Crispy Potato Pancakes (Latkes)

Crispy potato pancakes, commonly known as latkes, are a beloved comfort food with deep cultural roots and universal appeal. Golden brown on the outside and tender on the inside, latkes are traditionally served during Hanukkah, but their irresistible texture and simple ingredients make them a favorite year-round. Made from grated potatoes, onion, eggs, and flour, latkes showcase how humble pantry staples can be transformed into something truly special.

The secret to perfect latkes lies in removing excess moisture from the potatoes and frying them at the right temperature. When done correctly, each pancake develops a shatteringly crisp crust while remaining soft and flavorful inside. Whether served with applesauce, sour cream, or enjoyed plain, crispy potato pancakes are a timeless dish that never disappoints.

Why Latkes Are So Loved

Crispy, golden exterior with a tender interior
Simple, affordable ingredients
Quick to prepare and perfect for sharing
Versatile toppings and serving options

Latkes strike a perfect balance between rustic and refined, making them equally suitable for holiday tables and casual family meals.

Ingredients

2 pounds russet potatoes, peeled
1 medium onion
2 large eggs
3 tablespoons all-purpose flour or matzo meal
1 teaspoon salt
½ teaspoon ground black pepper
Vegetable or neutral oil, for frying

Optional additions:

¼ teaspoon baking powder for extra lightness
Chopped fresh herbs such as parsley or chives

Preparation

Step 1: Grate the Potatoes and Onion

Using a box grater or food processor, grate the potatoes and onion. Transfer the mixture to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is essential for achieving crisp latkes.

Pour off the liquid into a bowl and let it sit for a minute. Carefully drain off the water, leaving behind the potato starch at the bottom. Add this starch back into the grated mixture for extra binding.

Step 2: Make the Batter

Place the drained potato and onion mixture into a large bowl. Add the eggs, flour or matzo meal, salt, and pepper. Mix until well combined. The batter should hold together but not be overly wet.

Step 3: Heat the Oil

Heat about ¼ inch of oil in a large, heavy skillet over medium-high heat. The oil is ready when a small amount of batter sizzles immediately upon contact.

Step 4: Fry the Latkes

Scoop about 2 tablespoons of batter per pancake into the hot oil, flattening gently with the back of a spoon. Fry for 3–4 minutes per side, or until deeply golden and crisp.

Work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy pancakes.

Step 5: Drain and Keep Warm

Transfer cooked latkes to a paper towel-lined plate to drain excess oil. If making a large batch, keep latkes warm in a 200°F (95°C) oven while frying the remaining pancakes.

Tips for Extra-Crispy Latkes

Use starchy potatoes like russets for the best texture
Squeeze thoroughly—less moisture means more crispiness
Maintain oil temperature for even frying
Serve immediately for maximum crunch

Serving Suggestions

Latkes are traditionally served with applesauce, sour cream, or both. For a savory twist, top with smoked salmon and a dollop of crème fraîche, or serve alongside roasted vegetables and a fresh salad.

Storage and Reheating

Latkes are best eaten fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispness. Avoid microwaving, as it softens the crust.

A Classic That Never Goes Out of Style

Crispy potato pancakes are a perfect example of how simple ingredients and time-honored techniques can create something extraordinary. Whether enjoyed during Hanukkah or made on a cozy weekend morning, latkes deliver comfort, tradition, and irresistible crunch in every bite