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This classic potato latkes recipe is shallow-fried pancakes of grated potatoes and onion, making it the perfect side dish for a variety of meals. They're great on their own as well if you love potatoes.
Potato latkes are often associated with Hanukkah these days, but actually originally originated in the eastern European countries of Austria, Germany, Poland and Russia as a peasant food.
As potatoes were cheap and plentiful while also easy to store, these became a stable of families across the area. Luckily their popularity has carried over here as there really isn't much better than a crispy potato latkes recipe.
When scouring the internet for a potato latkes recipe, you'll see a variety of latkes but there is usually one ingredient that separates them. Either matzo meal or flour are used to help bind the pancakes.
As I don't really use matzo meal for anything else and always have flour on hand, this potato latkes recipe uses flour. But be my guest and use matzo meal if you prefer. If you want it gluten-free, you could actually use cornstarch.
So if you feel like some good old eastern European comfort food, this potato latkes recipe could be the perfect side to compliment to some bratwurst, stuffed cabbage rolls or even chicken schnitzel. (Hint, hint...) Hope you enjoy!
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Recipe Ingredients
- Russet potatoes - best potatoes for latkes.
- Sweet onion - adds a sweetness.
- Eggs - binds everything together.
- All-purpose flour - can also use matzo meal.
- Baking powder - makes the latkes a little lighter but you can omit.
- Salt and black pepper - enhances the flavor.
- Vegetable oil - use any non-flavored oil.
Step-by-Step Instructions
- Peel potatoes and place in large bowl of water for 5 minutes so they won't brown and drain in a colander. Grate the potatoes and onions in a food processor with the grate attachment.
- Place potato/onion mixture in dish towel and squeeze tight to remove the liquid. Transfer the mixture to large bowl and stir in remaining ingredients, except for vegetable oil.
- Heat oil in large skillet over medium-high heat. Scoop ¼ potato mixture and drop into skillet. Cook for 5 minutes
- Flip and cook for another 5 minutes or until golden brown. Transfer latkes to a towel-lined rack to drain and repeat cooking remaining latkes.
Best Potatoes for Latkes
In general, russet potatoes are best for a potato latkes recipe. If you follow this blog at all, you know I love sweet potatoes.
You can easily replace russet potatoes with sweet potatoes or if you're really feeling creative, you can use butternut squash instead. The ratios stay the same, but the flavor will be different.
I'll let you decide which you like best. However if you are sticking with traditional latkes, I'd stay with russet potatoes as opposed to something like Yukon Golds as they have a higher starch content which means they are less likely to fall apart and yield a crispy consistency.
What is Traditionally Served with Latkes?
Potato latkes are usually served with some sour cream and applesauce on the side.
How to Reheat
If you want your latkes to remain crispy, place the latkes on a baking sheet at and bake at 375°F for 10 minutes.
If frozen, bake for 15-20 minutes to reheat.
Pro Tips/Recipe Notes
- For classic latkes, russet potatoes are the only way to go since their high starch content make a crispy latke.
- Soak the potatoes in water for 5 minutes so they don't brown. However don't soak too long or you'll remove the starch.
- Place the potatoes and onion in a dish towel and tightly squeeze to remove the excess liquid which helps create the crispiness you want.
- Once you add the potato latke mixture to the oil, don't move them for 5 minutes before flipping so they create a crispy exterior.
Other Side Dish Recipes
- German Spaetzle
- Corned Beef Fritters
- Cheddar Pierogies
- Butternut Squash Fritters
- Baked Sweet Potato Fries
- Mashed Sweet Potatoes
If you’ve tried this potato latkes recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Potato Latkes
Ingredients
- 1 lb russet potatoes, peeled and cut into quarters
- 1 medium sweet onion, peeled and cut into quarters
- 2 eggs (lightly beaten)
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- vegetable oil
- applesauce or sour cream for serving
Instructions
- Peel the potatoes and place in a bowl with enough water to cover them so they won't brown. Let sit in water for 5 minutes. When ready to prepare, drain the potatoes in a colander.
- Using a food processor with a grating disc, grate the potatoes and onions. Place potato and onion mixture in a clean dish towel, wrap tightly and squeeze hard to remove the liquid. Transfer to a large bowl.
- Add the eggs, flour, baking powder, salt and black pepper to potato mixture and mix until flour is absorbed.
- Preheat oven to 250°F and place a wire rack on top of a baking sheet. Pour in about ¼ inch of oil into a large skillet and heat over medium-high heat. Scoop up 3 tablespoon of the potato mixture per latke and drop into skillet. Use a spatula to flatten into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook for another 5 minutes or until browned.
- Transfer cooked latkes to a paper towel-lined rack to drain and then put on wire rack in oven to keep warm while you cook the remaining latkes. Serve with some applesauce or sour cream.
Notes
- For classic latkes, russet potatoes are the only way to go since their high starch content make a crispy latke.
- Soak the potatoes in water for 5 minutes so they don't brown. However don't soak too long or you'll remove the starch.
- Place the potatoes and onion in a dish towel and tightly squeeze to remove the excess liquid which helps create the crispiness you want.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Once you add the potato latke mixture to the oil, don't move them for 5 minutes before flipping so they create a crispy exterior.
Chris says
Sound delicious!