The Ultimate Crispy Latke Recipe (2024)

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5 from 5 votes

Make these winning latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.

There is nothing better than a warm, crispy potato latke topped with apple sauce. It's the highlight of Hanukkah for me, which is why I thoroughly recipe-tested these perfect crispy latkes to share with you! And be sure to check out all of these Hannukah recipes.

The Ultimate Crispy Latke Recipe (1)

TABLE OF CONTENTS hide

1 Why this recipe works

3 How to make this recipe

4 FAQs

5 More Recipes for Hanukkah

6 Crispy Potato Latkes

Why this recipe works

This recipe uses ingredients that are easy to find, and yield the perfect latkes.

We leave out potato starch as it's not needed – the egg is the binder and these latkes crisp up wonderfully. During recipe testing, the batches with and without potato starch were equally crispy.

We use all-purpose flour instead of matzo meal because matzo meal comes in various levels of coarseness, and you have to alter the amount depending on the type you use. All-purpose flour is more consistent, and the only downside is that these are not kosher for Passover. Good thing we make them for Hanukkah!

The grated potatoes, onions, and apple are squeezed dry before forming into latkes, which is a crucial step to remove excess moisture. This helps the latkes crisp up when fried in oil, rather than become soggy.

The apple brings the right amount of moisture and additional flavor that balances the fried potato latke perfectly.

My make-ahead tip so you're not rushing to serve your latkes is to make them a few hours in advance and keep them warm in the oven on a wire rack at 200F with the door slightly ajar (do this for no more than 2 hours).

Ingredients & substitutions

The Ultimate Crispy Latke Recipe (2)

Russet potatoes – Russet potatoes produce the best result, due to their high starch content. Russet potatoes also don't produce latkes that fall apart. Yukon gold potatoes are a close substitution, but not perfect.

Apple – Any apple will work, but I recommend trying to stick with a crisp apple variety and staying away from a grainy one, like a Red Delicious.

Oil – I use vegetable or canola oil for frying, as they have high smoke points.

Eggs – This is the binder in the recipe. I am often asked for vegan substitutes, and although I haven't tried the following in this recipe, they should work if you add a little potato starch: aquafaba or ground flaxseed in water.

How to make this recipe

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First, grate the potatoes, and squeeze the shredded mix until they are as dry as possible. You can use cheesecloth, a nut milk bag, or your hands. If using your hands, just squeeze a handful at a time and transfer the dry potatoes to another bowl.

I use a food processor to shred the potatoes instead of doing it by hand. Use the large grater if grating with a food processor or by hand.

Next, grate and dry the onion and apple. Add them both to the potatoes.

Now it's time to mix in 3 eggs and the salt. Add in ½ cup of all purpose flour, then add 2 tablespoons of the flour at a time until the mix can be formed together. A great indication that the mix is ready is when the mixture starts sticking together in your hands.

The Ultimate Crispy Latke Recipe (3)

Pour ½ inch of oil into a cast-iron pan over medium heat. Wait for the oil to heat to the point where a the latke will sizzle as you add it in.

Time to fry

Ideal frying temperature is 350-375F. If you have a thermometer to help you monitor the temperature, it helps even though it isn't necessary.

Make a mini-latke to taste test for the salt level. Fry the mini-latke until it's golden brown on each side. Taste the late, and adjust the remaining mix if needed.

Make each latke about 3-4 inches wide and just under 1-inch thick in the middle. I find it really helps to form a ball first, then flatten into the patty.

When you place your latkes into the oil, do not to overcrowd the pan. Keep the latkes spread out with plenty of room. This helps them crisp up. If using a 12-inch pan, don't cook more than 4 at a time. 10-inch pan, 3, and 8-inch pan, 2.

Cook the latkes until they are golden brown on one side. Flip, then cook the other side until golden brown. Flip again, and let the latkes get darker golden and crispy on both sides.

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When ready, drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

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Serve with a heaped helping of apple sauce and sour cream, and dip away!

FAQs

Why are my latkes soggy?

Latkes can become soggy if not enough moisture is squeezed out of of the ingredients before forming the batter. Crowding the pan while frying can also yield a soggy latke.

Why are latkes eaten at hanukkah?

Burning oil is central to the story of hanukkah, so oily foods or foods cooked in oil (like latkes) are eaten to commemorate the holiday.

Why are latkes served with applesauce?

Applesauce is sweet and a little tart, which perfectly complements the denser, starchy, and fried taste of the latkes. Combined, applesauce and latkes create the perfect bite!

Why are my latkes oily?

Frying at the wrong temperature or not having a well-binded patty can yield an oily latke.

The Ultimate Crispy Latke Recipe (6)

More Recipes for Hanukkah

Make these fantastic Jewish recipes for your upcoming Hannukah feast.

  • Mashed Potato Latkes
  • Nutella Sufganiyot
  • Homemade Dark Chocolate Gelt (with optional filling!)

