Potato latkes are a beloved comfort food, especially during the colder months, when simple ingredients turn into something deeply satisfying. Crispy on the outside and tender on the inside, these golden potato pancakes are rooted in tradition and family gatherings, often served during Hanukkah but enjoyed far beyond the holiday season.
The beauty of potato latkes lies in their simplicity. Made from grated potatoes, onions, eggs, and a small amount of flour or matzo meal, they rely on technique rather than complexity. The potatoes are usually squeezed well to remove excess moisture, which is key to achieving that irresistible crisp texture. A finely grated onion adds savory depth, while salt and pepper bring everything into balance.
Frying is where latkes truly shine. Cooked in hot oil until perfectly golden, they develop a crunchy crust that contrasts beautifully with the soft, almost creamy center. Traditionally, latkes are fried in oil to symbolize warmth, celebration, and abundance, making them especially meaningful during festive occasions. The sound of latkes sizzling in the pan is often tied to memories of busy kitchens and shared moments.
Latkes are wonderfully versatile when it comes to serving. The classic pairing is applesauce and sour cream, offering a contrast of sweet and tangy flavors that complement the savory potatoes. Some prefer them with smoked salmon, fresh herbs, or a dollop of Greek yogurt for a more modern twist. No matter how they are served, latkes are best enjoyed fresh and hot, straight from the pan.
While potato latkes are steeped in tradition, they also invite creativity. Variations include adding grated carrots, zucchini, or even sweet potatoes for a different flavor profile. Spices like garlic, paprika, or fresh herbs can also be incorporated to suit personal taste, proving that this humble dish can easily evolve while staying true to its roots.
Potato latkes are more than just a recipe, they are a reminder of how comforting food can bring people together. Whether served as a festive treat or a cozy weekend meal, they offer warmth, nostalgia, and simple joy in every crispy bite.
Ingredients
- 3 large potatoes peeled and grated
- 1 small onion finely chopped
- 2 tablespoons flour
- 2 large eggs beaten
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup vegetable oil for frying
Instructions
- Peel and grate the potatoes, then place them in a cheesecloth and wring out as much moisture as possible.
- In a large bowl, combine the drained potatoes, chopped onion, flour, beaten eggs, salt, and pepper.
- Heat oil in a large pan over medium-high heat.
- Drop spoonfuls of the potato mixture into the hot oil, flattening them with the back of the spoon or a spatula.
- Fry latkes until golden brown on both sides, about 3-4 minutes per side.
- Drain on paper towels and serve warm with applesauce or sour cream.
Nutrition
Can you substitute the eggs with something else? Got allergies, and I’m lost here.
Why do you need onion? It just makes it taste weird. I’m a traditionalist, no onion on latkes!
Best latkes I’ve ever tasted! Maybe I add a bit too much salt? lol
Glad you liked them! I think a little extra salt can make a big difference. Just don’t drown ’em in it! 😂
Best latkes? Really? I’ve had better ones made from a box mix. Just sayin’.
Tastes okay but I don’t think these are real latkes! Where are the spices???
I never used vegetable oil for frying, it was sunflower oil and worked perfectly!
These latkes are a hit! Crispy and yummy. I added a dash of paprika for extra flavor!
I had high hopes but they fell apart in the pan. Maybe I didn’t wring out the potatoes enough???
Don’t worry! The potatoes can be tricky. Make sure to really squeeze out that water next time. It makes a big difference!
I dunno, mine came out great! Maybe you need to add more flour? Just a thought.
Super simple recipe! Love that it’s just potatoes and some basics. Will make again!
Good recipe, but I’m not big on the baking. They were soggy when I tried to bake instead of fry.
So good! 😋 My grandma would be proud! Can’t wait to eat these with sour cream!
Yum! Grandma’s recipes are the best! Do you think they’d taste good with apple sauce too? 🤔
Not gonna lie, I accidentally put the eggs in the wrong order and panicked, but it still turned out edible. Would recommend only if you’re patient and not me lol.
5 stars! Perfect with sour cream. Will make again!
Not sure about frying “medium-high” — I tried it and everything browned immediately but stayed raw inside. Maybe lower heat and longer time?
5 stars just because it’s so simple. I didn’t even measure perfectly—still came out really good. Probably the eggs helped a lot.
Easy and delicious! I added some garlic for an extra kick. Highly recommend!
Too greasy for my taste. I might try baking them.
I loved them greasy, it’s all about that flavor! But I guess baking is healthier, just won’t be the same in my opinion.
Baking them sounds like a good idea! You might still get that crispy edge without all the oil. Good luck!
Nope. Too much work.
Just ok. I think next time I’ll add some cheese to make them tastier. 🤷♂️
Cheese sounds like a great idea! It’ll add a nice flavor. Never thought of that. 👍
Really enjoyed this! The onion flavor is subtle, and the pepper gives it a nice bite. I’ll make these again for sure.
meh. Took forever. Would rather buy them frozen 😅
Meh. Too much work for pancakes. Still taste ok though.
These latkes were a hit at my party! Everyone loved them!
