How to Make Perfect Latkes at Home: A Step-by-Step Guide
Learn the authentic way to make crispy, golden latkes from scratch, with expert tips for preparation, frying, serving, and storing.
How to Make Perfect Latkes at Home
Latkes, the crispy potato pancakes, are a beloved staple of Jewish cuisine and a centerpiece of Hanukkah celebrations. Making latkes from scratch at home yields a rewarding, golden treat that’s crunchy outside and tender inside. This guide walks you through every step, from choosing the best potatoes to serving suggestions and essential tips for success. Whether you’re a latke novice or an experienced home cook looking to sharpen your skills, read on for a detailed, foolproof approach to the classic latke.
What Are Latkes?
Latkes are traditional Ashkenazi Jewish potato pancakes, made by grating potatoes and onions, binding them with egg and a touch of flour or potato starch, shaping into patties, and frying until golden crisp. They’re most famously enjoyed during Hanukkah, symbolizing the miracle of oil, but make a delicious treat any time of year.
Ingredients You’ll Need
- Potatoes: Starchy russet or Idaho potatoes work best for classic texture and crispness.
- Onion: Yellow onion for sweetness and depth.
- Egg(s): To bind the latke mixture together.
- Flour or Potato Starch: Helps the latkes hold their shape (potato starch for gluten-free, flour for traditional).
- Salt and Pepper: To season the mixture.
- Oil for Frying: Use a neutral, high-heat oil—vegetable, canola, or peanut oil are excellent choices.
- Optional: Scallions, matzo meal (for thicker pancakes), baking powder (for airiness), or shredded vegetables for variation.
Ingredient Selection Guide
| Ingredient | Best Options | Why? |
|---|---|---|
| Potato | Russet/Idaho | Starchy, gives crispy edges & cohesive texture |
| Onion | Yellow onion | Sweetness, moisture, deeper flavor |
| Binder | Egg, potato starch/flour | Helps latkes hold together |
| Oil | Vegetable, peanut, canola | High smoke point, neutral taste |
Before You Fry: Key Preparations
- Grate the potatoes and onion: Use a box grater or the shredding disk of a food processor. For extra-crispy latkes, coarsely grate rather than finely grate.
- Squeeze out moisture: This is crucial. Wrap the grated potato and onion mixture in a clean kitchen towel and wring out as much liquid as possible. Too much moisture leads to soggy latkes.
- Work quickly: To prevent potatoes from browning, process them right before frying. If needed, keep peeled potatoes submerged in ice-cold water until ready to grate and mix, but dry thoroughly before combining.
- Reserve potato starch (optional): Let the squeezed liquid stand for a minute; then pour off the water and stir the starch (which settles at the bottom) back into your mixture for extra binding.
Easy Step-by-Step Latke Recipe
- Prep the vegetables: Peel 2 large russet potatoes (about 1 pound) and 1 medium yellow onion. Grate both coarsely and transfer to a towel. Squeeze out as much water as you can. Let it rest, squeeze a second time if needed.
- Mix your batter: Add the potatoes and onions to a large bowl. Stir in 1 egg, ¼ cup flour or potato starch, 1 teaspoon kosher salt, and several grinds of black pepper. Add the potato starch from the squeezed water (optional).
- Heat your skillet: Place a heavy skillet (cast-iron or nonstick) over medium-high heat. After it’s hot, add ¼ inch of oil and heat it thoroughly before frying—the oil should sizzle when a shred of potato touches it.
- Form the latkes: Scoop a generous tablespoon of mixture for each latke. Shape lightly—don’t pack too tight for lacier, crispier edges. Flatten gently in the pan.
- Fry: Cook without disturbing for 2–3 minutes until the bottom is crisp and golden. Carefully flip and fry another 2–3 minutes on the other side. Lower heat if browning too fast.
- Drain and repeat: Transfer fried latkes to a paper towel–lined tray to drain excess oil. Keep in a warm oven (175°F) if making multiple batches.
- Serve: Enjoy immediately for the best crunch, or see below for make-ahead and reheating tips.
Recipe Variations
- Oven-Baked Latkes: For less oil, preheat a rimmed baking sheet with a generous layer of oil at 425°F, add patties, bake, flip after 12 minutes, and bake 8–10 more minutes until crisp.
- Scallion Latkes: Stir in sliced scallions (about 4) for added flavor and color.
- Matzo Meal Latkes: Add 1/3 cup matzo meal plus an extra egg for a thicker, traditional pancake.
- Vegetable Blends: Substitute or add sweet potato, zucchini, or carrots for a twist on the classic.
