Crispy, golden, and perfectly seasoned, these Potato Latkes bring a comforting, homemade touch to any meal.
Packed with fiber-rich potatoes and onions, and protein from eggs, they’re naturally gluten-free and can easily be dairy-free.
Quick to prepare and endlessly versatile, these latkes are perfect for holiday gatherings, weeknight dinners, or make-ahead meal prep, delivering a satisfying, wholesome bite every time.
Quick & Easy Potato Latkes
Equipment
- 1 Large mixing bowl
- 1 Grater
- 1 Cheesecloth or clean kitchen towel
- 1 Large skillet or cast-iron pan
- 1 Spoon
- 1 Wire rack lined with paper towels
- 1 Spider or skimmer
Ingredients
- 5 lbs russet potatoes peeled
- 2 large sweet onions
- 4 large eggs lightly beaten
- ½ – ¾ cup matzo meal or substitute potato starch/flour
- ½ Tbsp kosher salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- 1 –2 large bottles canola oil for frying
Instructions
- Prepare and Soak the Potatoes: Peel all the russet potatoes and place them into a large mixing bowl filled with warm water. Using warm water helps reduce oxidation and prevents the potatoes from turning gray. Allow them to sit for about 10 minutes. Drain the potatoes and refill the bowl with fresh warm water. Repeat this soaking and draining process a total of three times, until the water is mostly clear and there are very few bubbles on the surface. This process removes excess starch, which is key to achieving light and crispy latkes.
- Drain and Squeeze Excess Moisture: Once the potatoes have been soaked, it’s essential to remove as much moisture as possible. Working in small batches, transfer the grated potatoes into a clean cheesecloth, kitchen towel, or even a thin pillowcase. Twist and squeeze firmly to extract all excess water. The drier the potatoes, the crispier the latkes will fry. After squeezing, transfer the drained potatoes back into a large mixing bowl and set aside.
- Grate and Prepare the Onions: Peel and grate the sweet onions using a box grater or food processor. Onions add both flavor and moisture to the latkes, so be sure not to skip this step. Place the grated onions in a clean kitchen towel or cheesecloth and squeeze out excess liquid, just as you did with the potatoes. Add the drained onions to the bowl of grated potatoes.
- Combine Eggs and Binding Ingredients: Crack the eggs into a small bowl and lightly beat them with a fork. Reserve about ¼ of the eggs for adjustments later. Pour the majority of the eggs into the potato and onion mixture. Add the matzo meal (or substitute potato starch/flour), kosher salt, freshly ground black pepper, and baking powder. Mix thoroughly with your hands or a sturdy spoon until all ingredients are evenly incorporated. The mixture should hold together but still be slightly loose; if it feels too dry, add a little of the reserved egg until you achieve the right consistency.
- Heat the Oil for Frying: Pour enough canola oil into a large skillet or cast-iron pan so that it is about ½ inch deep. Heat the oil over medium-high heat until it reaches 400°F (204°C). You can test readiness by dropping a tiny bit of the latke mixture into the oil; it should sizzle immediately and begin browning. Properly heated oil ensures a crispy exterior while keeping the inside tender.
- Shape and Fry the Latkes: Using a spoon, scoop about 1–2 tablespoons of the latke mixture and gently drop it into the hot oil. Avoid overcrowding the pan to ensure even cooking and crispiness. Using the back of the spoon, press each latke lightly to flatten it to about ¼ inch thickness.Fry for 2–3 minutes on the first side, or until the edges are golden brown. Carefully flip each latke using a spatula or spider/skimmer and fry the other side for 1–2 minutes until golden and crisp.
- Drain and Season Immediately: Once cooked, transfer the latkes to a wire rack lined with paper towels to drain any excess oil. While still warm, sprinkle lightly with kosher salt. This step enhances the flavor and ensures every bite is perfectly seasoned. Repeat the frying process with the remaining latke mixture, reheating the oil as needed between batches.
- Keep Warm for Serving (Optional): If you are preparing multiple batches, preheat your oven to 250°F (121°C) and place a baking sheet inside. As latkes finish frying, transfer them to the warm oven to keep them crisp until all batches are ready. This allows you to serve everyone at once without losing texture or heat.
