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Home » Recipes » Side Dishes » Potato Latkes

Potato Latkes

May 5, 2020 By Katie Moseman 15 Comments

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Potato latkes should be nice and crispy on the outside with a pillowy soft inside. This recipe is easier than any other recipe and it makes perfect latkes!

Potato latkes on a white plate

Potato Latkes

My husband’s family introduced me to potato pancakes, and a stray bag of pre-shredded potatoes convinced me to try out a variety of potato pancakes called latkes. 

In the taxonomy of all thing potato-y and fried, latkes are a flat pillow of potato shreds bound with eggs and a bit flour, and leavened with a touch of baking soda for fluffiness.

Potato latke ingredients in a mixing bowl

They get nice and crispy on the outside, but when you bite through the crispiness, you get into the fluffy, pillowy part.  Pure heaven.

History of Latkes

I did not know, until I looked it up, that the original pancakes served at Hanukkah were actually made with cheese!  Check out what PBS has to say.

Potato latkes are a more recent Ashkenazi invention that gained popularity in Eastern Europe during the mid 1800s. A series of crop failures in Poland and the Ukraine led to mass planting of potatoes, which were easy and cheap to grow. But before potatoes came on the scene, the latke of choice was cheese.

The full historical story of latkes is a fascinating journey of how an Andean tuber crossed the Atlantic and became incorporated in latkes, potato pancakes, and other cultural variations.

When to Serve Them

Traditionally, latkes are a side dish.  However, that doesn’t mean you can’t get creative. 

They make a delicious breakfast food or an appealing snack or appetizer.  You can even make mini-latkes for a bite-sized treat.

Potato latkes shallow frying in a skillet

Tips for Making Potato Latkes

  • Prepare a platter lined with paper towels before you start cooking the latkes.  You don’t want to be fumbling for a place to put them when they’re done.
  • I love using pre-shredded potatoes like Simply Potatoes.  They taste fantastic and make the recipe a snap.
  • Use a neutrally flavored oil, like canola oil or pure vegetable oil, to keep the taste of the oil from overwhelming the flavor of the crispy potatoes.
  • Resist the urge to overheat the oil.  Oil that’s too hot will burn the outside of the latkes before it cooks the inside.  Oil at medium to medium-high high will cook the inside and outside evenly.
  • The amount of salt in the recipe is a good starting place.  If you like your potatoes extra salty, you can sprinkle extra salt on them when they’re done.  It adds a nice salty kick if the extra salt is only on the exterior.
  • Traditional toppings for latkes include sour cream, smoked salmon, and chives.  Some folks dip them in applesauce. You can switch it up and top it with anything you like, or just dip them in ketchup like my kids do.
  • If you like this recipe, you’ll love my collection of recipes from around the world: Gluten Free World Tour Cookbook!
Potato latkes on a white plate
5 from 4 votes
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Potato Latkes

Potato latkes should be nice and crispy on the outside with a pillowy soft inside. This recipe is EASIER than any other recipe and it makes perfect latkes!

Course Side Dish
Cuisine European, Jewish
Keyword crispy, fried, Hanukkah, potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Servings 12 latkes
Calories 62 kcal
Author Katie Moseman

Ingredients

  • 20 ounces shredded potatoes I use Simply Potatoes
  • 2 large eggs
  • 1/3 cup all purpose flour see note for gluten free substitution
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • canola oil for shallow frying

Instructions

  1. Line a large plate with paper towels and set it aside. Place a large skillet on a burner and add enough oil to reach a depth of about half an inch. Heat over medium to medium-high heat until the oil is shimmering.

  2. Add the potatoes, eggs, flour, baking powder, and salt to a large mixing bowl. Mix thoroughly to ensure everything is distributed evenly.

  3. Test the heat of the oil by putting a small amount of the mixture in the oil. If it sizzles and fries immediately, the oil is hot enough.

