Potato Latkes Recipe

Potato latkes on a platter with sour cream and applesauce on the side.

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Our classic Potato Latke Recipe is simple to make with a crispy, crunchy coating, and pillowy soft inside. These potato pancakes are perfect for a holiday celebration or to enjoy any time of year!

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Jewish

Diet: Kosher

Servings:

Calories: 354kcal

Author: Teri & Jenny

Ingredients

1 3/4 pounds peeled russet potatoes (about 2 to 4 potatoes)
1/2 large yellow onion, cut into wedges (about 8 ounces)
2 large eggs
3 tablespoons matzo meal or unseasoned breadcrumbs
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1 cup vegetable oil or chicken schmaltz or 50/50 of both

for serving

applesauce
sour cream

US Customary - Metric

Instructions

Pour oil into a skillet and heat over medium heat (to about 325˚F).
Using the large holes of a box grater, grate potatoes and onion. (Alternatively use a food processor with a grating attachment)
Transfer shredded potato and onion to the center of a few layers of cheesecloth, or a clean towel and squeeze out as much water as possible.
Transfer mixture to a mixing bowl and add eggs, matzo meal (or breadcrumbs), baking powder, salt, and pepper.
Carefully, but thoroughly mix together until fully combined.
Drop 2 tablespoon sized dollops of potato mixture into the hot oil (mixture should sizzle) about 1 1/2 inches apart. Use a rubber spatula to help form and flatten the dollops into discs.
Pan fry latkes until the edges begin to brown and crisp, 4 to 5 minutes.
Flip and continue to pan fry for an additional 3 to 4 minutes.
Transfer latkes to a plate lined with paper towels and lightly season with salt.
Fry remaining batter (same as #6-10).
Transfer latkes to a serving plate and serve with a side of applesauce and sour cream.

Notes

**One Serving = 3 latkes**

**Recipe Makes About 18 Latkes**

**Nutritional Information Does Not Include applesauce and sour cream**

Why Add Baking Powder to Potato Latkes?

Adding baking powder to your potato batter helps your latkes become soft and fluffy on the inside while the outside crisps up in the oil. Just a teaspoon of baking powder can help keep your latkes from becoming too dense or heavy as it creates little air pockets as it cooks. While it seems minor, using baking powder does make a big difference!

Tips for the BEST Potato Latkes

- Remove as much water as you can. Take a few extra minutes to soak as much moisture as possible from the potatoes and onion. This helps the outsides crisp up better and prevents the potatoes from becoming soggy as they cook in the oil.

- Avoid overmixing the potatoes. Mix just until everything is combined to avoid too much starch being released, which can make the texture more gluey than light and fluffy.

- Keep the latkes the same size. To make sure everything cooks evenly, try to stick to a two-tablespoon scoop for each latke. If you don't have a two-tablespoon measuring spoon, check your coffee scoop, protein powder scoops, or cookie scoop, which are often right around two tablespoons.

- Work in batches. Overcrowding the pan will prevent the latkes from getting crispy, as the steam from one potato pancake will moisten the one next to it. Make sure you have at least 1 1/2 inches of space between each latke.

- Keep them warm and crispy before serving. If you're not serving these potato latkes straight from the stovetop, preheat your oven to 200 degrees (or as low as it goes) and place the fried latkes on a parchment-lined sheet pan (not touching) until you're ready to serve them. This helps keep everything hot and crispy!

Nutrition