The moment that golden-brown crispy crust hits my taste buds, I’m transported back to the heartwarming gatherings of my childhood, where laughter and love filled the air, and the kitchen was a flurry of activity. This isn’t just any recipe; it’s the BEST potato latke recipe, capturing the essence of tradition while bringing comfort into your home. With each bite, the fluffy interior pairs perfectly with the delightful crunch, making it hard not to grab just one more.
Although these classic potato latkes are often enjoyed during Hanukkah, their irresistible flavor and satisfying texture make them a year-round treat, ready to brighten up any meal. Whether served alongside rich sour cream and sweet applesauce or reinvented with your favorite dips, these latkes promise to be a crowd-pleaser no matter the occasion. Let’s dive into the recipe that will have you savoring every crispy, fluffy morsel!
Why is this the BEST Potato Latke Recipe?
Crispy perfection: Enjoy a delightful crunch that contrasts beautifully with a fluffy interior, making every bite unforgettable.
Simplicity: This recipe features easy-to-follow steps that even novice cooks can master.
Tradition meets flavor: Authentic ingredients ensure that each latke is packed with rich flavor, reminiscent of cherished family gatherings.
Versatile serving options: Pair these golden delights with applesauce, sour cream, or any dip you love for a fun twist.
Year-round favorite: Though traditionally served during Hanukkah, these latkes are perfect for any meal or celebration. Prepare make-ahead tips to enjoy them anytime!
The BEST Potato Latke Ingredients
For the Latkes
- Russet Potatoes – The primary ingredient providing structure and flavor; consider using Yukon gold for a creamier texture.
- Yellow Onions – Adds sweetness and depth; shallots can be used for a milder flavor.
- Plain Breadcrumbs – Helps bind the mixture together; gluten-free breadcrumbs work as a substitute for a gluten-free option.
- Baking Powder – Adds lightness to the latkes; omitting it may affect texture but is optional.
- Kosher Salt – Enhances flavor throughout the latkes; adjust the amount based on your salt preferences.
- Freshly Ground Black Pepper – Provides warmth and mild spice; substitute white pepper for a more subtle flavor.
- Large Eggs – Binds the mixture and adds structure; aquafaba serves as a vegan alternative.
- Canola Oil (or Chicken Schmaltz) – For frying and achieving that delightful crispiness; try olive oil for a different flavor profile.
For Serving
- Applesauce – A traditional sweet accompaniment; offers a lovely contrast to the savory latkes.
- Sour Cream – Typically served alongside for creaminess; Greek yogurt makes a healthy alternative.
Get ready to discover how to create the BEST potato latkes in your kitchen!
How to Make the BEST Potato Latke Recipe
- Preheat the oven to 250°F. This will keep your latkes warm while you fry the rest, ensuring they stay crispy and delightful until serving time.
- Grate the russet potatoes and yellow onions using a box grater or food processor. Aim for coarse shreds to achieve that perfect texture—this is key to the fluffy interior!
- Wring out excess liquid by placing the grated mixture in a clean kitchen towel, twisting it to remove moisture. This step ensures your latkes won’t be soggy, which is essential for achieving that crispy exterior.
- Whisk together in a large bowl the plain breadcrumbs, baking powder, kosher salt, freshly ground black pepper, and large eggs until well combined. This mixture ensures everything binds together beautifully.
- Combine the dry ingredients with the potato-onion mixture, mixing gently but thoroughly. It’s crucial that every piece is coated so that every bite is packed with flavor!
- Heat canola oil (or chicken schmaltz) in a large skillet over medium-high heat until shimmering. Test if it’s hot enough by dropping in a small amount of the latke mixture—it should sizzle immediately!
- Spoon the potato mixture into the hot oil, flattening each scoop into patties that are about 1/4 to 1/2 inch thick. This helps them cook evenly and develop that irresistible crispiness.
- Fry the latkes until the edges are golden brown and crispy, about 5 minutes. Gently flip and cook for an additional 2-3 minutes, ensuring both sides reach that perfect golden hue.
- Drain on paper towels to remove excess oil and immediately sprinkle with kosher salt while they’re hot. This enhances the flavor of each latke!
- Keep warm in the preheated oven until all latkes are cooked. Serve them alongside applesauce and sour cream for the ultimate experience!
Optional: Serve with a sprinkle of fresh herbs for added flavor and a pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These crispy classic potato latkes are perfect for meal prep enthusiasts! You can grate the potatoes and onions up to 24 hours in advance, storing the mixture in an airtight container in the refrigerator to prevent browning. Additionally, you can combine the dry ingredients (breadcrumbs, baking powder, salt, pepper) in a separate bowl to save time. When you’re ready to cook, simply mix the prepared potato-onion mixture with the dry ingredients and eggs, then fry until golden brown. This way, you’ll have delicious latkes ready to impress your family with minimal effort, just as comforting and crispy as when made fresh!
Expert Tips for the BEST Potato Latke Recipe
- Oil Temperature: Make sure the oil is hot before adding the latke mixture. Properly preheated oil ensures crispy results; undercooked latkes can become soggy.
- Don’t Overcrowd: Fry in batches to allow space around each latke. This prevents steaming, which can lead to disappointment instead of that desirable crispiness.
- Texture Check: Aim for a coarse grate on the potatoes for the best texture. A fine grate will yield a mushier latke, losing that lovely fluff inside.
- Moisture Removal: Excess moisture is the enemy of crispiness. Don’t skip the step of wringing out the potato-onion mixture—it’s essential for the BEST potato latke recipe.
- Serving Warm: Serve the latkes immediately after frying for optimal texture. They tend to lose their crispness when stored, so enjoy them fresh if possible!