  4. Use a large spoon to scoop up some of the mixture (about 1/3 cup). Press it into the spoon so everything will stick together. Gently slip it into the oil. Use the back of the spoon to press down lightly on top of the latke to flatten it out a little. Continue adding latkes to the skillet until you have 6 cooking.

  5. Cook for about 7 to 10 minutes on one side. When golden brown, flip each latke over and cook for another 7 to 10 minutes until golden brown on that side as well. Remove to a plate lined with paper towels to soak up excess oil.

  6. When the first batch is done, cook the rest of the latkes. There should be approximately 6 more. When done, remove the latkes to the plate. Serve immediately with your choice of toppings.

Recipe Notes

To make these potato latkes gluten free, substitute your favorite gluten free flour (I've used a gluten free all purpose mix and also sorghum flour successfully) and ensure that all your other ingredients are gluten free.

Nutrition Facts
Potato Latkes
Amount Per Serving
Calories 62 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 118mg5%
Potassium 182mg5%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 40IU1%
Vitamin C 4mg5%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for something oven-baked rather than fried?  Try these crispy oven potatoes!

Potato Latkes
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Filed Under: Recipes, Side Dishes

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Comments

  1. Jen

    May 6, 2020 at 11:40 am

    These look amazing! I’d eat them with scrambled eggs and toast. I love potatoes 🙂

    Reply
  2. Andrew

    May 6, 2020 at 1:28 pm

    These look just like the kind my mom used to make for Hanukkah! I didn’t know the original ones had cheese either. The real tough question though: Applesauce or Sour Cream????

    Reply
  3. Amber Myers

    May 6, 2020 at 1:42 pm

    Yum, these look so good! I will have to try them out. I don’t think I’ve ever had one before.

    Reply
  4. Amanda

    May 6, 2020 at 6:19 pm

    I was looking for another way to cook potatoes. Thanks for sharing.

    Reply
  5. adriana

    May 6, 2020 at 10:04 pm

    5 stars
    YUmmy I love potato latkes there is a restaurant near my home that serves them with apple sauce weird but so good.

    Reply
  6. Lizzie Lau

    May 7, 2020 at 1:22 am

    Potato latkes are delicious. We love them for brunch with smoked salmon, caviar and creme fraiche.

    Reply
  7. Chef Dennis

    May 7, 2020 at 5:02 am

    5 stars
    Yum! This Potato Latkes look soooo scrumptious! I love that it’s crispy on the outside and soft inside. My wife will love to try this.

    Reply
  8. Catalina

    May 7, 2020 at 5:54 am

    5 stars
    These potato latkes look so good! Must try it!

    Reply
  9. Mama Maggie's Kitchen

    May 7, 2020 at 7:40 am

    5 stars
    These Potato Latkes are the BOMB! My son will definitely love this. I can’t wait to go to my kitchen and check if ingredients are available.

    Reply
  10. Lynndee

    May 7, 2020 at 9:41 am

    I prepared these potato latkes before, but I didn’t know they’re called latkes. LOL. They are delicious, for sure.

    Reply
  11. Kathy

    May 7, 2020 at 9:52 am

    These look amazing. I have some potatoes I need to use up too. Looks like I know what I can try now. I think these are going to be so delicious.

    Reply
  12. Cherise Kachelmuss

    May 7, 2020 at 12:37 pm

    I’ve never had these but I love potatoes and using pre-shredded potatoes looks even easier!

    Reply
  13. Agnes

    May 7, 2020 at 11:49 pm

    I will make one based on this recipe. Love the crunchy edges, looks yummy!

    Reply
  14. Rosemary

    May 8, 2020 at 2:03 pm

    What a fascinating history. Never prepared these but they look amazing. I’m going to have to try them with eggs very soon. Thanks for sharing!

    Reply
  15. Ellen Merkow

    December 17, 2022 at 8:58 am

    I add 1/2 medium onion chopped

    Reply

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