Easy Potato Latkes, also known as “potato pancakes” host a crunchy exterior, with a creamy potato and onion interior. A traditional Hanukkah dish made with a handful of kitchen and pantry staple ingredients!
These easy potato latkes are traditionally served on Hanukkah, but are so tasty – you can make them anytime you want! With my foolproof recipe you’ll be enjoying these delicious fried potato pancakes in no time.
Made with just a handful of kitchen staple ingredients, these latkes are crunchy when you bite into them, revealing a creamy potato and onion packed center. The beauty of this dish is how easy they are to make and they’re near inability to taste bad! I mean, how can you go wrong with fried potatoes?
What is a latke?
Latkes are pan-fried bites of deliciousness! Or in technical form, potato pancakes. Made from grated potatoes and onion, an egg, and breadcrumbs these babies have a crispy exterior and a light, creamy inside – which makes them absolutely to die for!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Potatoes –Â such as Russet, shredded.
- Onion – small (or 1/2 large), shredded!
- Egg – Large.
- Breadcrumbs – I used unseasoned Panko breadcrumbs, regular unseasoned breadcrumbs work too.
- Salt & Pepper – To taste.
- Canola Oil – For frying! Any vegetable oil should be fine.
How to make easy potato latkes
- Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
- Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
- Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don’t overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
- Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
- Serve: Serve with sour cream or applesauce and enjoy.
Tips and tricks
- Cast Iron! – Cast iron skillets are the best tool for frying because they distribute heat more evenly; and even better, they retain heat! Therefore, your oil temperature will not drop too low after you add each latke. Non-stick skillets work as well.
- Make sure your oil is hot! – If the oil is at the correct temperature, the latkes should be done within the given range of time stated above. You want them to retain the savory flavor of the oil, but not the greasiness.
- Pick the right potatoes! – I chose Russets, because they are high in starch and have more of a dry, mealy texture. This really aids in the helping crisp up the latkes because the dryness of the potato is partially responsible for creating that crispy texture.
What to serve with your latkes
In my opinion, it is essential to serve your latkes with a big dollop of sour cream! Latkes are traditionally served with sour cream or get this, applesauce! Don’t knock it ’till you try it! The savory latke paired with a touch of cool, tangy sour cream combined with the subtle sweetness of applesauce is a flavor combination like no other.
Make ahead
Latkes are best made and served right away. If you are in a pinch for time, they can be fried and kept warm in a 200°F oven for up to 30 minutes prior to serving!
Leftovers
Refrigerate leftovers in an airtight container for 3-5 days.
Reheating
To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.
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Easy Potato Latkes
Ingredients
- 1 ½ pounds potatoes such as Russet, shredded
- 1 small onion shredded, (or 1/2 medium)
- 1 large egg
- 2 tablespoon breadcrumbs unseasoned
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ cup canola oil for frying
Instructions
- Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
- Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
- Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don't overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
- Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
- Serve: Serve with sour cream or applesauce and enjoy.
Recipe Notes
- Refrigerate leftovers in an airtight container for 3-5 days.
- To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.
Hi. This is more 2 questions than comments. Do you peel the potatoes before you start everything? Also, I understand the reason for the grated onions but is there something I can replace part of those with? Thx-
Yes, I peel them, and if not using them right away, place them in a bowl with ice cold water. As far as the onions, are you asking for a substitute for it? I would say some onion powder for the flavor.
I make these often, instead of breadcrumbs I always add flour, next time will try with breadcrumbs
I have made several of your recipes and enjoy them all Planning to try this one this weekend.
Would using frozen shredded potatoes work as a substitute for the grated potatoes?
I think it should work, you might still have to squeeze out the liquid from them.
I will try it this week-end . I wanted to let you know that I enjoy your recipes . I am from Quebec and lots of your recipes are different , which I like .
But my real reason to write to you is that I love your explanations about the ingredients and the cooking utensils.. .EX: today , you mentionned the iron cast pan .. why it is better for this recipe .
..Your pictures are also very nice and the display of your texts are fun to read . I will continue to check them out . I have archived a few ..
Good day to you ,
Liliane
HI Liliane! Thank you so much, it makes really happy to hear that you’re enjoying my recipes. Keep cooking. 🙂