Classic Jewish Potato Pancakes (Crispy Latkes Recipe)

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I grew up watching my grandmother make latkes every Hanukkah, her hands working quickly to grate potatoes into a mountain of snowy shreds. She never measured anything, but somehow her latkes came out perfect every time. Golden and crispy on the outside, tender in the middle, with that distinctive oniony bite that made them irresistible.

Latkes have been a Jewish comfort food for centuries, originally created as a way to use oil during Hanukkah to commemorate the miracle of the Temple oil lasting eight nights. While some families have elaborate recipes with fancy additions, I’ve found that the best latkes stick to the basics. Good potatoes, a bit of onion, eggs to bind everything together, and the right technique for getting them crispy.

The Secret to Perfectly Crispy Latkes

The secret to perfect latkes isn’t complicated, but it does require attention to detail. You need to squeeze out as much liquid as possible from the grated potatoes, otherwise your pancakes will be soggy. I use a clean kitchen towel and really wring out that mixture until my hands ache. The oil temperature matters too. Too hot and the outside burns before the inside cooks. Too cool and they absorb oil like sponges.

When and How to Serve Potato Pancakes

These are perfect for Hanukkah dinner, but honestly, I make them year-round whenever I’m craving something comforting. Serve them with applesauce and sour cream on the side. Some people get fancy with toppings, but sometimes the classics are classic for a reason.

Classic Jewish Potato Pancakes (Crispy Latkes Recipe) - Jewish recipe
I grew up watching my grandmother make latkes every Hanukkah, her hands working quickly to grate potatoes into a mountain of snowy shreds. She never measured anything, but somehow her latkes came out perfect every time. Golden and crispy on the outside, tender in the middle, with that distinctive oniony bite that made them irresistible. Latkes have been a Jewish comfort food for centuries, originally created as a way to use oil during Hanukkah to commemorate the miracle of the Temple oil lasting eight nights. While some families have elaborate recipes with fancy additions, I've found that the best latkes stick to the basics. Good potatoes, a bit of onion, eggs to bind everything together, and the right technique for getting them crispy. The secret to perfect latkes isn't complicated, but it does require attention to detail. You need to squeeze out as much liquid as possible from the grated potatoes, otherwise your pancakes will be soggy. I use a clean kitchen towel and really wring out that mixture until my hands ache. The oil temperature matters too. Too hot and the outside burns before the inside cooks. Too cool and they absorb oil like sponges. These are perfect for Hanukkah dinner, but honestly, I make them year-round whenever I'm craving something comforting. Serve them with applesauce and sour cream on the side. Some people get fancy with toppings, but sometimes the classics are classic for a reason.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds russet potatoes peeled
  • 1 medium yellow onion
  • 2 large eggs lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup vegetable oil for frying
  • 1 cup applesauce for serving
  • 1 cup sour cream for serving

Method
 

  1. Grate the potatoes using the large holes of a box grater or food processor. Grate the onion the same way.
  2. Place the grated potatoes and onion in a clean kitchen towel. Twist the towel tightly and squeeze over the sink to remove as much liquid as possible. Really wring it out until no more liquid comes out.
  3. Transfer the squeezed potato mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Mix well until everything is evenly combined.
  4. Heat the oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. The oil should be about 1/4 inch deep.
  5. Scoop about 1/4 cup of the potato mixture and flatten it slightly in your hands. Carefully place it in the hot oil. Repeat to make 3-4 latkes at a time, don't overcrowd the pan.
  6. Fry for 3-4 minutes until the bottoms are golden brown and crispy. Flip carefully and fry another 3-4 minutes until the second side is golden.
  7. Transfer the cooked latkes to a paper towel-lined plate to drain. Season immediately with a pinch of salt while they're still hot.
  8. Serve hot with applesauce and sour cream on the side.

Notes

Latkes are best served immediately while still crispy. If you need to keep them warm, place on a baking sheet in a 200°F oven for up to 30 minutes. You can make the potato mixture up to 2 hours ahead, but squeeze out any additional liquid before frying. For extra crispy latkes, add an extra tablespoon of flour if the mixture seems too wet.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 385mg 17%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.
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