Classic Potato Latkes (Crazy Easy)

Why You’ll Love This Recipe

Classic Potato Latkes are crispy on the outside, tender on the inside, and irresistibly golden. This crazy easy version keeps things simple while delivering authentic flavor and texture. Perfect for Hanukkah, brunch, or anytime you crave a savory, crispy treat, these latkes are quick to make and hard to stop eating.

ingredients

this Recipe

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

russet potatoesonioneggsall-purpose floursaltblack pepperbaking powdervegetable oil (for frying)

directions

Peel and grate potatoes using a box grater or food processor. Transfer to a clean towel and wring out as much liquid as possible.

Grate onion and combine with the drained potatoes in a large bowl.

Add eggs, flour, salt, pepper, and baking powder. Mix until evenly combined.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Scoop heaping tablespoons of the mixture into the hot oil, flattening slightly with a spatula.

Fry latkes for 3–4 minutes per side, or until golden brown and crisp.

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

Serve hot with sour cream, applesauce, or your favorite toppings.

Servings and timing

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

Variations

Add minced garlic or chives for extra flavor.

Use sweet potatoes for a slightly sweeter version.

Substitute matzo meal for flour for a more traditional twist.

Top with smoked salmon and crème fraîche for a gourmet upgrade.

storage/reheating

Store in the fridge in an airtight container for up to 3 days.Reheat in a hot skillet or oven to maintain crispiness.Avoid microwaving, as it can make latkes soggy.Freeze cooked latkes in a single layer, then transfer to a bag for up to 2 months. Reheat in the oven straight from frozen.

FAQs

Do I need to peel the potatoes?

Peeling is traditional, but you can leave the skins on for a rustic look and extra fiber.

Why are my latkes falling apart?

Make sure the mixture isn’t too wet—squeeze out as much liquid as possible and don’t skip the flour or egg.

Can I make them ahead?

Yes, fry ahead and reheat in the oven for a crowd-friendly solution.

What’s the best oil for frying?

Use neutral oils like vegetable, canola, or sunflower with a high smoke point.

Can I bake instead of fry?

You can, but the texture won’t be as crispy—use a well-oiled baking sheet and high heat.

What’s the best potato type?

Russet potatoes are ideal for their starch content and crisp texture.

Can I make these gluten-free?

Yes, use a gluten-free flour blend or potato starch instead of flour.

Why are my latkes greasy?

Make sure the oil is hot enough before frying—cold oil leads to soggy results.

How do I keep them warm?

Place on a wire rack in a low oven (200°F) while you finish frying the batch.

Can I use a food processor?

Absolutely, it saves time and makes grating easy.

Conclusion

Classic Potato Latkes are a delicious and crazy easy way to bring tradition and flavor to your table. With a crisp exterior and soft, savory center, they’re the perfect snack, side, or celebratory dish. Whether for the holidays or just because, these latkes are a golden, crave-worthy favorite you’ll want to make again and again.

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