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3 potato latkes with 3 toppings made with the best latke recipe

The Best Potato Latke Recipe

These classic potato latkes were inspired by years of studying cookbooks, cooks, and bloggers who have made many more latkes than I have. Latkes have few ingredients – it is all in the technique and organization. This recipe will yield crispy, delicious pancakes every time!
4.86 from 7 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine Jewish Holiday Cooking
Servings 30 pancakes
Calories 202 kcal

Ingredients
  

  • 4 pounds russet potatoes peeled and grated by hand or in a food processor
  • 2 medium onions grated by hand or in a food processor
  • 4 eggs
  • ½ tsp baking powder
  • ½ cup matzo meal
  • ½ teaspoon white pepper
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • 1/3 cup chopped parsley optional
  • oil of choice for frying

Instructions
 

  • Grate your potatoes and onions.
    onions and potatoes for latkes in clear bowl unmixed
  • Have a strainer lined with cheesecloth or a towel ready over a large bowl.
  • Squeeze as much of the liquid as possible out of the potato onion mixture.
  • Before you toss that liquid, there should be some potato starch accumulated at the bottom of the liquid. Try to pour off the liquid reserving that potato starch.
  • In a separate bowl mix the eggs, baking powder, matzo meal, white and black pepper, salt, and parsley.
    egg mixture for best latke recipe
  • Put the strained potato and onion mixture back in the large bowl with the reserved potato starch (if there was any – don’t worry if there wasn’t). Add in the egg mixture and combine well.
  • Have two or three paper towel lined sheet pans ready and the oven preheated to 200 degrees or so to keep cooked latkes warm.
  • Heat one or two 10- or 12-inch frying pans on the stove top with a ¼ - ½ inch of oil in them. If you are working alone, I’d say use only one. Heat to about medium to medium high – you don’t want the oil to splatter but you want it to “get excited” when you drop in some latke batter. As Dana of Foodie Goes Healthy suggests – drop in a small amount and test it out. See if it starts to cook vigorously. And cook it through and taste it for flavor. You can adjust seasoning before cooking all of them.
    testing one latke to cook in oil in cast iron pan
  • I like to flatten the batter right after I put it in the pan so it is an even depth and cooks all the way through. So don’t crowd them when you drop the batter in. Give them room to spread and room to cook.
  • When they are dark brown on one side, flip them over. When they are nearly burnt, as my friend’s mother would say, take them out and place them on the paper-towel lined sheet pans. If you have a helper, have them salt them immediately. If you salt while hot, it adheres and the latkes taste so good, your guests will tell you they are the best latkes ever!
    several latkes cooking in cast iron pan
  • If you are not serving them right away, they will crisp up in a hot oven. Really they will. Don’t stress out trying to make enough latkes for a crowd while the crowd is there.

Notes

Serve with sour cream, apple sauce or cranberry jam. Or if you are feeling fancy, serve them with crème fraiche and smoked salmon.

Nutrition

Serving: 4pancakesCalories: 202kcalCarbohydrates: 13gProtein: 2gFat: 15gSaturated Fat: 1gCholesterol: 21mgSodium: 167mgPotassium: 285mgFiber: 1gVitamin A: 90IUVitamin C: 4.9mgCalcium: 17mgIron: 0.8mg
Keyword Hanukkah, potato latkes, potato pancakes
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