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4.4 from 55 votes

Easy Potato Latkes

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By: Joanna Cismaru 8 Comments

This post may contain affiliate links. Please read my disclosure policy.

Easy Potato Latkes, also known as “potato pancakes” host a crunchy exterior, with a creamy potato and onion interior. A traditional Hanukkah dish made with a handful of kitchen and pantry staple ingredients!

overhead shot of potato latkes  garnished with parsley and 2 little bowls with sour cream and applesauce

These easy potato latkes are traditionally served on Hanukkah, but are so tasty – you can make them anytime you want! With my foolproof recipe you’ll be enjoying these delicious fried potato pancakes in no time.

Made with just a handful of kitchen staple ingredients, these latkes are crunchy when you bite into them, revealing a creamy potato and onion packed center. The beauty of this dish is how easy they are to make and they’re near inability to taste bad! I mean, how can you go wrong with fried potatoes?

What is a latke?

Latkes are pan-fried bites of deliciousness! Or in technical form, potato pancakes. Made from grated potatoes and onion, an egg, and breadcrumbs these babies have a crispy exterior and a light, creamy inside – which makes them absolutely to die for!

overhead shot of all the ingredients needed to make potato latkes

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Potatoes – such as Russet, shredded.
  • Onion – small (or 1/2 large), shredded!
  • Egg – Large.
  • Breadcrumbs – I used unseasoned Panko breadcrumbs, regular unseasoned breadcrumbs work too.
  • Salt & Pepper – To taste.
  • Canola Oil  – For frying! Any vegetable oil should be fine.
detailed process shots showing how to make potato latkes

How to make easy potato latkes

  1. Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
  2. Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
  3. Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don’t overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
  4. Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
  5. Serve: Serve with sour cream or applesauce and enjoy.
potato latkes garnished with parsley next to two little bowls with sour cream and applesauce

Tips and tricks

  • Cast Iron! – Cast iron skillets are the best tool for frying because they distribute heat more evenly; and even better, they retain heat! Therefore, your oil temperature will not drop too low after you add each latke. Non-stick skillets work as well.
  • Make sure your oil is hot! – If the oil is at the correct temperature, the latkes should be done within the given range of time stated above. You want them to retain the savory flavor of the oil, but not the greasiness.
  • Pick the right potatoes! – I chose Russets, because they are high in starch and have more of a dry, mealy texture. This really aids in the helping crisp up the latkes because the dryness of the potato is partially responsible for creating that crispy texture.

What to serve with your latkes

In my opinion, it is essential to serve your latkes with a big dollop of sour cream! Latkes are traditionally served with sour cream or get this, applesauce! Don’t knock it ’till you try it! The savory latke paired with a touch of cool, tangy sour cream combined with the subtle sweetness of applesauce is a flavor combination like no other.

closeup shot of potato latkes on a serving platter with applesauce and sour cream

Make ahead

Latkes are best made and served right away. If you are in a pinch for time, they can be fried and kept warm in a 200°F oven for up to 30 minutes prior to serving!

Leftovers

Refrigerate leftovers in an airtight container for 3-5 days.

Reheating

To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.

a hand dipping a latke in sour cream on a platter full of latkes

Did you like this easy recipe? Try these!

  • Cornbread
  • Bruschetta
  • Sausage Balls
  • Chicken Fritters
  • Sausage Pesto Ring
  • Meatloaf
  • Hummus
  • Crab Cakes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

potato latkes garnished with parsley next to two little bowls with sour cream and applesauce
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4.39 from 55 votes

Easy Potato Latkes

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Rate Recipe
Easy Potato Latkes, also known as "potato pancakes" host a crunchy exterior, with a creamy potato and onion interior. A traditional Hanukkah dish made with a handful of kitchen and pantry staple ingredients!
12

Ingredients

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
  • Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
  • Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don't overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
  • Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
  • Serve: Serve with sour cream or applesauce and enjoy.

Equipment

  • Box Grater
  • Cheesecloth
  • 12-inch Cast Iron Skillet

Notes

  1. Refrigerate leftovers in an airtight container for 3-5 days.
  2. To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.

Nutrition Information

Serving: 1latkeCalories: 141kcal (7%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 16mg (5%)Sodium: 119mg (5%)Potassium: 256mg (7%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 23IUVitamin C: 12mg (15%)Calcium: 14mg (1%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

potato latkes garnished with parsley next to two little bowls with sour cream and applesauce

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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8 Comments
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Cynthia
Cynthia
Posted: 2 months ago

5 stars
Very easy recipe!

0
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Vicky
Vicky
Posted: 1 year ago

Hi. This is more 2 questions than comments. Do you peel the potatoes before you start everything? Also, I understand the reason for the grated onions but is there something I can replace part of those with? Thx-

0
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Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vicky
Posted: 1 year ago

Yes, I peel them, and if not using them right away, place them in a bowl with ice cold water. As far as the onions, are you asking for a substitute for it? I would say some onion powder for the flavor.

0
Reply
Val
Val
Posted: 2 years ago

5 stars
I make these often, instead of breadcrumbs I always add flour, next time will try with breadcrumbs

0
Reply
Carol P
Carol P
Posted: 2 years ago

I have made several of your recipes and enjoy them all Planning to try this one this weekend.

Would using frozen shredded potatoes work as a substitute for the grated potatoes?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol P
Posted: 2 years ago

I think it should work, you might still have to squeeze out the liquid from them.

0
Reply
Liliane
Liliane
Posted: 2 years ago

I will try it this week-end . I wanted to let you know that I enjoy your recipes . I am from Quebec and lots of your recipes are different , which I like .
But my real reason to write to you is that I love your explanations about the ingredients and the cooking utensils.. .EX: today , you mentionned the iron cast pan .. why it is better for this recipe .

..Your pictures are also very nice and the display of your texts are fun to read . I will continue to check them out . I have archived a few ..

Good day to you ,

Liliane

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Liliane
Posted: 2 years ago

HI Liliane! Thank you so much, it makes really happy to hear that you’re enjoying my recipes. Keep cooking. 🙂

0
Reply

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