traditional and fry your latkes in chicken schmaltz (rendered chicken fat)!
It's best to peel and grate the potatoes just before making the latkes, as they will oxidize quickly and turn grey or brown! They'll still be edible but won't look as nice.
You can omit the baking powder if you like. I like adding a small amount to the latke mixture, which helps to create an airy, light interior while the exterior stays crispy. But if you don't like adding the baking powder, you can skip it.
When scooping the latkes, try to leave any residual liquid in the bottom of the bowl rather than in the scoop. The excess liquid can cause the hot oil to splatter.
Use an instant-read thermometer or frying thermometer to help gauge when to start frying. Hitting a temperature of 350ºF is ideal—if it's much cooler, the latkes won't crisp and will become soggy with oil. If it's much hotter, the outsides will burn before the insides have a chance to cook.