Easy Potato Latkes Recipe

Introduction

Potato latkes are a classic, crispy treat perfect for any occasion. These easy-to-make latkes combine shredded potatoes and onions into golden patties that are deliciously satisfying. Whether for a holiday or a simple snack, they’re sure to please.

Ingredients

• 1 ½ pounds potatoes (such as Russet, shredded)
• 1 small onion (shredded, or ½ medium)
• 1 large egg
• 2 tablespoons breadcrumbs (unseasoned)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• ½ cup canola oil (for frying)

Instructions

1. Step 1: Place about 4 paper towels folded in half over a medium bowl. Add the shredded potatoes and onions to the paper towels, gather the corners, and squeeze firmly to remove as much liquid as possible. Alternatively, use a cheesecloth to do this.
2. Step 2: Transfer the drained potatoes and onions to another bowl. Add the egg, breadcrumbs, salt, and pepper. Mix everything well to form the latke batter and set it aside while heating the oil.
3. Step 3: Heat the canola oil in a large skillet over medium-high heat. Using a ¼ cup measuring cup, scoop the mixture onto a flat spatula and flatten it slightly with your fingers to form a patty. Carefully transfer it to the skillet. Repeat to fill the skillet without overcrowding.
4. Step 4: Cook each latke for about 4 to 5 minutes per side, or until golden brown and crispy. Adjust the heat as needed to avoid burning. Once cooked, transfer latkes to a paper-towel lined plate to drain excess oil.
5. Step 5: Continue cooking the remaining latkes in batches. Serve warm with sour cream or applesauce for a classic pairing and enjoy!

Tips & Variations

• For extra crispiness, grate the potatoes and onion, then rinse them in cold water before draining to remove excess starch.
• Try adding fresh herbs like chopped chives or parsley to the batter for a fresh flavor boost.
• Substitute breadcrumbs with matzo meal for a traditional touch, especially around holidays.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until crispy again, or use a toaster oven. Avoid microwaving as it can make latkes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make potato latkes ahead of time?

Yes, you can prepare the latke batter ahead and refrigerate it for a few hours before frying. Cooked latkes can also be made in advance and reheated just before serving.

What’s the best potato for latkes?

Russet potatoes work best because of their high starch content, which helps bind the latkes and gives them a crisp texture.

Easy Potato Latkes Recipe

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★★★★★

4.5 from 58 reviews

These Easy Potato Latkes are crispy, golden, and flavorful, perfect for a comforting snack or side dish. Made with shredded potatoes and onions, bound with egg and breadcrumbs, and fried to perfection in canola oil, they offer a classic Jewish treat that’s simple to prepare and delicious to eat.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 8–10 latkes 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

Potato Latkes

• 1 ½ pounds potatoes (such as Russet, shredded)
• 1 small onion (shredded, or ½ medium)
• 1 large egg
• 2 tablespoons breadcrumbs (unseasoned)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• ½ cup canola oil (for frying)

Instructions

1. Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the shredded potatoes and onions. You can also use a cheesecloth. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onions as possible to ensure the latkes will be crispy.
2. Mix: Transfer the squeezed potatoes and onions to another bowl. Add in the egg, unseasoned breadcrumbs, salt, and pepper. Mix everything well until thoroughly combined, then set the batter aside while the oil heats up.
3. Cook: Heat the canola oil in a large skillet over medium-high heat. Using a ¼ cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Carefully transfer the patty to the skillet. Repeat until the skillet is full but avoid overcrowding. Cook each latke for about 4 to 5 minutes on each side, or until they turn golden brown. Adjust the heat as necessary to prevent burning.
4. Finish: Once cooked, transfer the latkes onto a paper-towel lined plate to absorb excess oil. Continue cooking the remaining latkes in the same manner until all are done.
5. Serve: Serve the potato latkes warm, ideally accompanied by sour cream or applesauce for a traditional touch and enhanced flavor.

Notes

• Make sure to squeeze out as much liquid as possible from the potatoes and onions to achieve crispy latkes.
• Use canola oil or another neutral oil with a high smoke point for frying.
• Do not overcrowd the skillet; cook latkes in batches for even browning.
• If you want extra crispiness, you can double-fry the latkes: fry once, cool slightly, then fry again for a minute.
• Serve immediately for the best texture; latkes tend to soften if left out too long.

Keywords: potato latkes, crispy latkes, Jewish potato pancakes, fried potato pancakes, traditional latkes recipe