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Potato Latkes

Total Time

Prep: 20 min. Cook: 20 min.


2 dozen

This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. —Taste of Home Test Kitchen
Potato Latkes Recipe photo by Taste of Home


  • 2 pounds russet potatoes, peeled
  • 1 medium onion
  • 1/2 cup chopped green onions
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil for frying
  • Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges


  1. Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper.
  2. In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

Potato Latke Recipe Tips

Can you make potato latkes in advance?

Yes, but not that far ahead of time. After frying the latkes, place them on a paper towel–lined baking sheet in a 350°F oven. This will let you fry up all the batter before serving everyone at once. However, for every minute you're not serving (or eating!) the latkes, you're sacrificing crispiness—so enjoy them as soon as possible. If you're grating the potato and onion ahead of time, make sure to shred one potato and then one section of onion. The sulfur in the onion will keep the potatoes from changing color.

What are the best potatoes to use for potato latkes?

If you're looking for fluffy, tender interiors and very crispy edges in your latkes, Russet potatoes are the way to go. Their high starch content browns quickly. To grate them, I opt for the grating disc in my food processor instead of a hand grater. It's significantly easier and yields a better shred.

Should potato latkes be dense or delicate?

The more moisture you have in your latke batter, the denser the cooked latkes will be. For a more delicate latke, after shredding the potatoes and onions, squeeze them with your hands to remove a lot of the liquid. Then spread the potato and onion mixture on a clean dish towel and roll it up. Holding each end, twist in opposite directions. Be sure to do this over a sink! You'll be amazed how much liquid comes out.

What kind of oil do you use for potato latkes?

It's important to choose one of the best oils for frying, which means it has a high smoke point. That would be vegetable, canola, safflower or peanut oil, since these all can handle the high heat you need without burning. And when it comes to frying, don't be skimpy. You need plenty of oil in order to get that nice crispy exterior.

What is traditionally served with potato latkes?

Whether you're making latkes for Hanukkah or as a dinner side dish, there are lots of options on what to serve with them. Traditionally, applesauce, sour cream or a combination of both are served with latkes. While those are delicious, don't stop there. Try smoked salmon or trout, bacon, poached eggs, French onion dip or Romesco Sauce.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary

Nutrition Facts

2 pancakes: 115 calories, 7g fat (1g saturated fat), 16mg cholesterol, 205mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 2g protein.

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