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The Ultimate Crispy Latke Recipe (11)

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5 from 5 votes

Crispy Potato Latkes

Make these perfectly crispy latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer, Main Course

Cuisine: Jewish, polish

Diet: Kosher, Vegetarian

Servings: 4

Calories: 449kcal

Author: Candice

Equipment

Ingredients

  • 3 lbs. russet potatoes peeled
  • 1 large yellow onion
  • 1 apple
  • 3 eggs
  • ¾ cup all-purpose flour use up to 1 cup, and use matzo meal during Passover
  • 2 teaspoon salt use up to 4 teaspoons
  • oil for frying, vegetable or canola
  • Applesauce and/or sour cream for serving

Instructions

  • Grate* the potatoes, and squeeze the shredded mix until they are as dry as possible**.

  • Grate and dry the onion and apple. Add it to the potatoes.

  • Mix in 3 eggs and the salt. Add ½ cup of all purpose flour, then 2 tablespoons at a time until the mix can be formed together. A great indication is when the patties start sticking together in your hands.

  • Add ½ inch of oil in your cast-iron pan over medium heat***. Make a mini-latke to taste test for salt. Golden brown on each side.

  • Make each latke 3-4 inches wide and just under 1-inch thick in the middle. It helps to form a ball first, then the patty.

  • Cook the latkes until they are golden brown on one side, being sure not to crowd the pan****. Flip, then cook the other side until golden brown. Flip again, and let the latkes get darker golden and crispy on both sides.

  • Drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

Video

Notes

This recipe makes 12 latkes plus the tester latke.

* I use afood processorto shred the potatoes instead of doing it by hand. Use the large grater if grating with a food processor or by hand.

** You can use cheesecloth, a nut milk bag, or your hands. If using your hands, just squeeze a handful at a time and transfer the dry potatoes to another bowl.

*** Wait for the oil to heat to the point where a the latke will sizzle as you add it in. Ideal frying temperature for the oil is 350-375F.

**** Don't crowd the pan when cooking your latkes. If using a 12-inch pan, don't cook more than 4 at a time. 10-inch pan, 3, and 8-inch pan, 2.

Make a few hours in advance and keep warm in the oven on a wire rack at 200F with the door slightly ajar so they don't get soggy. Do this for no more than 2 hours.

Nutrition facts include 1 teaspoon of oil absorbed into the latke during frying.

Nutrition

Calories: 449kcal | Carbohydrates: 89g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 1810mg | Potassium: 1593mg | Fiber: 7g | Sugar: 9g | Vitamin A: 207IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 5mg

Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

The Ultimate Crispy Latke Recipe (2024)

FAQs

What is the difference between latkes and hash browns? ›

Hash browns are shredded potatoes, fried (or air-fried), til golden brown. They typically remain loose, or in shreds. Latkes, a.k.a potato pancakes, are grated or ground potatoes that are mixed with egged, flour, or other binding agents. They are one piece, like a pancake.

How do you keep latke batter from turning brown? ›

I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water.

Why are latkes served with applesauce and sour cream? ›

The sour cream and apple sauce on potato pancakes is simply for flavor. Some have the custom of eating dairy in memory of the wine and cheese “party” that Yehudit served for Holofernes, but this is less common than serving foods cooked in oil.

Is there a difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

What kind of oil do you use to fry latkes? ›

Fry in an oil with a high smoke point

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Why do Jews make latkes? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

What is the best oil for potato pancakes? ›

The Best Oil for Cooking Potato Pancakes

While I usually love cooking with olive oil, to pan-fry the potato pancakes, we need to use an oil that has a neutral flavor and high smoke point (olive oil is neither of these!). Canola oil, vegetable oil, peanut oil, and grapeseed oil would all work.

Can I grate potatoes in advance for latkes? ›

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.

Can you keep latke batter overnight? ›

Pre-Mix: Prep latke batter and keep in a sealable container in the fridge for a few hours or overnight.

What ethnicity is latkes? ›

Of course we associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

What do you eat with latke? ›

The Standard: Applesauce or Sour Cream

You can't go wrong with cool applesauce and sour cream. The sweetness of the applesauce balances out the oil, and for a creamy match to salty latkes, sour cream plays a perfect counterpart. Even better? Try making your own applesauce to pair with it.

Is latke yiddish for pancake? ›

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.

What are German potato pancakes made of? ›

Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten.

Why do Jews eat latkes on Hanukkah? ›

Crispy, fried, slightly oniony potato pancakes with decadent (that's a euphemism for fattening) toppings. Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.

Can you fry latkes in olive oil? ›

Option 4: Olive Oil (Your Last Resort)

(Basically, olive oil can't be heated as hot as other oils without breaking down, which makes food taste burned). If you're frying with olive oil, keep the temperature low as latkes can burn and turn bitter, according to Salamon.

Is latke like hash brown? ›

No, hash browns and latkes are not the same thing. Although they contain similar ingredients like shredded potatoes and they are cooked in a frying pan, they are not the same.

What is another name for latkes? ›

Latke
A latke frying
Alternative namesLevivot, latka, potato pancake
TypeFritter
Region or stateCentral and Eastern Europe
Serving temperatureHot, traditionally with sour cream or applesauce
2 more rows

What are the two types of hash browns? ›

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer?

What do Americans call hash browns? ›

In the United States, hash browns strictly refer to shredded or riced pan-fried potatoes, while diced and pan-fried potatoes are called country fried potatoes or home fries. Some recipes add diced or chopped onions.

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