Pro Tips for the Crispiest Latkes
- Drain thoroughly: The drier your mixture, the crispier your latkes.
- Use enough oil: Don’t skimp; shallow-frying is essential for even browning and crisp edges.
- Keep the oil hot: Too cool and latkes absorb oil and get greasy; too hot and they burn before cooking through. Adjust heat as you go.
- Don’t crowd the pan: Fry in batches for even, golden results. Overcrowding drops the oil temperature quickly.
- Use a fork or tongs: A fork helps portion and shape lacy-edged latkes, while tongs make flipping easy.
- Season while hot: If desired, sprinkle with flaky salt as they come out of the pan.
Serving Suggestions
- Classic accompaniments: A dollop of sour cream or applesauce is traditional. Try both side by side!
- Modern toppings: Smoked salmon slices, crème fraîche, capers, or fresh herbs.
- Make it a meal: Serve latkes with eggs for breakfast, as a side to roasted meats, or topped with sautéed greens for a vegetarian option.
Make-Ahead, Storage, and Reheating
- Making ahead: Latkes can be made a day in advance and refrigerated, or frozen for up to two weeks. Place cooled latkes on a baking sheet to freeze individually, then transfer to a freezer bag or container.
- Reheating: Re-crisp latkes in a 375°F oven; no need to thaw if frozen. Heat until warmed through and edges are crispy (about 12–15 minutes).
- Holding for serving: Place fried latkes on a rack in a low oven (175°F) to keep warm and crisp for up to 30–60 minutes.
Common Mistakes and How to Fix Them
- Soggy latkes: Usually from not draining enough liquid from grated potatoes and onions. Squeeze hard and don’t skip this step!
- Latkes falling apart: Add a bit more flour, potato starch, or another egg if your mixture seems too loose.
- Latkes too greasy: Ensure oil is fully hot before frying; drain on paper towels to remove excess oil.
- Bland flavor: Salt the mixture well, add black pepper or try scallions for more depth.
- Latkes are undercooked in the middle: Flatten thinner before frying and adjust heat if outsides brown too quickly.
Frequently Asked Questions (FAQs)
Q: Why are my latkes not crispy?
A: Insufficient draining of potato liquid or low frying temperature are the usual culprits. Always squeeze the potato-onion mixture thoroughly and fry at a steady, hot temperature for best crispness.
Q: Can I make latkes gluten-free?
A: Yes. Substitute potato starch or a gluten-free flour blend for traditional flour with excellent results.
Q: Can I use other potatoes?
A: Starchy potatoes like russet or Idaho are ideal for texture. Waxy potatoes (like Yukon Gold) will yield denser latkes but can be used in a pinch.
Q: How do I know when the oil is ready for frying?
A: Flick a shred of potato in—if it sizzles instantly, it’s ready. Oil that isn’t hot enough lets the latkes absorb too much oil and turn greasy instead of crisp.
Q: What’s the best way to freeze and reheat latkes?
A: Arrange cooled, cooked latkes in a single layer on a baking sheet and freeze until solid. Store in freezer bags. Reheat in a 375°F oven until hot and crisp—no need to defrost first.
Latke Tips for a Crowd
- Batch cooking: Fry latkes in advance, let cool, and reheat on a large sheet pan in the oven. Perfect for holiday gatherings.
- Oil management: Change or skim oil between batches if it starts to darken or gather debris to keep flavors clean and prevent burning.
- Serving warm: Use a wire rack over a baking sheet in a warm oven so latkes stay crisp and don’t steam themselves soggy.
Summary Table: Steps to Perfect Latkes
| Step | Key Action | Why It Matters |
|---|---|---|
| 1. Grate potatoes/onion | Grate coarsely | Ensures crisp texture |
| 2. Squeeze liquid | Remove as much moisture as possible | Prevents sogginess |
| 3. Mix binder | Add egg, flour/starch, seasoning | Holds latke together |
| 4. Heat oil | Use enough oil, preheat thoroughly | Achieves browning and crispness |
| 5. Fry in batches | Don’t crowd the pan | Even cooking, keeps oil temperature consistent |
| 6. Drain & keep warm | Paper towels or rack, warm oven | Removes excess oil, keeps crisp |
Conclusion
With simple ingredients, careful preparation, and the right frying technique, you can master homemade latkes that rival any family tradition. Whether for Hanukkah or a cozy weekend breakfast, these crispy pancakes bring warmth, flavor, and festive spirit to the table. Enjoy experimenting with mix-ins or toppings—once you know the basics, the possibilities are endless.
