Best Latkes Recipe (Classic Jewish Potato Pancakes)

As an Amazon Influencer, I may earn a small commission from qualifying purchases from Amazon.com.

If there was ever a dish that brings back vivid childhood memories, is steeped in tradition and is totally droolworthy, it’s classic potato latkes.

This recipe for traditional Jewish potato pancakes will give you the perfect golden, crispy result that’ll leave you grabbing for just one more!

Ingredients

There are just a few ingredients that go into making the perfect latke. The key is in the amounts that you use. Here is what you’ll need:

• Russet potatoes
• onions
• flour
• vegetable oil
• salt and pepper

This potato latke recipe uses the ratio of one onion + one tablespoon of flour for every four potatoes. 

The salt and pepper measurements or more of a suggestion. I love salt, so I sometimes use more than the recipe calls for. You’ll find what works for you and your people. 

How to make latkes

Grate the Potatoes

First, grate the potatoes and onions together.

I wish my grandparents were around to see how much easier it is now to make this latkes recipe using the grater attachment of a food processor. This handy tool cuts the prep time by 80%. It’ll be your best friend when it comes to preparation!

If you don’t have one, a box grater still works just fine, and allows for more family togetherness and memory making (looking on the bright side). 

There will be some excess moisture in the bowl, and don’t even worry about draining it. (Other recipes may tell you to drain the liquid. Don’t listen). 

​

Add the Remaining Ingredients to the Potatoes

Stir in the flour, salt and pepper, and you’re ready to fry! 

Fry the Latkes

Grab a large skillet and fill it with at least 1/2 inch of oil. When you drop the batter into the hot pan, use the back of a spoon to press down slightly and form the shape of the latke. 

Watch your latkes closely while they’re frying. When they get nice and golden and crispy around the edges, that’s when you’ll know to flip them. 

And like any other kind of pancake, these Jewish potato pancakes get better with practice. 

What are the best potatoes for making latkes? 

Plain old Russet potatoes are the best potatoes for making latkes. Not only are they starchy, they’re also relatively dry, as compared to a creamier kind of potato like a Yukon gold. 

We need crispy latkes here, my people! Russets are the right answer. 

Latkes vs. Potato Pancakes

Aren’t they the same? Well, yes. And no.

The term “potato pancake” is a broader term that can involve using either raw or pre-cooked (even mashed) potatoes and often call for more fillers and binders like bread crumbs and eggs. 

Latke recipes use raw, grated potatoes and very little filler. 

So, all latkes are potato pancakes but not all potato pancakes are latkes.

​

Latkes vs. Hashbrowns

Hash browns are basically shredded potatoes in their loose form. Latkes are shredded potatoes that have been formed into a pancake and fried.

Very similar, but not exactly the same. 

Pro Tips for the Best Jewish Latkes

1. Don’t drain the potatoes. There will be liquid in your mixing bowl of latke mixture, but don’t worry about draining it or squeezing out the liquid. As long as you’re using a slotted spoon that allows most of the liquid to drain out before you fry each latke, you’ll be fine. 

2. Grate the potatoes in a food processor. This will cut your prep time significantly vs. grating the potatoes by hand. 

3.. Rest the cooked latkes on a wire rack. This will allow any excess oil to drip off while the latkes maintain their crispness. 

4. Don’t believe the hype! No, you do not need to use matzo meal. No, you do not need to use an egg. And no, you do not need to squeeze the life out of the potatoes before frying! Simply follow the instructions in the recipe card below and I promise, you’ll get perfect results. 

Serving Suggestions

1. Latkes as a side dish. On holidays like Hannukah, I serve latkes as a side dish for roasted chicken and Broccoli and Cheddar Bake. 

2. Latkes as a main course. Make it a meal by adding some caviar, smoked salmon and creme fraiche to the top of your latkes. A runny egg is also an awesome latke topper. 

3. Latkes with traditional accompaniments. Be sure to always serve your latkes with sour cream and apple sauce for a truly authentic experience.

The origin of latkes

The Jewish holidays are big on symbolism, and Hannukah is no exception. Hannukah, also known as the festival of lights, is a celebration of a supply of oil that was only supposed to last for one night but miraculously lasted for eight nights.

So, we celebrate this miracle of the oil by eating foods that are fried in – you guessed it – oil. 

Yes, we are actually mandated to eat fried foods. And yes, it’s awesome. 

Crispy potato latkes, fried until golden brown, are a staple and a symbol of Hannukah, along with doughnuts. 

Memories of making latkes

I remember on Hannukah, my grandparents would stand at the kitchen counter, each grating potatoes one by one on box graters.

My mother would then fry the grated potatoes in peanut oil until they were golden brown and set them onto paper supermarket bags that lined the countertops. 

They were crispy around the edges, warm and soft in the middle, with just the right amount of salt. 

We would happily attack the mountain of potato pancakes, taking several onto our plates, smothering them with sour cream or homemade applesauce or sometimes both.

The whole house smelled like a deep fryer, and would stay that way for several days after the celebration. 

I have never wavered from my family’s latkes recipe. They are, hands down, the best latkes I’ve ever had. 

The only thing I’ve changed is the cooking oil that I fry in.

I find that using vegetable oil instead of peanut oil yields a lighter, more golden-colored latke. Everything else is the same as what generations before me have done.

​Storage Instructions

If you have any latkes left over, store them in an airtight container or wrap them in aluminum foil. They will keep in the refrigerator for several days. 

Reheat them in a single layer in the oven until you hear them sizzle. 

When you make these Jewish potato pancakes, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more traditional Jewish recipes, try these:

• Challah Bread Recipe
• Easy Kugel Recipe with Cottage Cheese
• Best Raspberry Rugelach Recipe

For more potato recipes, try these:

• Potatoes Au Gratin with Corn & Gruyere
• Everything-Spiced Sweet Potato Fries
• Loaded Mini Hasselback Potatoes