Golden Brown Potato Latkes Recipe for Hanukkah

Hark! Lend me thy ears, for I have a recipe that is sure to satisfy one’s hunger and delight the palate. As we approach the season of Hanukkah, let us prepare ourselves for the delectable flavors of potato latkes.

Behold, my perfect potato latkes recipe, tried and tested in the kitchens of Israel, is here to save your taste buds from mediocrity. Nothing beats the crispy perfection of a classic potato pancake with its high-starch russet potatoes grated by hand, wholesome eggs beaten to perfection and the subtle yet bold flavor of fresh ground black pepper and kosher salt.

I promise you this: with this perfect potato latkes recipe, you’ll be able to make latkes every time with consistent results. The recipe’s ingredients will bind together to form beautiful pancakes that are golden brown on the outside and perfectly soft on the inside.

But let us not stop at just classic latkes. For even with this recipe’s success, there is room to experiment and innovate. Try substituting russet potatoes with sweet potatoes or mashed potatoes. Consider using flour or matzo meal as a substitute for all-purpose flour, or add parsley for extra flavor.

So gather your family around, let us roll up our sleeves and make some incredible potato latkes using this perfect potato latkes recipe together. Join me in diving into this culinary adventure – You’ll never be disappointed with the results!

Why You’ll Love This Recipe

Perfect Potato Latkes
Perfect Potato Latkes

Oh, how doth my heart sing with joy at the thought of sharing with thee this delectable potato latkes recipe! Wouldst thou care to partake in one of the marvels of the culinary world? Allow me to present to thee my perfect potato latkes recipe!

I assure thee, dear reader, that thou wilt fall in love with this recipe at first bite. Firstly, the crispy outside and tender inside of these lovely pancakes are a texture and taste experience unlike any other. The high starch content of russet potatoes makes for an incredibly fluffy center when fried to perfection.

Secondly, it is a versatile dish that is sure to fit into any occasion. Whether it be as a scrumptious appetizer for a Hanukkah gathering or as a side dish for a hearty dinner, these potato latkes never disappoint.

Thirdly, the simplicity of the ingredients and preparation make it a quick and easy recipe to bring together even on short notice. With just basic pantry staples like eggs, all-purpose flour, and salt combined with freshly grated russet potatoes and onions, you can whip up batches of these delightfully crisp potato pancakes in no time.

Lastly, these latkes offer a great opportunity for personalization. Be it by adjusting seasoning or by adding toppings such as fresh parsley or sour cream. One can let their imagination run wild when tweaking the classic potato pancake recipe.

So come now, embrace the beauty that is my perfect potato latke recipe. Thou art sure to cherish it for years to come!

Ingredient List

 Crispy on the outside, fluffy on the inside – these latkes are worth fighting for!
Crispy on the outside, fluffy on the inside – these latkes are worth fighting for!

Here are the ingredients you will need to make this perfect potato latkes recipe:


  • 2 pounds russet potatoes, peeled
  • 1 medium yellow onion, peeled (highly recommended)
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • Fresh ground black pepper, to taste


  • 4 large eggs, beaten (2 for the batter and 2 for serving)

Note: High starch content in the potatoes is the key to making perfect latkes. You can use classic potato latkes made with only russet potatoes, or mix it up a little bit by adding sweet potatoes, mashed potatoes or even shredded potatoes.

The Recipe How-To

 The golden brown hue is the beauty of perfectly fried latkes.
The golden brown hue is the beauty of perfectly fried latkes.

Step 1: Grate the Potatoes and Onion

Peel 2 pounds of russet potatoes and 1 medium sweet onion. In a large mixing bowl, grate the peeled potatoes and onion on the large holes of a box grater or use a food processor’s shredding attachment.

Step 2: Drain Excess Moisture

Transfer grated potatoes and onion to a fine-mesh strainer. Press down with a spoon or your hands to drain off any excess liquid. Wait for 5 minutes and drain again.

Step 3: Make Latke Batter

Return the potato-onion mixture to the mixing bowl. Add in 2 beaten large eggs, 2 tablespoons of all-purpose flour, fresh ground black pepper, and kosher salt to taste. Mix well until combined.

Step 4: Heat Oil

Pour enough oil (use vegetable oil or light olive oil) into a heavy-bottomed skillet to reach about ¼ inch in depth. Heat on medium-high heat, about 375°F.

Step 5: Cook Latkes

Scoop the latke mix by a heaping tablespoonful onto the hot oil, pressing down gently with the back of a spoon to flatten each latke slightly. Cook until golden brown on one side, about two to three minutes per side.

Step 6: Drain and keep warm

Transfer latkes to paper towels using a slotted spatula to allow excess oil to drip off them. Place cooked latkes on an oven-safe plate lined with paper towels and keep warm in an oven preheated at low temperature.

Repeat Step 5 and Step 6 with remaining batter until done.

Substitutions and Variations

 As soon as the aroma of latkes starts wafting, I know it's a festive season!
As soon as the aroma of latkes starts wafting, I know it’s a festive season!

