Get ready to experience crispy, golden perfection with these homemade potato pancakes, or as they’re lovingly known, latkes! Whether you’re celebrating a special occasion or just craving something warm and comforting, these latkes will hit the spot. They’re crisp on the outside, tender on the inside, and can be served with a variety of toppings to make them even more irresistible. Trust me, once you take a bite, you’ll be hooked—and don’t even get me started on the savory smell wafting through your kitchen!

Why You’ll Love Potato Pancakes (Latkes)

This recipe isn’t just about the ingredients—it’s about making memories. Whether you’re cooking for a festive gathering, a cozy family meal, or just treating yourself to something delicious, these latkes are perfect for any occasion. Here’s why you’ll love them:

Versatile: Perfect for breakfast, brunch, or as a side dish for dinner. You can even enjoy them as an appetizer during the holidays!
Budget-Friendly: Potatoes, onions, and a few pantry staples—simple ingredients come together to create a dish that tastes like a million bucks.
Quick and Easy: These latkes come together in just a few simple steps, and once they’re crispy and golden, you’ll know it was worth the effort.
Customizable: Feel free to experiment with toppings! Sour cream, applesauce, or even smoked salmon are fantastic choices.
Crowd-Pleasing: No one can resist a perfectly crispy latke. Whether you’re making a batch for yourself or for a crowd, they’ll be devoured in no time!

Ingredients

These latkes come together with simple ingredients that pack a lot of flavor. Here’s what you’ll need:

Potatoes: The star of the dish! Russet potatoes work best, giving you that perfect balance of crispiness on the outside and tenderness on the inside.
Onion: Adds a savory depth of flavor that complements the potatoes perfectly.
Eggs: Hold everything together and add a bit of richness to the latkes.
Flour: A little bit of flour helps bind the ingredients while still keeping that crispy texture.
Baking Powder: This gives the latkes a little extra puffiness.
Salt & Pepper: Simple seasonings to bring out all the flavors.
Oil: For frying and getting that beautiful crispy exterior.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to make these golden, crispy latkes:

Grate the Potatoes and Onion: Start by grating the potatoes and onion. You can use a box grater or a food processor for this step. Squeeze out any excess moisture from the potatoes using a clean kitchen towel or paper towels.
Prepare the Latke Mixture: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Mix everything together until well combined. The mixture should be sticky but not too wet.
Heat the Oil: Heat about 1/4 inch of oil in a large skillet over medium-high heat. You’ll know the oil is ready when a small amount of the latke mixture sizzles when added to the pan.
Form the Latkes: Using your hands, form small patties of the potato mixture, about 2-3 inches wide. Carefully place them in the hot oil, pressing them down slightly to form a flat pancake shape.
Fry to Perfection: Fry the latkes for about 3-4 minutes per side, or until they’re golden brown and crispy. Be sure not to overcrowd the pan; cook in batches if necessary.
Drain and Serve: Once cooked, transfer the latkes to a paper towel-lined plate to drain excess oil. Serve hot with your favorite toppings!

How to Serve Potato Pancakes (Latkes)

These latkes are fantastic on their own, but here are some great ways to serve them:

Sour Cream & Applesauce: The classic way to enjoy latkes is with a dollop of sour cream and applesauce on the side. The creaminess of the sour cream pairs wonderfully with the crispy potatoes, while the applesauce adds a touch of sweetness.
Smoked Salmon: For a more luxurious twist, top your latkes with a few slices of smoked salmon and a drizzle of crème fraîche.
Fresh Herbs: Garnish with some fresh parsley or chives for a pop of color and a little extra flavor.
Salads: A crisp green salad or a tangy cucumber salad can be a great contrast to the richness of the latkes.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Grate the Potatoes Right Before Cooking: Potatoes can release starch as they sit, so grate them just before cooking to keep the texture nice and crispy.
Fry at the Right Temperature: Make sure the oil is hot enough before frying. If the oil isn’t hot enough, the latkes will soak up too much oil and become greasy.
Make Ahead: You can prep the latke mixture in advance and refrigerate it for a few hours, but frying them fresh is always the best option for that perfect crisp.
Storage Tips: Leftovers can be stored in an airtight container for up to 2 days. Reheat them in the oven or a hot skillet to regain some of that crispy texture.

