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Latkes Recipe

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If you’re looking for a delicious and crispy treat, latkes might just be the answer. Whether you’re celebrating Hanukkah or simply craving something savory, these potato pancakes are a must-try.

Latkes are made from simple ingredients like potatoes, onions, eggs, and matzo meal, fried to golden perfection. They pair beautifully with applesauce or sour cream, adding a tasty twist to any meal. Even if you’re new to cooking, don’t worry—this dish is straightforward and enjoyable to prepare.

With various recipes and tips on getting that perfect crisp, you’ll find making latkes both fun and rewarding. Dive in and discover how this traditional dish can add a bit of joy to your table!

Exact Ingredients (+ Possible Substitutes)

Here are the main ingredients you will need for making latkes:

  • Potatoes: Use Russet or Yukon Gold potatoes. These types have the right balance of starch and moisture.

    • Substitute: Sweet potatoes for a twist.
  • Onion: Adds flavor and moisture.

    • Substitute: Scallions or leeks if you prefer a milder taste.
  • Eggs: Acts as a binder to keep everything together.

    • Substitute: Flaxseed meal mixed with water for a vegan option.
  • Flour: Helps to bind the mixture and crisp up the latkes.

    • Substitute: Matzo meal or breadcrumbs for a slightly different texture.
  • Salt and Pepper: For seasoning.

    • Substitute: Seasoned salt or garlic powder for extra flavor.
  • Oil: For frying.

    • Substitute: Use any neutral oil like canola or vegetable oil.

Optional Ingredients:

  • Shredded vegetables: Carrots or zucchini can be added for more color and flavor.

  • Spices and Herbs: Garlic, dill, or parsley for more depth.

Feel free to get creative with these substitutes to match your preferences and dietary needs. Enjoy your cooking!


  1. Prepare the Ingredients:

    • Scrub 1.5 pounds of russet potatoes. Do not peel them.
    • Finely chop one medium onion.
  2. Grate and Drain:

    • Grate the potatoes and onion together.
    • Place the grated mixture in a cheesecloth or kitchen towel and squeeze out as much moisture as possible.
  3. Mix Batter:

    • In a large bowl, combine the drained potato mixture with 2 beaten eggs, 1/4 cup of flour, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well.
  4. Heat the Oil:

    • Pour about 1/4 inch of oil into a heavy-bottomed pan.
    • Heat the oil over medium-high heat until a drop of batter sizzles when placed in.
  5. Form and Fry:

    • Using a heaping tablespoon, drop the batter into the hot oil.
    • Flatten with a spatula to form discs.
    • Fry until the edges are browned, about 4-5 minutes.
    • Flip and cook for another 3-4 minutes until the second side is brown.
  6. Drain and Serve:

    • Transfer the latkes to a paper-towel-lined plate to absorb excess oil.
    • Sprinkle with a pinch of kosher salt immediately after removing from oil.
  7. Keep Warm:

    • If you’re making a large batch, keep the cooked latkes warm in a 200°F oven while you fry the rest.

Enjoy your delicious homemade latkes!

Tips, Tricks & Storing

Making latkes can be fun and easy if you follow a few simple tips. Start by shredding your potatoes and onions using a food processor or hand grater. Squeeze out as much liquid as you can using a cheesecloth or a clean towel. This helps make your latkes crispy.

When mixing your batter, combine the shredded potatoes and onions with a whisked egg, some flour, and a pinch of salt. Don’t forget to add your salt right before frying. Adding it too early can make your batter watery.

Preheat your oil over medium heat before frying your latkes. This ensures they cook evenly and get a nice golden brown color. Use a spoon to scoop out the batter and flatten it gently in the pan.

Here are some more nifty tricks:

  • Don’t overcrowd the pan. This can cause the temperature to drop, making your latkes greasy.
  • Use a slotted spoon or metal spatula to flip them carefully.
  • Drain excess oil on paper towels.

Storing Latkes

Once cooked, let the latkes cool completely at room temperature. Store them in an airtight container with layers of parchment or wax paper in between to prevent sticking.

  • Refrigerate the latkes for up to 2-3 days.
  • Freeze them in a single layer on a baking sheet. Once frozen, transfer to a resealable bag for longer storage.

Reheat in the oven at 350°F until hot and crispy again. Enjoy your latkes!

Recipe Variations & Serving Suggestions

Latkes are versatile and delicious. You can enjoy them in many ways. Here are some fun variations and toppings to try:

Classic Potato Latkes: Grate potatoes and onion, mix with eggs, flour, salt, and pepper. Fry until golden brown.


  • Sweet Potato Latkes: Replace regular potatoes with sweet potatoes. They add a lovely sweetness.
  • Zucchini Latkes: Mix grated zucchini with potatoes for a fresher taste.
  • Carrot Latkes: Substitute some potatoes with carrots. Adds color and a slightly sweet flavor.

Serving Suggestions:

  • Smoked Salmon and Cream Cheese: Top your latkes with a smear of cream cheese and thin slices of smoked salmon.
  • Applesauce: A classic pairing. Sweet and tangy applesauce complements the savory latkes.
  • Sour Cream: Simple and traditional. Add a dollop on top.
  • Greek Yogurt: A lighter option than sour cream. You can mix in some herbs for extra flavor (like dill or chives).
  • Tzatziki Sauce: Garlic, cucumber, and yogurt sauce for a refreshing twist.
  • Red Onion Marmalade: Sweet and savory, this topping adds a burst of flavor.
  • Poached Egg: Top with a poached egg for a rich and satisfying meal.
  • Brisket: Serve latkes alongside tender, slow-cooked brisket for a hearty dinner.
  • Garden Salad: A fresh salad with cucumbers, tomatoes, and a light vinaigrette pairs well.
  • Cucumber Salad: Crisp and cool cucumber salad helps balance the richness of the latkes.

Mix and match these ideas to create your perfect latke experience. Enjoy experimenting!