So glad to hear that! Latkes are the best! Did you serve them with anything special?
I dunno, latkes seem kinda boring to me. How about something spicy next time?
I followed the steps but mine were more like potato cakes than latkes—still tasty though. Next time I’ll press the moisture out even longer.
Not gonna lie, I was skeptical about the 2 tbsp flour. But it actually held together nicely. Great flavor!
Followed the recipe pretty closely—though I used a bit more onion because I like the flavor. They browned nicely and weren’t greasy at all. Would make again.
I followed this recipe but they came out soggy. What did I do wrong? Maybe I didn’t wring out the potatoes enough?
Pretty good basic recipe. I’d maybe try adding a pinch of garlic next time. Also, wringing the potatoes is the hardest part but it really matters.
These turned out amazing! Best latkes I’ve ever made. Will definitely make them again!
I think 1/2 cup oil is not enough for frying? I ended up using more because they kept sticking. Taste was good though, just more like pan-fried than deep-fried.
Yummy 😋
These latkes are so good! Just like my grandma used to make. Will definitely make again!
Yummy! I love latkes too, but my grandma used to add some secret spice. What’s your secret?
Used leftover mashed potatoes instead, still worked out okay.
That’s a creative twist! I never thought of using mashed potatoes. Glad it turned out okay for you. Will try it next time!
What is the point of using onions? They just ruin the taste! I left them out and they were way better!
I’m not sure about “2 tbsp flour” with 3 large potatoes—my mixture felt too wet until I added a bit more flour. Tasted great though.
3-4 minutes per side?? Seems optimistic. Also, cheesecloth washing after is annoying. I might try a smaller batch next time because the pan cooled down too much.
Wow, my kids devoured these! I served with sour cream and they asked for seconds. Win!
That’s awesome! Latkes are my family’s favorite too, especially with a side of sour cream. Glad your kids loved ’em!
I don’t know, latkes seem too oily to me, and kids will eat anything that’s fried. Just saying!
Apple sauce + latkes is non-negotiable. I followed everything and they tasted like my grandma’s. The smell while frying is unreal.
Apple sauce + latkes is the only way 😍 Love that you followed the steps—wringing out the moisture makes such a difference. That frying smell is unreal, right?!
These were… okay. Mine came out kinda greasy and not super crispy. I probably didn’t wring the moisture enough, but I followed steps.
I followed the steps exactly, but they broke apart in the pan. Maybe my potatoes weren’t dry enough? Also the batter seemed thick, not sure if flour amount is right.
Delish! But where’s the cumin? Adds a nice kick!
These came out crispy exactly like I wanted! Wringing the potatoes in the cheesecloth really made a difference. I served with sour cream and apple sauce—no complaints.
Huh, I always thought wringing the potatoes was overkill but maybe I was wrong 😅. I usually get soggy latkes even when I fry them long enough—gonna try the cheesecloth next time.
Yes!! Exactly the trick I needed—wringing out the moisture makes such a difference. I’m also a sour cream/applesauce person and this sounds perfect.
Yum!!! These are like diner latkes. I added a pinch more pepper and they were gone fast.
Yum—“diner latkes” is the best compliment. The wringing out moisture part is key, and adding extra pepper sounds perfect!
I tried these once and they were kinda soft—maybe I didn’t wring the potatoes enough? Still, love the idea of diner style. Next time I’m adding more pepper too 😅
I’m not sure why everyone loves these. Mine turned out mushy. Followed instructions perfectly.
The instructions are straightforward and the ratios seem solid. I added a tiny bit more salt “to taste” and it really woke up the flavor.
I’m surprised how few ingredients there are. Onion + egg + flour + potato is such a classic combo. Mine browned nicely and didn’t fall apart.
I’m not sure about the 2 tbsp flour… seems like a little. Mine were kinda soft and not super crisp. Maybe my oil temp was too low? Any tips?
My latkes were also soft once. I had the oil at like medium instead of medium-high. Try testing: if bubbles come up fast around the spoonful, you’re good. If it just sits, turn it up.
I think 2 tbsp flour is fine—what usually affects crispiness more is how dry the potatoes are. If yours were softer, you might’ve wrung them out less. Also make sure the oil is really hot (sizzle on contact).
My first batch got a little soggy, but I think I didn’t dry the potatoes enough. Second batch after squeezing harder was way better. Still delicious.
I only had olive oil, so I used that and they browned fast but didn’t taste as neutral. Still worked, just different.
I never wring them enough, and yeah—mine came out soggy. The flavor is there, and the onion is nice, but texture needs work. Maybe squeeze longer or rest the mix?
Latkes are supposed to be crispy, right? Mine were kinda pale and soft. I used medium heat maybe too low. Next time I’ll crank it up but not burn them.
Latkes are usually made with more garlic or something? I feel like something’s missing here. Not my favorite.
I get what you mean! A little garlic or even some herbs could totally jazz them up. But I think it’s more about personal taste. I just like them plain! 😊
Hard to tell if medium-high was right. First batch burned too fast, second batch was better. The recipe is good, but I’d love clearer heat guidance.
