Easy Potato Latkes Recipes

Potato latkes: crunchy, salty, a little greasy in the best way — basically a golden excuse to eat fried potatoes for breakfast, lunch, and dinner. These are the kind I make when I want something comforting, fast, and a little bit show-offy without actually trying that hard. Crispy edges, fluffy centers, a hit of onion, and that satisfying sizzle in the pan — this version is simple, forgiving, and somehow always disappears faster than I can plate them.

My husband declared these “dangerously good” the first week I made them. He’ll stand over the stove like a hawk, flipping each latke with the focus of someone defusing a bomb and grunting appreciation every time one comes out perfect. The kids have their own system: one for the plate, one for the mouth, one for the floor (don’t ask). We ended up making latkes for a random Tuesday because the fridge only had potatoes and an existential crisis, and now they’re a staple — the recipe that saves dinner when everything else fails.

Kitchen Talk

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Latkes are loud to make — the grater hates me, the potatoes weep, and the pan spits like it’s offended. I used to skip squeezing out the potato juice because I was lazy, and every batch turned into sad, floppy patties. Once I actually squeezed them like I meant it, everything changed. Also: pulse your grated potatoes in short bursts if you don’t want an oven full of potato shreds and a blender-sized mess. One time I tried baking them to be “healthier” and the family staged a mutiny, so now I fry, then blot, then sip wine and call it balance.

Shopping Tips

– Vegetables: Choose starchy potatoes (russet or Yukon Gold) for the best crisp-to-tender ratio; avoid waxy types unless you want a denser latke.
– Eggs: Use one or two fresh eggs to bind; pasture-raised are nice but regular grocery eggs work perfectly.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour or matzo meal both work — matzo meal gives a slightly nuttier texture if you have it.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, vegetable, sunflower) or a mix with a little clarified butter for flavor.
– Dairy: Sour cream and plain yogurt are classic toppings — pick full-fat for the creamiest contrast to crispy latkes.

Prep Ahead Ideas

– Grate potatoes and onions the night before, then spread on a baking sheet to dry a bit and store covered in the fridge in a container lined with paper towels.
– Mix the potato-onion-egg-flour mixture and keep it airtight in the fridge for a few hours; you might need to squeeze extra liquid again before frying.
– Pre-measure your frying oil into a jar so you’re not wrestling with the bottle at the stove; saves time and keeps the mess down.
– Store in shallow containers with paper towels between layers so they don’t steam each other into sadness.

✔Time-Saving Tricks

– Use a food processor with the grater disc to speed up shredding; do it in batches so it doesn’t clump.
– Fry in a cast-iron or heavy skillet that holds heat well — fewer oil temperature swings, fewer burnt edges.
– Make mini-latkes on a sheet pan and keep warm in a 200°F oven on a rack while you finish the rest.
– If short on time, grate just the potatoes and use store-bought applesauce or plain Greek yogurt for a quick dip.

✔Common Mistakes

– Not squeezing the liquid out: I once skipped this and got sad pancakes. Fix: use cheesecloth or a clean kitchen towel and really wring.
– Oil not hot enough = greasy latkes. If it’s smoking, it’s too hot; if it’s not sizzling when the batter hits, it’s too cool.
– Overcrowding the pan: I learned this the rude way — crowd and they steam instead of crisp. Fry in batches.
– Undersalting the mix then oversalting after: taste as you go (cooked bits are the best test) and remember the dip adds salt too.

What to Serve It With

– Classic pairings: sour cream and applesauce (don’t skip the acid).
– Quick green salad or tangy slaw to cut through the fried richness.
– Smoked salmon, red onion, and dill for a brunchy upgrade.
– Steamed greens or a simple cucumber and dill salad.

✔Tips & Mistakes

– Use a thermometer or visual cues: oil should shimmer and sizzle but not smoke.
– Test one latke first to check seasoning and oil temp.
– Keep them on a wire rack over a sheet pan so bottoms stay crispy.
– Reheat in a hot skillet or toaster oven, not the microwave, unless you like limp pancakes.

✔Storage Tips

Put leftovers in an airtight container in the fridge for up to 3 days. Re-crisp in a skillet or oven on a rack — microwaving makes them soggy but will work if you’re desperate. Cold latkes are weirdly snackable (no shame); they’re great with a smear of yogurt for breakfast.

✔Variations and Substitutions

– Sweet potato latkes: swap half or all of the potatoes, add a pinch of cinnamon for fun — they’re sweeter and denser but still delicious.
– Gluten-free: use potato starch or cornstarch instead of flour, or matzo meal if you’re doing Passover-friendly.
– Add-ins: chopped scallions, grated zucchini (squeezed dry), or a handful of shredded cheddar — don’t go crazy, keep ratio balanced.
– Air-fryer: you can air-fry small dollops sprayed lightly with oil, but expect a different texture — still tasty, just not classic.

Frequently Asked Questions

Easy Potato Latkes Recipes

Crispy on the edges and tender inside, these golden potato latkes come together fast with pantry staples. Perfect for weeknights or holidays.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.2 lb russet potatoes, peeled and grated
• ▢ 0.75 cup grated yellow onion
• ▢ 6 tbsp beaten eggs about 2 large eggs
• ▢ 0.33 cup all-purpose flour
• ▢ 0.5 tsp baking powder
• ▢ 1.25 tsp kosher salt plus more to finish
• ▢ 0.5 tsp ground black pepper
• ▢ 0.5 tsp garlic powder optional
• ▢ 0.5 cup neutral oil, for frying such as canola or vegetable oil
• ▢ 0.5 cup sour cream for serving, optional
• ▢ 0.75 cup applesauce for serving, optional

Instructions

Preparation Steps

• Peel potatoes. Grate potatoes and onion on the large holes of a box grater.
• Squeeze out moisture. Wrap the grated mixture in a clean towel and wring until very dry.
• Whisk eggs in a large bowl. Stir in flour, baking powder, salt, pepper, and garlic powder.
• Fold in the dried potatoes and onion until evenly coated and sticky.
• Heat a generous slick of oil in a large skillet over medium to medium-high heat until shimmering.
• Scoop 1/4-cup mounds into the pan. Flatten gently. Fry 3–4 minutes per side until deep golden.
• Transfer to a rack or paper towels. Sprinkle with a pinch of salt while hot. Repeat with remaining batter.
• Serve immediately with sour cream and applesauce.

Notes

Variation: Swap flour for matzo meal for extra texture, or stir in 2 tbsp chopped scallions. To keep latkes crisp for serving, hold them on a wire rack in a 250°F oven up to 30 minutes. Leftovers re-crisp well in a 400°F oven for 8–10 minutes.

This recipe is an original creation inspired by classic Easy Potato Latkes Recipes flavors. All ingredient ratios and instructions are independently developed.