Crispy & Golden Classic Latkes (Easy Potato Pancakes)
Latkes are the ultimate comfort food that somehow make potatoes feel like magic on your tongue. Crispy on the outside, tender on the inside, and packed with simple but incredible flavor, these little golden discs are the MVPs of Hanukkah tables—and honestly, any day you want to treat yourself like royalty. If you’ve ever wondered why people go a little nuts over latkes, it’s time for the crispy truth to hit your kitchen.
Brace yourself: this recipe will have you questioning everything you thought you knew about fried potatoes.
What Makes This Recipe So Good
It’s all about texture and balance. The key to winning latkes isn’t just tossing grated potatoes into hot oil—it’s coaxing out the perfect crunch while keeping the inside soft and flavorful. The magic mix of simple ingredients—potatoes, onions, eggs, and just enough flour to bind—creates a golden crust that snaps and sizzles with every bite.
Plus, the secret step of squeezing out excess moisture means no soggy disappointments here. And let’s be honest: what’s not to love about crispy, savory, shallow-fried goodness? This recipe nails the classic, unapologetically delicious formula.
What You’ll Need (Ingredients)
- 4 large russet potatoes (the starchier, the better)
- 1 medium yellow onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying; about 1-2 cups depending on your pan)
Cooking Instructions
- Prep your potatoes and onions: Peel the potatoes and grate them using a box grater or food processor.
Do the same with the onion.
- Squeeze out the moisture: This step makes or breaks your latke. Place the grated potatoes and onion in a clean kitchen towel and twist, wringing out every last drop of water.
- Mix it up: In a large bowl, combine the drained potato and onion mixture with eggs, flour, salt, and pepper. Stir until everything is evenly combined.
- Heat the oil: Pour enough vegetable oil into a large skillet to cover the bottom by about 1/4 inch.
Heat it over medium-high heat until shimmering but not smoking.
- Fry your latkes: Scoop about 1/4 cup of batter into the hot oil, flattening into a 3-4 inch pancake shape. Don’t crowd the pan!
- Cook until golden and crispy: Fry for 3-4 minutes per side, or until both sides are deep golden brown and crunchy.
- Drain and serve: Transfer latkes to a paper towel-lined plate to soak up excess oil. Serve immediately with sour cream or applesauce.
Trust me, you won’t want to wait.
Preservation Guide
Leftover latkes? If you don’t devour them all immediately (which sounds almost criminal), store them in an airtight container in the fridge. They’ll keep for up to 3 days but FYINutritional Perks
While latkes aren’t exactly health food, they do boast some redeeming qualities when eaten in moderation. Potatoes are a solid source of vitamin C, potassium, and fiber (especially if you don’t peel them fully, but hey, this recipe opts for peeled). Onion adds flavor with minimal calories and some antioxidants too. Eggs provide protein and help bind it all together, making latkes more satisfying than just a fried potato chip. Just remember—fried food calls for balance. Maybe double down on a fresh salad with yours. Waxy types = meh results. Russets are best because they’re high in starch and low in moisture, which yields a crispier latke. Waxy potatoes like red or fingerlings tend to fall apart and produce mushy latkes—but if that’s all you have, just know the texture will differ. Potatoes have tons of water. If you don’t remove it, your latkes will turn out soggy and greasy instead of crisp. You want to keep the potato solids, but ditch the excess liquid—it’s science, baby. You can make latkes ahead, but they’re best fresh and hot. Store leftovers in the fridge and reheat in the oven or a skillet to bring back the crispness. Avoid microwaving unless sogginess is your thing. Vegetable oil or canola oil are great because they tolerate high heat without smoking. Olive oil is tasty but has a low smoke point and can burn, so probably skip that for frying. Drain them on a wire rack or paper towels to soak up excess oil. Keep them warm in a low oven (around 200°F) if frying in batches. Serve right away for maximum crunch. Here’s the deal: classic latkes are deceptively simple. You don’t need fancy ingredients or complicated cooking techniques to create something utterly addictive. The secret isn’t in reinventing the wheel—it’s in perfecting the basics. This recipe hits all the right notes, capturing that ideal crunch-soft combo that makes your taste buds throw a party. I’m always amazed how a handful of humble potatoes and onions can transform into pure golden joy. Also, don’t be afraid to get playful. Latkes are versatile and forgiving. Spice them up, sweeten them, or add herbs—you’ll quickly find your favorite version. But for true, undeniable, time-tested latke magic? Follow these steps and prepare for a love affair with fried potato goodness. Seriously, your kitchen will never smell better. Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.Don’t Make These Errors
Variations You Can Try
Frequently Asked Questions
Can I use other types of potatoes?
Why do I need to squeeze out the potato juice?
Can I make latkes ahead of time?
What’s the best oil for frying latkes?
How do I keep latkes crispy after frying?
My Take
Printable Recipe Card
