The best homemade latkes start with russet potatoes—grated, squeezed dry, and mixed with onions, eggs, and just enough flour to bind them. The trick is frying them in hot oil until they’re golden and crispy, but not everyone gets the balance right. If you’ve ever wondered why some latkes turn out soggy while others achieve that perfect crunch, there’s a detail most recipes don’t mention.
Recipe
There’s nothing quite like biting into a perfectly crispy, golden-brown latke—crunchy on the outside, tender on the inside, and packed with savory potato goodness.
This homemade latkes recipe is the real deal, passed down and perfected over years of family gatherings and holiday feasts.
The secret? A simple mix of grated potatoes and onions, bound together with just the right touch of egg and flour, then fried to crispy perfection.
Whether you’re serving them up for Hanukkah or just craving a comforting side, these latkes are guaranteed to disappear fast.
Trust me, once you taste that first bite—hot, salty, and irresistibly crispy—you’ll wonder why you ever settled for store-bought.
Let’s get frying!
Ingredients
When it comes to making the perfect latkes, the ingredients are simple, but choosing the right ones can make all the difference. Classic latkes are all about balance—crispy edges, tender centers, and just the right amount of seasoning. Here’s what you’ll need, plus some insider tips to nail it every time:
- Russet Potatoes (4 large, peeled): These are the gold standard for latkes. Their high starch content guarantees a crispy texture. Don’t soak them too long after grating—just rinse off excess starch to avoid gluey latkes.
- Yellow Onion (1 medium): Adds sweetness and depth. Grating it finely guarantees even distribution without overpowering the potatoes.
- Eggs (2 large): Essential for binding the mixture. For fluffier latkes, separate the eggs, beat the whites to soft peaks, and fold them in last.
- All-Purpose Flour (2 tablespoons): Helps hold everything together. For a gluten-free option, try chickpea flour or potato starch.
- Salt (1 teaspoon): Don’t skimp—potatoes need a good amount to bring out their flavor.
- Black Pepper (½ teaspoon): Freshly ground adds a subtle kick.
- Oil for frying (vegetable or peanut oil): Use a neutral, high-smoke-point oil for the crispiest results. Don’t skimp on the amount—latkes should swim in it briefly for even browning.
Pro Tip: For extra flavor, add a pinch of garlic powder or a handful of fresh herbs like chives or parsley. And if you’re feeling fancy, serve with applesauce or sour cream—it’s a game-changer.
How to Make the Best “Crispy Potato Pancakes Recipe
- Grate your potatoes using the larger shredding side of a box grater for extra crispiness. Squeeze out as much liquid as possible using a clean kitchen towel—this prevents soggy latkes. Pro Tip: Add a pinch of salt to the grated potatoes before squeezing to draw out moisture more effectively.
- Mix the grated potatoes with finely chopped onions, beaten eggs, flour, and seasoning. The flour helps bind the mixture, while the onions add flavor. Avoid overmixing—this keeps the latkes light and tender. Watch Out: Too much flour can make them dense!
- Heat a generous amount of oil in a skillet over medium heat. Test the temperature by dropping in a small piece of potato—if it sizzles immediately, it’s ready. This guarantees even cooking and prevents burning.
Pro Tip: Use a mix of vegetable oil and a bit of butter for a golden crust and rich flavor.
- Scoop about 1/4 cup of the potato mixture into your hands, pressing gently to form a patty. Place it in the hot oil, flattening slightly with a spatula. Fry in batches to avoid overcrowding, which can lower the oil temperature and make them greasy.
- Cook each latke for 3-4 minutes per side until deeply golden brown and crispy. Drain on paper towels to remove excess oil. Visual Cue: The edges should be lacy and golden, and the center cooked through.
Flexibility Note: If you prefer thicker latkes, cook slightly longer on medium-low heat.
– Serve immediately with sour cream or applesauce for the classic pairing. Pro Tip: Keep cooked latkes warm in a 200°F oven while frying the rest—they’ll stay crispy until you’re ready to eat!
Nutrition
Latkes are a delicious potato dish that can be enjoyed as a snack or side dish. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 35 mg |
| Sodium | 200 mg |
| Fiber | 1 g |
| Sugar | 1 g |
Chef Tips
Making latkes is simple, but a few tricks can elevate them. I always squeeze the grated potatoes thoroughly to remove excess moisture; this keeps them crispy.
Mixing in a beaten egg and a bit of flour helps bind the batter. Use a hot, well-oiled skillet for golden edges.
Drain on paper towels to avoid sogginess. Serve them hot—they’re best fresh off the pan!
