Name: Potato Latkes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 medium russet potatoes, peeled; 1 large egg, beaten, or more to taste; 2 tablespoons all-purpose flour; 1 tablespoon grated onion; 0.5 teaspoon salt, or more to taste; 0.25 cup peanut oil for frying, or as needed

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

6

Yield:

12 latkes

Jump to Nutrition Facts

Ready to make the crispiest potato latkes of your life? You're in the right place! This potato latke recipe is perfect for Hanukkah, but you'll want to make it all year long.

close up view of Potato Latkes garnished with sour cream and green onions on a whit plate — Andy San

What Are Latkes?

A latke is a type of potato pancake or fritter found in Ashkenazi Jewish cuisine. The dish, which is traditionally served during Hanukkah, can be made with grated, shredded, or mashed potatoes. This top-rated recipe is made with shredded russet potatoes, all-purpose flour, an egg, an onion, and salt. The potato latkes are fried in peanut oil.

How to Make Latkes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these easy potato latkes:

1. Shred the potatoes and wring out excess moisture with a cheesecloth.
2. Mix two cups of the potatoes with the flour, salt, egg, and diced onion.
3. Fry spoonfuls of the potato mixture in hot oil, pressing down to form patties.
4. Cook until golden brown on both sides. Drain on paper towels.

Potato Latkes I with green onions and sour creaam — Montana

What to Serve With Latkes

Traditional potato latke toppings include applesauce and sour cream. If you're serving them for breakfast, consider pairing them with smoked salmon and cream cheese or a poached egg. Of course, latkes make a great addition to any Hanukkah table. Explore our Traditional Hanukkah Menu for delicious recipe inspiration.

Can You Make Latkes Ahead of Time?

Kind of. Potato latkes are crispiest straight from the pan, but you can prep the ingredients the day before. Shred the potatoes up to 24 hours in advance and store them, submerged in water, in the fridge. Drain them, make the batter, and fry them up to two hours in advance. Reheat them in the oven just before serving.

Can You Freeze Latkes?

Yes! Here's how to freeze latkes:

Fry and drain them, allow them to cool, then arrange them in a single layer on a baking sheet. Freeze for a few hours or up to overnight. Transfer the now-frozen latkes to a zip-top bag or other freezer-safe container. Freeze for up to two weeks. Reheat in an oven preheated to 450 degrees F.

Allrecipes Community Tips and Praise

"Made them for Hanukkah last year, will definitely make them again this year," says Ania. "The key is definitely extracting all the moisture possible via the cheesecloth."

"I squeeze out all of the juice from the potatoes and onion through cloth," according to SELLARDS. "Top off with apple butter and a little sour cream, you can't go wrong!"

"Latkes turned out GREAT," raves dbear. "I also added some minced chives to the potato batter. I used a coffee mug to press them down into thin patties once the potato mixture balls were added to the oil."

Editorial contributions by Corey Williams

Ingredients

3 medium russet potatoes, peeled
1 large egg, beaten, or more to taste
2 tablespoons all-purpose flour
1 tablespoon grated onion
½ teaspoon salt, or more to taste
¼ cup peanut oil for frying, or as needed

Directions

Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.
Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.
Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.
Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.

Andy San

Tips

You can use Yukon Gold potatoes instead of russets.

Editor's Note:

The original recipe called for 3 eggs and 1 1/2 teaspoons salt. Based on reviews, we have reduced these amounts in the recipe.

Nutrition Facts (per serving)

199	Calories
11g	Fat
22g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 199
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	11%
Cholesterol 62mg	21%
Sodium 191mg	8%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	5%
Protein 5g
Vitamin C 6mg	31%
Calcium 24mg	2%
Iron 1mg	8%
Potassium 472mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.