Light & Crispy Potato Latkes (2024)

Crispy homemade potato latkes! My family looks forward to these every single year. They’re a staple at our Hanukkah celebration and are roughly 1000x better than any frozen variety you can buy at the store. In this post, I’ll share my mother-in-law’s famous latke recipe (they truly are the best on the planet!), along with expert tips, answers to frequently asked questions, and how you can prep these ahead of time so you’re not frying the day of your celebration.

If you’re unfamiliar with potato pancakes, here’s the quick run down: they’re meant to be both light and crispy, yet tender and fluffy on in the inside. When pan fried properly (not deep fried!), they’re not greasy at all.

You’ll know you’ve achieved latke perfection when they fly off the cooling rack before they’ve had a chance to cool. Best enjoyed with homemade applesauce or sour cream, these are one of my top 10 recipes of all time. I’m honored to share this Laing latke recipe with you!

For more , consider trying our marinated olives,, chopped chicken liver, or smoked salmon salad next!

Taste, Texture, and Flavor

Potato latkes are crispy on the outside and soft and fluffy on the inside. They have a slightly sweet and savory flavor, with a hint of onion. The eggs and flour help to bind the potatoes together, and the frying process gives the latkes their signature crispy exterior.

We used to grate the potatoes by hand, but if you have a food processor, there’s really no need!

We recommend frying in a light, neutral oil, such as grapeseed, canola oil, avocado oil, or vegetable oil, as they have higher smoke points than extra virgin olive oil. And with the amount you’ll be pan frying, you don’t want a cloud of smoke in your kitchen.

How To Make Crispy Potato Latkes

Before you begin, make sure you have a cast-iron or heavy bottom skillet (or two!) on hand for pan frying. We also recommend using a food processor for shredding the potatoes and onions. Quick and easy!

1. Grate the potatoes and onions, then soak in water. Drain and replace the water a few times until the water is clear and the starches have sunken to the bottom of the bowl.
2. Squeeze out excess moisture. Place the grated onions and potatoes in a cheese cloth or kitchen towel, then ring out as much water as possible. Work in batches as needed, then transfer to a large mixing bowl.
3. Mix the latke ingredients. To the potatoes and onions, add matzo meal (or flour), eggs, baking powder, Kosher salt, and black pepper. Mix well.
4. Heat the oil. You want enough oil to come up about ½-inch.
5. Pan fry the latkes until golden brown on both sides, about 2-3 minutes on the first side, and then another 1-2 minutes on the second. Immediately drain on paper towels on a wire rack, then sprinkle lightly with salt. Enjoy while hot!

Our favorite way to serve latkes? With cinnamon applesauce or sour cream. If you’re hosting a party, it can be fun to enjoy them with a dollop of creme fraiche with smoked salmon and capers.

FAQs

Make-Ahead, Storage, and Freezing

• Make-ahead: Potato latkes can be made ahead of time and stored in the refrigerator for a few days. When we make double (or triple batches), we keep the leftovers for up to a week!
• Leftovers and storage: Store in an airtight container in a fridge for up to 3 days. To reheat, simply place the latkes on a baking sheet and bake at 350F for 10-15 minutes, or until heated through.
• Freezing: Potato latkes can be frozen for up to 3 months. To freeze, allow to cool completely, then place them on a baking sheet lined with parchment paper and freeze for 2-3 hours, or until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat from frozen, thaw the latkes overnight in the refrigerator and then bake at 350F for 10-15 minutes, or until heated through.

Be sure to share these with loved ones. It makes them taste so much better. If you make our family’s crispy Potato Latke recipe, please let us know by leaving a review and rating below!

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