What to Serve with Classic Potato Latkes?
Pairing delights serve to elevate your latke experience beyond just a simple dish, inviting all the flavors and traditions of your dinner table.
- Applesauce: This sweet and tart treat brings a burst of flavor that balances the savory richness of crispy latkes.
- Sour Cream: Creamy and tangy, it provides a perfect contrast to the crunchy exterior, enhancing each bite.
- Brisket: Tender, juicy brisket makes for a hearty main dish that complements the latkes beautifully for any festive occasion.
- Roasted Chicken: Crispy-skinned roasted chicken adds a comforting familiarity that pairs wonderfully with the fluffy latke interior.
- Arugula Salad: A fresh arugula salad introduces a peppery note and bright acidity, balancing the richness of each latke.
- Sweet Potato Mash: Creamy sweet potato mash works well for a sweet contrast, blending nicely with the savory flavors of latkes.
- Pickled Vegetables: The tanginess of pickled veggies offers a zesty crunch, refreshing the palate with each bite of latke.
- Seared Salmon: Rich, flavorful salmon brings an elegant touch that harmonizes with the latkes’ festive vibe.
- Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio provides a refreshing sip that cleanses the palate, enhancing the meal experience.
These versatile pairings open the door to create an unforgettable spread that celebrates every moment spent with loved ones!
Variations & Substitutions of The BEST Potato Latke Recipe
Feel free to explore these tempting twists and swaps that allow you to tailor the latkes to your taste and dietary needs!
- Sweet Potato: Swap in sweet potatoes for a sweeter, slightly denser latke that packs a unique flavor twist. The vibrant color also adds an appealing look to your dish.
- Zucchini Latkes: Substitute half of the potatoes with grated zucchini for a moister, veggie-packed option. Just remember to wring out the excess moisture for a crispy finish!
- Gluten-Free: Use gluten-free breadcrumbs instead of regular ones to make this recipe suitable for those with dietary restrictions. Everyone gets to enjoy the crispy goodness!
- Vegan: Replace eggs with aquafaba to create a completely plant-based version of this classic. The magic of chickpea brine binds things together beautifully—give it a try!
- Herbed Latkes: Mix in fresh herbs like dill or parsley for added freshness and flavor. It’s a delightful way to elevate the earthy taste of your latkes!
- Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños to the batter for a touch of heat that complements the savory flavors wonderfully.
- Cheesy Latkes: Fold in some grated cheese, such as sharp cheddar or feta, to lend a rich, indulgent twist to each bite. Just imagine that cheesy goodness melting into the crispy layers!
- Cheesy & Herbed: Combine herbed and cheesy by introducing fresh herbs and a handful of cheese for an extravagant flavor fusion. It’s like a party for your taste buds!
Embrace these variations and have fun creating a version of the BEST potato latke recipe that’s uniquely yours!
How to Store and Freeze Classic Potato Latkes
Fridge: Store leftover latkes in an airtight container lined with paper towels for up to 3 days. This helps absorb moisture and maintain their crispiness.
Freezer: Place cooled latkes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: For the best results, reheat frozen latkes in the oven at 375°F for about 15-20 minutes to restore their crispy texture. Enjoy the BEST potato latke recipe fresh and warm!
The BEST Potato Latke Recipe FAQs
What type of potatoes are best for latkes?
Absolutely! Russet potatoes are ideal because they deliver a perfect crispy exterior and fluffy interior. If you prefer a creamier texture, Yukon golds are a great alternative. Just remember to avoid waxy potatoes, as they might not give you that delightful crunch!
How do I store leftover latkes?
Very! Store your leftover latkes in an airtight container lined with paper towels to absorb moisture, which will help maintain their crispiness. They can last in the fridge for up to 3 days. It’s best to reheat them in the oven to restore their crunch!
Can I freeze latkes?
Definitely! To freeze, first allow the cooked latkes to cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, just reheat them in the oven at 375°F for about 15-20 minutes!
What should I do if my latkes are soggy?
Oh no! If you find your latkes turning out soggy, it usually means there was excess moisture. Ensure you thoroughly wring out the grated potato-onion mixture before mixing it with the other ingredients. Additionally, make sure your oil is hot enough before frying—if it’s not, the latkes can absorb too much oil and lose that crispy texture.
Are potato latkes safe for people with allergies?
Yes, however, they do contain eggs and breadcrumbs which can be allergenic. For a vegan or egg-free option, aquafaba works great as an egg substitute. If gluten is a concern, be sure to use gluten-free breadcrumbs. Always check ingredient labels to be safe!
Can I prepare latkes ahead of time?
Most definitely! You can make the latke mixture ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to mix in the baking powder right before cooking, as it helps create that fluffy texture. Once fried, it’s best to serve them immediately for optimal taste!
Enjoy these FAQs while you master the BEST Potato Latke Recipe!
The BEST Potato Latke Recipe for Crispy Holiday Delights
Ingredients
Equipment
Method
- Preheat the oven to 250°F.
- Grate the russet potatoes and yellow onions using a box grater or food processor.
- Wring out excess liquid by placing the grated mixture in a clean kitchen towel.
- Whisk together in a large bowl the plain breadcrumbs, baking powder, kosher salt, freshly ground black pepper, and large eggs.
- Combine the dry ingredients with the potato-onion mixture, mixing gently but thoroughly.
- Heat canola oil (or chicken schmaltz) in a large skillet over medium-high heat.
- Spoon the potato mixture into the hot oil, flattening each scoop into patties.
- Fry the latkes until the edges are golden brown and crispy, about 5 minutes.
- Drain on paper towels to remove excess oil and sprinkle with kosher salt.
- Keep warm in the preheated oven until all latkes are cooked.