Verily, there are many ways to make a perfect potato latke, and with a few substitutions and variations, you can customize this classic recipe to your liking. Nay, there be no need to stick to the original ingredients – you can use some of these variations to make your latkes stand out:

– Sweet Potato Latkes: A little bit different than the classic potato latkes but nonetheless delicious! You can substitute one or two of the russet potatoes with sweet potatoes for a unique spin on this dish. This variation adds just the right amount of sweetness to the mix and makes for a festive Hanukkah treat.

– Mashed Potato Latkes: In times of leftover mashed potatoes, this variation could be as simple as adding matzo meal or flour, egg(s), salt, and some chopped parsley or fresh ground black pepper until it becomes a thick mixture that can be formed into patties. This is an excellent way to use up any leftover mashed potatoes.

– Onion-Potato Latkes: For those who love onions, adding more onions into this recipe will only enhance its flavor. You can substitute one yellow onion with two sweet onions or white onions. Use a box grater or food processor to shred the onion with peeled potatoes.

– Baked Latkes: If you are looking for a slightly healthier option than deep-fried crispy potato cakes, consider baking them instead in the oven at 425F for approximately 20 minutes, flipping them after 10 minutes. These baked latkes cook up soft in the middle with crispy edges.

– Pancake Mix Latkes: If you’re feeling particularly adventurous, try using pancake mix as a substitution for all-purpose flour in your recipe. Pancake mix often has added sugar and vanilla which may give your latkes additional depth of flavor.

No matter which variation you choose, always ensure that your batter is well-salted before you fry it up so that your latkes come out flavorful every time. Be sure not to overdo it with substitutions and alterations or else you risk moving away from the perfect potato latkes recipe entirely.

Serving and Pairing

 Latkes are a snack that will never let you down- especially these ones.
Latkes are a snack that will never let you down- especially these ones.

Once you’ve got your perfect potato latkes ready to serve, the possibilities for pairings are endless. My personal favorite is to serve them with a dollop of sour cream and some freshly chopped parsley on top. The sour cream provides a cool and creamy contrast to the crispy texture of the latke, while the parsley adds a fresh and herbaceous flavor.

If you’re looking for something a bit more savory, try pairing your latkes with some smoked salmon or lox. The salty and smoky flavor of the fish pairs perfectly with the starchy goodness of the latke.

For those with a sweet tooth, I recommend serving your latkes with some applesauce or cinnamon sugar. The sweetness of the apple pairs well with the savory notes in the latke, while cinnamon sugar adds a warm and comforting flavor.

If you’re serving your latkes as a side dish, they go great with a variety of main dishes. They make an excellent accompaniment to roasted meats, such as beef or chicken, as well as fish dishes like grilled salmon or pan-seared tilapia.

No matter how you choose to serve them, one thing is certain: these perfect potato latkes are always a crowd-pleaser. So whether you’re celebrating Hanukkah or simply looking for a delicious and comforting meal, these crispy potato cakes are sure to hit the spot.

Make-Ahead, Storing and Reheating

 In the world of fried potatoes, Latkes reign supreme.
In the world of fried potatoes, Latkes reign supreme.

Verily, the beauty of potato latkes lies in their ability to be made ahead and reheated without losing their crispiness. This makes them ideal for festive occasions when time is scarce and demands are high.

To make ahead, prepare the latkes as desired and place them in a single layer on a baking sheet, making sure they don’t touch. Cover the sheet with plastic wrap and refrigerate for up to 24 hours before frying. When ready to serve, simply reheat the latkes in a preheated oven at 350°F (175°C) for 10-15 minutes or until hot and crispy.

Storing leftover latkes is also very easy. Place them in an airtight container and refrigerate for up to three days. To reheat, place them on a baking sheet and reheat them in a preheated oven at 400°F (205°C) for about 10 minutes or until they have regained their crispiness.

For longer storage, you may freeze the latkes after they have completely cooled down. Simply place the latkes on a baking sheet lined with parchment paper, making sure they don’t touch each other. Freeze for about an hour before transferring them to an airtight container or freezer bag. The frozen latkes will keep well for up to two months.

Reheating frozen latkes is best done in a preheated oven at 375°F (190°C) for about 15-20 minutes or until hot and crispy. Avoid reheating latkes in the microwave, as this will cause them to become soggy.

Whether freshly made or reheated from storage, potato latkes are always a delightfully crispy treat that pairs well with sour cream, applesauce or any other condiment of your choosing.

Tips for Perfect Results

 Crispy, delicious, and positively irresistible!
Crispy, delicious, and positively irresistible!

To make perfect potato latkes every time, it’s important to carefully follow the recipe instructions and pay close attention to certain tips and tricks. As an Israeli chef, I’ve made my fair share of classic potato latkes and have learned a few things along the way that I’d like to share with you. Here are some of my top tips for achieving perfectly crispy and delicious potato pancakes every time.

1. Choose the Right Potatoes

The type of potatoes you use can greatly affect the texture and taste of your latkes. For the perfect latke, use russet potatoes with a high starch content. These types of potatoes will give you a perfect balance between crispiness and tenderness.

