Classic Potato Latkes (Crazy Easy)

Why You’ll Love This Recipe

Classic Potato Latkes are crispy, golden-brown potato pancakes that are simple to make and irresistibly delicious. Perfectly crunchy on the outside and tender on the inside, these savory treats are a staple of Hanukkah but can be enjoyed anytime. This crazy easy version brings you all the traditional flavor with minimal fuss—ideal for busy cooks or latke lovers looking for a quick fix.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesyellow onionseggsall-purpose flourbaking powdersaltblack peppervegetable oil (for frying)

directions

Peel the potatoes and onion, then grate them using a box grater or food processor.

Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.

Transfer to a large bowl and stir in the eggs, flour, baking powder, salt, and pepper until well combined.

Heat a generous amount of oil in a skillet over medium-high heat.

Scoop about ¼ cup of the mixture and gently flatten it in the skillet.

Fry for 2-3 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Repeat with the remaining batter, adjusting heat as needed to avoid burning.

Servings and timing

This recipe yields about 12 latkes.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Add finely chopped green onions or chives for extra flavor.

Mix in a little grated carrot or zucchini for color and a nutritional boost.

Use sweet potatoes instead of russets for a sweeter twist.

Top with sour cream, applesauce, or a poached egg for different serving styles.

storage/reheating

Store leftover latkes in an airtight container in the fridge for up to 3 days.Reheat in a 375°F oven for 8-10 minutes to regain crispiness.Avoid microwaving, as it softens the texture.Freeze latkes in a single layer, then transfer to a bag—reheat directly from frozen in the oven.

FAQs

What kind of potatoes are best for latkes?

Russet potatoes are ideal due to their high starch content, which helps hold the latkes together and gives a crispy texture.

Do I have to peel the potatoes?

Peeling is recommended for classic texture, but you can leave the skin on for a more rustic feel.

Why are my latkes falling apart?

Make sure to squeeze out all excess moisture and use enough binder (eggs and flour).

Can I make the batter ahead of time?

It’s best to fry latkes fresh, but you can prep the grated mixture and store it in water with a splash of lemon juice for a few hours. Drain and mix before cooking.

Can I bake instead of fry?

Yes, but they won’t be as crispy. Bake at 425°F on a greased baking sheet, flipping halfway.

What oil is best for frying latkes?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best.

How do I keep latkes warm before serving?

Place cooked latkes on a wire rack in a 200°F oven while you finish the batch.

Can I use a food processor?

Absolutely—it saves time on grating and produces great texture.

Are latkes gluten-free?

They can be! Substitute flour with a gluten-free blend or potato starch.

Do latkes have to be round?

Not at all—shapes may vary, just keep them evenly sized for even cooking.

Conclusion

Classic Potato Latkes are an easy, comforting dish that brings crisp, savory joy to any meal. Whether you’re celebrating a holiday or just craving a delicious side, these latkes are quick to make, fun to customize, and always a crowd-pleaser. Make them once, and you’ll be hooked on their golden crunch and rich flavor.

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