Quick tip: Make your potatoes from a box, saves time! Just saying..
Made these tonight and they came out super crispy. I wrung the potatoes really well and that totally helped. Sour cream + applesauce is the move.
Pretty good, but mine weren’t as golden as I expected. I think I kept the heat a bit too low and they took longer than 3-4 min per side.
Good flavor, but mine fell apart a little. I think my potatoes weren’t drained enough, because the mixture was wetter than it looked. Next time I’ll wring harder.
These turned out super crispy! I wrung the potatoes pretty well and that definitely helped. Served with sour cream and applesauce like my grandma—perfect comfort food.
I found the mixture a bit too wet. More flour next time?
Yeah, definitely add more flour! That should help absorb some of the moisture.
5 stars. My whole kitchen smelled amazing. Also applesauce + latkes is not optional, fight me 😄
Tasty and easy! Nice change from the usual potato dishes.
My latkes got way too brown before the middle cooked. Next time I’ll lower the heat. Also, 1/2 cup oil felt like not enough for my pan, but I might’ve used a smaller one.
Not gonna lie, 1/2 cup oil for frying feels low to me, especially in a big pan. Mine soaked up more oil than that and got kinda oily.
Tried it once and didn’t get golden on the first batch. I think 3–4 minutes might depend on the pan. Adjusting heat helped a lot.
Why does it say cheesecloth? I used a clean towel and it still worked, but it was kinda messy. The latkes were worth it.
Latkes are supposed to be crispy and mine were soggy in the middle. Next time I’m going to grate finer and squeeze harder. The flavor was there though.
I only had sunflower oil, so I used that. Came out fine but I had to fry a little longer to get that golden brown look.
Honestly, this was mid. The outside didn’t crunch like I expected. The onion flavor was nice but it felt a little eggy. I’ll keep looking for a better recipe.
These came out super crispy on the outside and tender inside. I wrung the potatoes until they were pretty dry—worth the effort. Served with sour cream and it was perfect.
These came out super crispy! I wrung the potatoes really well and it made a difference. Topped with sour cream—so good.
Wait… I didn’t wring mine that much, and mine were more like potato patties than latkes 😅 Still tasted ok though. Do you squeeze by hand or like really twist the cheesecloth?
Yes!! The wringing-out part is everything. I’m glad you noticed that too—my first batch was kinda soggy until I started squeezing way more.
Not gonna lie, I messed up step 1—no cheesecloth, just squeezed in a towel. They were still delicious, but a little more soft than I wanted. Still worth it.
I’m skeptical about the flour amount (2 tbsp) with 3 potatoes. Still, it worked—kinda. Texture was more soft than crunchy, but tasty.
Pretty solid recipe. Mine browned a little fast on the first batch, so I’d suggest keeping an eye on the heat. Still delicious and not greasy.
Good flavor, but mine fell apart a bit. I think I didn’t wring the potatoes enough. Still tasted great though—will try again with more moisture squeezed out.
Ahh yeah—that sounds exactly like not wringing enough moisture. Latkes are super picky like that 😅 Next time, wring a bit longer and don’t skip the cheesecloth step. Glad it still tasted great though—patience pays off!
These came out super crispy on the outside and tender in the middle. I wrung the potatoes longer than usual and I think that’s what did it. Loved with sour cream!
I tried this and they fell apart when flipping. I think I didn’t squeeze enough water out. Also my oil temp was probably wrong… still tasty but ugly.
These were kind of bland for me. Salt maybe needed more ‘to taste’ (I used a teaspoon but maybe it’s not enough for my potatoes). Pepper was great though.
So good! I thought the onion would make it too sweet, but it balanced everything. The eggs + flour binders helped. Will make again for sure.
I’m skeptical about wringing in cheesecloth—seems like a lot of effort for potatoes. But okay, it worked… sort of. Still tasty though.
Egg mixture felt kind of runny before frying—thought I messed up. But after cooking they set up fine. Good recipe.
These taste like my grandma’s latkes! I used a bit more pepper than called for because… why not. Next time I’ll make them a little thinner for extra crunch.
My kitchen smelled amazing. Wringing the potatoes really made a difference—crispy edges for days. I served with sour cream and it was perfect.
Yes! That wringing step is everything—mine always get soggy if I rush it. Golden brown every time after that 😄
Turned out crispy on the outside and tender inside—exactly what I wanted. Wringing the potatoes in the cheesecloth made a big difference. I served mine with sour cream and it was perfect.
Yes!! Cheesecloth is the secret, I always forget the wringing part. Glad yours came out crispy and tender 🙌
My latkes stuck to the pan a bit, even with enough oil. Maybe my oil wasn’t hot enough. Still delicious with applesauce.
Good recipe, but I think my heat was too high at first. They browned fast but were a little soft in the middle, so next time I’ll lower the heat and fry a bit longer. Still tasty though.
meh
Solid recipe, but I think 2 tbsp flour felt a bit low for my batch. I added a splash more and they held together better. Also watch the heat so they don’t brown too fast.