2. Grate the Potatoes by Hand

While a food processor may be tempting, grating your potatoes by hand is always best. A box grater is ideal for this task as it helps to produce long, thin strands that will result in extra crispy latkes.

3. Squeeze Out Excess Liquid

After you grate your potatoes, use a clean kitchen towel or cheesecloth to squeeze out any excess liquid from the potato shreds. This will prevent your latkes from becoming too watery and mushy.

4. Use Flour to Help Bind Your Latkes

Adding all-purpose flour to your grated potato mixture helps bind your latkes together while also creating a crispy exterior. For best results, use one tablespoon of flour per two cups of grated potatoes.

5. Fry in Small Batches

To ensure even cooking and prevent overcrowding, it’s best to fry your latkes in small batches of four to five at a time in a large skillet over medium heat.

6. Keep Your Oil at the Right Temperature

It’s important to keep the oil temperature consistent while frying your latkes to avoid uneven cooking and greasiness. Be sure to maintain a temperature between 350-375°F while frying.

By following these simple tips, you’ll be able to make the perfect potato latkes with ease every time!


Verily, I shall now endeavor to address the most pressing queries that might arise in thy mind during the course of making this perfect potato latkes recipe. As with any recipe, there may be some questions regarding ingredients or instructions. Fret not, for I shall do my utmost best to assuage any doubts and guide thee towards a culinary masterpiece that shall satisfy both thine own cravings and those of thy loved ones. Henceforth, allow me to dispense with the knowledge required to overcome common obstacles in the preparation of these delicious potato pancakes.

What is the best oil to use for latkes?

When it comes to cooking up a batch of latkes, it’s best to opt for canola or peanut oil due to their high smoke points, ensuring your delicious treats won’t be burnt.

What is the difference between potato pancakes and latkes?

While both pancakes and latkes share common ingredients like potatoes and eggs, latkes have a few distinct elements like matzo meal, baking powder, and sometimes even milk. Potato pancakes, on the other hand, usually omit these ingredients and can be made from both cooked and raw mashed potatoes.

Is russet better than Yukon Gold for latkes?

When it comes to making the perfect latkes, potatoes with a high starch content are essential as they hold the mixture together without the need for flour. After trying different types of potatoes, we found that russet potatoes were the best choice for achieving the desired crispy texture, while avoiding a cakey consistency.

What are the tips for frying latkes?

When making latkes, it’s crucial to fry them in small batches to ensure they come out crispy and delicious. I recommend cooking 4-5 latkes at a time in a large skillet for optimal results. Overcrowding the pan can cause the oil temperature to decrease and leave you with soggy latkes. Keep an eye on the edges of the latkes and flip them over once the bottom has turned a beautiful golden brown.

Bottom Line

In conclusion, if you are looking to make the perfect potato latkes recipe, look no further than this one. With its combination of high-starch content russet potatoes, kosher salt, fresh ground black pepper, and perfectly beaten eggs, this recipe is guaranteed to create crispy and delicious potato pancakes every time.

Don’t hesitate to personalize this recipe and make it your own by incorporating variations such as using sweet potatoes or mashed potatoes, or even adding parsley for an extra herbaceous flavor. You can also experiment with serving and pairing options as well as make-ahead, storing, and reheating techniques.

By following these tips and carefully following each step, you will master the art of making classic potato latkes in no time. Whether it is for a traditional Hanukkah celebration or just to enjoy with your friends and family any other day of the year, this recipe is guaranteed to impress. So get in the kitchen and start cooking your way towards the best potato latke recipe you’ve ever tasted!

Perfect Potato Latkes

Perfect Potato Latkes Recipe

I have been making latkes for years. I have finally perfected the recipe.
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Prep Time 15 mins
Cook Time 30 mins
Course Appetizer
Cuisine Jewish
Servings 20 latkes
Calories 257.9 kcal


  • 3 lbs russet potatoes
  • 1 large sweet onion, about the size of a baseball, for every 3 - 4 large potatoes
  • 1 large egg, lightly beaten, for every 4 potatoes
  • 4 tablespoons all-purpose flour
  • up to 4 teaspoons kosher salt, to taste
  • fresh ground black pepper, to taste
  • parsley, to taste
  • vegetable oil (for frying) or peanut oil (for frying)


  • In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
  • Add flour and mix well.
  • Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
  • Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
  • Let the mixture drain at least 15 minutes.
  • After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
  • To the starch, add the eggs, salt and pepper.
  • Return drained potato-and-onion mixture and combine well.
  • Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
  • Preheat oven to 200 degrees. Line a baking sheet with paper towels.
  • In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
  • Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
  • Pat lightly in flour.
  • Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
  • Eat right away or keep warm in oven.
  • Serve with apple sauce or sour cream.

Add Your Own Notes


Serving: 227gCalories: 257.9kcalCarbohydrates: 55gProtein: 7.7gFat: 1.3gSaturated Fat: 0.4gCholesterol: 37.2mgSodium: 31.9mgFiber: 6.7gSugar: 3.5g
Keyword < 60 Mins, Dessert, European, Hanukkah, Healthy, Kosher, Low Cholesterol, Low Protein, Potato, Small Appliance, Vegetable
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