FAQ Section

Q1: Can I use sweet potatoes instead of regular potatoes?
A1: Yes, you can! Sweet potatoes will give the latkes a slightly different flavor and color, but they’re still delicious.
Q2: Can I make the latkes ahead of time?
A2: While fresh latkes are the best, you can make them ahead of time and reheat them in the oven to crisp up.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or the oven for best results.
Q4: Can I freeze these latkes?
A4: Yes! You can freeze cooked latkes for up to 2 months. Just make sure to freeze them in a single layer, then transfer to a bag or container.
Q5: Can I make these latkes gluten-free?
A5: Yes, you can substitute the flour with a gluten-free flour blend for a gluten-free version of these latkes.
Q6: How do I get the perfect crisp on my latkes?
A6: Make sure the oil is hot enough before frying and don’t overcrowd the pan. Fry in batches for the best crispy texture.
Q7: Can I make latkes without eggs?
A7: Yes, you can substitute the eggs with a flax egg or another egg substitute for a vegan version.
Q8: How can I make the latkes more savory?
A8: Add some garlic powder, onion powder, or fresh herbs like thyme or rosemary to the mixture for an extra burst of flavor.
Q9: Can I use a different type of oil for frying?
A9: Yes, you can use vegetable oil, canola oil, or even sunflower oil for frying. Just make sure the oil has a high smoke point.
Q10: Can I double the recipe?
A10: Absolutely! Just be sure to fry in batches so that each latke gets plenty of room to crisp up.

Conclusion

And there you have it—crispy, golden, and delicious Potato Pancakes (Latkes)! Whether you’re making them for a holiday celebration or just as a special treat, these latkes are sure to be a hit. Serve them with your favorite toppings and enjoy the crunchy, savory goodness in every bite. Happy cooking, and I hope these latkes bring a little extra warmth and joy to your table!

Potato Pancakes (Latkes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Maria
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 0 hours
Yield: 10–12 pancakes 1x
Category: Breakfast/Brunch
Method: Frying
Cuisine: Jewish
Diet: Vegetarian

Print Recipe

Description

These crispy, golden Potato Pancakes (Latkes) are a classic favorite for breakfast, brunch, or holiday celebrations. Grated russet potatoes and onions are mixed with egg and flour, then fried until perfectly crispy on the outside, soft on the inside. Serve with applesauce, sour cream, or Greek yogurt for a delicious treat!

Instructions

Prepare the Potatoes:
- Using a box grater or food processor with a grating attachment, shred the potatoes.
- Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for crispy latkes.
Combine Ingredients:
- In a large bowl, combine the squeezed potatoes, grated onion, beaten egg, flour or matzah meal, salt, and pepper. Mix well.
Cook the Pancakes:
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small bit of the potato mixture sizzles immediately when dropped in.
- For each pancake, drop about 2-3 tablespoons of the potato mixture onto the hot skillet. Use the back of a spoon to flatten them slightly.
- Cook for 3-5 minutes per side, or until golden brown and crispy, flipping once.
- Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve:
- Serve hot with applesauce, sour cream, or Greek yogurt, if desired.

Notes

Keep Warm: Keep the cooked potato pancakes warm in a low oven (200°F or 90°C) while you cook the rest.
Onion Options: You can use yellow, white, or red onions, or even shallots.
Herbs: Add chopped fresh herbs like chives, parsley, or dill to the potato mixture for extra flavor.
Sweet Potato Pancakes: Substitute half or all of the russet potatoes with sweet potatoes for a different flavor profile.
Make Ahead: You can prepare the potato mixture ahead of time and store it in the refrigerator for up to a day. Be sure to squeeze out any excess liquid that accumulates before cooking.
Crispy Edges: For extra crispy edges, don’t overcrowd the pan and make sure the oil is hot enough.

Nutrition

Serving Size: 1 pancake (approx.)
Calories: 120 kcal
Sugar: 1g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg