
Golden potato latkes with their crunchy edges and buttery insides are everything you want on a chilly morning or for a celebratory meal. I come back to this recipe every Hanukkah, but honestly we fry up batches well into spring. The tang of sour cream and the sweet applesauce are unbeatable with that irresistible crisp.
I started making these for family brunches and the kitchen always smells like comfort it's the one appetizer that vanishes first every time.
Ingredients
- Russet potatoes: They fry up crisp? Thanks to their starchiness Always choose firm potatoes with no green spots
- Yellow onion: Adds mild sharpness and moisture Pick a heavy onion with shiny skin for the freshest flavor
- Large eggs: Binds the latkes and keeps them fluffy Look for eggs with bright yolks if you can
- All purpose flour: Helps hold everything together Try to use unbleached for best taste
- Kosher salt: Sets off all the earthy potato flavor Larger grains blend more evenly
- Black pepper: Lends warmth Buy whole peppercorns and grind fresh
- Baking powder: Gives the pancakes lift for that desired lightness
- Vegetable oil: Neutral taste and high smoke point Canola or sunflower both work well
- Sour cream: For a creamy cool counterpoint to the hot latkes Look for thick European style if possible
- Applesauce: Brings sweet balance A chunky homemade style is wonderful but unsweetened store bought is great too
- Chives or green onions: Optional They are nice for freshness and a subtle bite Always pick bright green herbs with no wilting
Instructions
- Prep the Potatoes and Onion:
- Grate both potatoes and onion using a box grater or food processor The goal is even shreds for crispiness and uniform cooking Squeeze out extra moisture with a clean kitchen towel you want this mixture as dry as possible for crunch
- Mix the Latke Batter:
- Transfer the grated and dried potatoes and onion to a large mixing bowl Crack in the eggs sprinkle on the flour salt pepper and baking powder Then stir everything together ensuring each shred is coated and mixture feels tacky but not soupy
- Heat the Oil:
- Pour enough oil into your skillet to reach about one centimeter deep Set over medium high heat Let it get properly hot you need oil to shimmer so the latkes sizzle immediately on contact
- Shape and Fry:
- Take roughly two tablespoons of batter for each latke Drop into the skillet and pat gently into a pancake Cook about three to four minutes per side Once deep golden and crisp flip carefully Cook in batches for the best edges and avoid crowding the pan
- Drain the Latkes:
- Lift out cooked pancakes using a slotted spatula Let excess oil drain on a plate lined with paper towels This keeps them ultra crisp
- Serve and Garnish:
- Move latkes to a platter Serve warm with generous spoons of sour cream and applesauce For color and fresh flavor shower with chives or green onion if you like

Potatoes have always been a comfort food in our home My favorite part is the sizzle the first latke of the batch gives it always tells me we are headed for extra crispy results My kids are on team applesauce but I cannot resist a thick layer of cold sour cream
Storage Tips
Latkes are best right after frying but store leftovers in an airtight container in the fridge They hold up for about two days Reheat on a wire rack in a hot oven so they crisp up again rather than go soggy Microwaving is never the best choice for potato pancakes if you value crunch
Ingredient Substitutions
If you need a gluten free twist swap in potato starch or matzo meal for the flour Dairy free eaters can substitute plant based sour cream or skip it entirely Matzo meal is also a classic especially around Passover season
Serving Suggestions
Aside from the usual sour cream and applesauce try topping your latkes with smoked salmon crumbled feta or a spoonful of herbed ricotta Small latkes make perfect cocktail bites at parties A dollop of horseradish mixed with sour cream is an old family favorite
Cultural and Historical Context
Latkes are most famous for Hanukkah but you will see potato pancakes throughout Eastern Europe from Poland to Ukraine Every family has its own ratio of onion to potato or secret ingredient The tradition calls for frying in oil to recall the miracle of Hanukkah when one night’s worth of oil lasted eight
Seasonal Adaptations
When potatoes are new and sweet in spring try making tiny bite size latkes for topping with fresh peas or herbs Summer versions can use zucchini in place of some potato for a lighter bite Fall and winter latkes are hearty and work with a side of roasted apples and sage
Success Stories
Kids love shaping these with their hands and always ask for seconds I once made a triple batch for New Year’s brunch and there were not a single one left before noon They are universally beloved from toddlers to grandparents
Freezer Meal Conversion
Latkes freeze fairly well Layer between parchment in an airtight container Freeze up to one month When ready to serve bake straight from the freezer in a hot oven until sizzling again

Serve latkes sizzling hot topped with your favorite garnishes and enjoy every crunchy bite. They always bring warmth and smiles to any table.
Recipe Q&A
- → How do I make latkes extra crispy?
Squeeze as much liquid as possible from grated potatoes and onion, fry in hot oil, and keep finished pancakes warm on a wire rack in the oven.
- → Can I make these latkes gluten-free?
Use gluten-free flour or substitute with matzo meal to make the pancakes gluten-free or suitable for Passover.
- → What are the best potatoes to use?
Russet potatoes are ideal due to their high starch content and ability to yield crispier pancakes.
- → Can I prepare latkes in advance?
Pancakes can be fried ahead and kept warm in the oven. Reheat briefly to restore crispiness before serving.
- → Are there vegetarian and non-dairy options?
Yes. The pancakes themselves are vegetarian. Use dairy-free sour cream for a non-dairy accompaniment.
- → What can I serve alongside latkes?
Classic toppings include sour cream and applesauce. Fresh herbs, sparkling cider, or crisp white wine also pair well.