- Serve and Pair: Serve the latkes immediately for the best texture. They pair wonderfully with traditional toppings such as applesauce, sour cream, or smoked salmon. You can also experiment with other accompaniments like yogurt dips, herbed sauces, or roasted vegetables. The combination of crispy exterior and tender, flavorful interior makes these latkes irresistible for any occasion.
- Storage and Make-Ahead Tips: Latkes can be made ahead of time and stored in the refrigerator for up to 3 days in airtight containers. To reheat, place them on a baking sheet and bake at 350°F (177°C) for 10–15 minutes, or until warmed through. For longer storage, freeze completely cooled latkes on a parchment-lined baking sheet for 2–3 hours, then transfer to a freezer-safe container. Reheat from thawed or frozen in the oven for a crispy, fresh-tasting result.
Notes
- Use russet potatoes for the best texture and crispiness.
- Squeezing out excess water from both potatoes and onions is crucial for light, golden latkes.
- Matzo meal, potato starch, or flour can be used as a binder. Adjust slightly depending on moisture content.
- Fry latkes in batches to avoid overcrowding the pan, which helps maintain crispiness.
- Keep cooked latkes warm in a 250°F (121°C) oven if making multiple batches.
- Latkes can be made ahead, refrigerated, or frozen for convenient meal prep.
- Experiment with toppings: traditional applesauce or sour cream, smoked salmon, or even fresh herbs for variety.
Chef’s Secrets for Perfect Latkes
Achieving the ideal Potato Latkes is all about texture and timing.
First, always remove as much moisture as possible from both the potatoes and onions; excess water will prevent crispiness and cause the latkes to steam instead of fry.
Next, consider the oil temperature carefully: 400°F (204°C) is ideal for a golden, crunchy exterior without burning.
Use medium-high heat and monitor the latkes closely, as cooking times can vary depending on thickness.
For extra flavor, sprinkle a pinch of salt immediately after frying—this enhances the taste while the latkes are still warm.
Finally, don’t be afraid to experiment with small additions like fresh herbs, garlic, or mild spices in the mixture for a unique twist.
Serving Suggestions to Impress Guests
Potato Latkes are versatile and can be dressed up or served simply.
Traditionally, they pair beautifully with smooth applesauce or rich sour cream.
For a more elevated option, top with smoked salmon, chives, or a dollop of crème fraîche.
They also make a fantastic base for a brunch plate alongside poached eggs or roasted vegetables.
Warm them just before serving to preserve their crispiness, and consider a sprinkle of fresh herbs or a dusting of paprika for visual appeal.
Latkes are equally satisfying as a snack, appetizer, or even a main dish, making them perfect for entertaining or everyday meals.
Storage Tips for Longevity
Latkes are best enjoyed fresh, but they can be safely stored and reheated without losing too much texture.
Refrigerate cooked latkes in an airtight container for up to three days.
To reheat, place them on a baking sheet in a preheated oven at 350°F (177°C) for 10–15 minutes, which restores crispiness.
For longer storage, freeze latkes on a parchment-lined baking sheet until solid, then transfer to a freezer-safe container.
When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven.
Avoid microwaving, as it tends to make them soggy rather than maintaining their golden crunch.
Frequently Asked Questions
1. Can I make these latkes gluten-free?
Yes! Using matzo meal is traditional, but potato starch or gluten-free flour works just as well. These substitutes keep the latkes light and crisp while remaining safe for gluten-sensitive diets.
2. How do I prevent latkes from falling apart while frying?
Ensure the potatoes and onions are well-drained, and mix in enough binder (eggs and matzo meal/flour) to hold the mixture together. Fry in batches without overcrowding the pan and flip carefully with a spatula or skimmer.
3. Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes yield a slightly sweeter, denser latke. Keep in mind that they may require a little more binder and careful monitoring while frying to achieve optimal crispness.
4. Can latkes be made ahead of time?
Yes, latkes can be made a few days in advance, refrigerated, or frozen. Reheat in the oven to restore crispiness. Freezing is ideal for large batches or meal prep; just make sure they are cooled completely before freezing.
5. What are the best toppings for potato latkes?
Traditional toppings include applesauce and sour cream. For a gourmet twist, try smoked salmon, fresh herbs, crème fraîche, or a sprinkle of paprika. They also pair well with roasted vegetables or a fried egg for a hearty meal.
