Mom's Potato Latkes


Latkes (potato pancakes) are a must-have at Hanukkah, but are really wonderful any time of the year! This is my mother's recipe, which is honestly the best potato latke I've had. I usually end up making a second batch because they disappear so quickly. I've tried other recipes and always return to this one. Lovely topped with sour cream or applesauce.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins

Latkes (a.k.a. potato pancakes) are a crowd-pleasing addition to any table — and this family recipe will impress even the pickiest eaters. The secret ingredient? Saltine crackers! The pantry staple replaces all-purpose flour, binds the latkes together, and contributes to the irresistible texture. Though they're traditionally served during Hanukkah, you'll want to enjoy these wonderfully crispy and savory latkes all year long.

Mom's Potato Latkes served with applesauce on the side
Holiday Baker

Allrecipes Community Tips and Praise

"Before you put the potato mixture in the pan, take the scoop and make sure to drain the liquid out by holding the spoonful of potato against the side of the bowl," suggests recipe submitter and Allrecipes Allstar Lindsay. "Also we usually crush the saltines in a Baggie, it saves on mess."

"I was missing Mom last night and craving this meal, and I was very happy with how the latkes turned out," says cecefltrn. "I layered the shredded potatoes with paper towels in a large bowl to absorb the excess moisture, which worked well."

"Ended up having a lot of fries leftover the other night, so I pulverized them in my processor in place of the shredded potato," according to videogame1012. "This turned out beautifully and flavorful."

Editorial contributions by Corey Williams


  • 3 cups shredded potato

  • ¼ cup grated onion

  • 2 large eggs, beaten

  • 6 saltine crackers, or as needed, crushed

  • ½ teaspoon salt, or more to taste

  • ¼ teaspoon ground black pepper

  • ½ cup vegetable oil, or as needed


  1. Mix potato, onion, eggs, crushed crackers, salt, and pepper together in a large bowl.

  2. Heat 1/4 inch oil in a heavy skillet over medium-high heat.

  3. Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are an even thickness.

  4. Cook in batches in the hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a paper towel-line plate.

Nutrition Facts (per serving)

371 Calories
30g Fat
22g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 371
% Daily Value *
Total Fat 30g 38%
Saturated Fat 5g 26%
Cholesterol 93mg 31%
Sodium 286mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Protein 6g
Vitamin C 24mg 119%
Calcium 30mg 2%
Iron 1mg 8%
Potassium 540mg 11%

* 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.

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