Latkes are a beloved classic—crispy on the outside, tender on the inside, and deeply comforting. Traditionally served during Hanukkah, latkes have earned a permanent place on breakfast, brunch, and side-dish menus year-round. This Easy-Does-It Latkes Recipe strips away unnecessary steps while preserving everything that makes latkes irresistible: crunch, flavor, and simplicity.

Whether you’re making latkes for the first time or looking for a foolproof, no-stress method, this recipe delivers consistently crisp results with minimal effort and everyday ingredients.

What Are Latkes?

Latkes are potato pancakes, traditionally made with grated potatoes, onion, egg, flour or matzo meal, and seasoning, then fried until golden and crisp. Originating in Eastern European Jewish cuisine, latkes are most famously associated with Hanukkah, symbolizing the miracle of oil.

Today, latkes are enjoyed worldwide for their versatility, affordability, and satisfying texture.

Why This Easy Latkes Recipe Works

This recipe focuses on efficiency without sacrificing quality:

No food processor required

Minimal ingredients
Easy-to-control frying method
Crispy edges with soft centers

Works for beginners and experienced cooks

The result is a reliable latke recipe that’s approachable, fast, and consistently delicious.

Key Elements of Perfect Latkes

Great latkes depend on a few critical factors:

Starchy potatoes for crispness
Removing excess moisture
Proper oil temperature

Simple seasoning
Shallow frying—not deep frying

This recipe balances all five for optimal texture and flavor.

Ingredients for Easy-Does-It Latkes

Main Ingredients

2 pounds russet potatoes (about 4 medium)
1 small onion, grated
2 large eggs

⅓ cup all-purpose flour or matzo meal
1 teaspoon salt
½ teaspoon black pepper

For Frying

Neutral oil (vegetable, canola, or avocado oil)

Optional Add-Ins

1 teaspoon garlic powder
Chopped chives or parsley

Pinch of paprika

Step-by-Step Instructions

Step 1: Grate the Potatoes

Peel potatoes and grate using the large holes of a box grater. Place grated potatoes in a clean kitchen towel or cheesecloth.

Step 2: Remove Excess Moisture

Squeeze the potatoes firmly over the sink until most liquid is removed. This is the most important step for crispy latkes.

Step 3: Grate the Onion

Grate the onion and add it directly to the potatoes. The onion adds flavor and prevents discoloration.

Step 4: Mix the Batter

In a large bowl, combine potatoes, onion, eggs, flour, salt, and pepper. Mix gently until evenly combined.

Step 5: Heat the Oil

Heat ¼ inch of oil in a heavy skillet over medium-high heat. Oil is ready when a small drop of batter sizzles immediately.

Step 6: Fry the Latkes

Scoop about 2 tablespoons of batter per latke into the hot oil. Flatten gently with a spatula.

Step 7: Cook Until Golden

Fry for 3–4 minutes per side until deeply golden and crisp.

Step 8: Drain

Transfer to a paper towel–lined plate or wire rack. Sprinkle lightly with salt while hot.

How to Keep Latkes Crispy

Do not overcrowd the pan
Maintain oil temperature
Drain on a rack instead of paper towels for longer crispness

Serve immediately or keep warm in a low oven (200°F / 95°C)

Best Potatoes for Latkes

Russet potatoes are ideal because they are high in starch and low in moisture, producing the crispiest latkes.

Avoid waxy potatoes like Yukon Gold if crispness is your priority.

Latke Variations

1. Classic Onion Latkes

Increase onion to one medium for stronger flavor.

2. Sweet Potato Latkes

Replace half the potatoes with grated sweet potato.

3. Gluten-Free Latkes

Use potato starch instead of flour.

4. Herbed Latkes

Add fresh dill, parsley, or chives.

5. Cheesy Latkes

Mix in grated Parmesan or cheddar.

Traditional and Modern Toppings

Classic Toppings

Sour cream

Applesauce

Modern Twists

Greek yogurt
Smoked salmon

Crème fraîche
Avocado crema

Latkes are a blank canvas—sweet or savory toppings both work beautifully.

Make-Ahead and Storage Tips

Make Ahead

Latkes can be fried ahead and reheated in a 400°F (200°C) oven for 8–10 minutes.

Refrigeration

Store cooked latkes in an airtight container for up to 3 days.

Freezing

Freeze cooked latkes in a single layer, then transfer to freezer bags. Reheat directly from frozen.

Common Latke Mistakes (and How to Avoid Them)

Soggy latkes: Not enough moisture removed
Greasy latkes: Oil too cool
Burnt outside, raw inside: Oil too hot
Falling apart: Not enough binder (egg or flour)

Serving Suggestions

Hanukkah celebrations
Breakfast with eggs

Brunch buffets
Side dish for roast chicken or brisket
Appetizer with dipping sauces

Latkes are equally at home on a holiday table or a casual weekend breakfast.

Nutritional Notes

Latkes are an indulgent dish, but balance is easy:

Serve with fresh salads

Use avocado oil for higher smoke point
Shallow fry instead of deep fry

Frequently Asked Questions

Q1: Can I make latkes without onion?
Yes, but onion adds moisture balance and flavor.

Q2: Why do my latkes turn gray?
Oxidation—add onion quickly and fry soon after mixing.

Q3: Can I bake latkes instead of frying?
Yes, but they will be less crispy.

Q4: Can I use a food processor?
Yes, but hand-grating gives better texture.

Q5: Are latkes the same as hash browns?
Similar, but latkes include egg and flour for structure.

Why This Easy-Does-It Latkes Recipe Is Foolproof

Simple ingredient list
Clear steps with no special equipment

Consistently crispy results
Flexible for dietary needs
Beginner-friendly technique

This recipe removes intimidation and delivers classic comfort food with confidence.

Conclusion

This Easy-Does-It Latkes Recipe proves that traditional favorites don’t have to be complicated. With minimal prep and straightforward steps, you’ll get crisp, golden latkes every time—perfect for holidays, brunch, or anytime comfort food cravings strike.

Once you try this method, it’s bound to become your go-to latke recipe for years to come.

Easy-Does-It Latkes Recipe: Crispy, Golden Potato Pancakes Made Simple

Author: WAFA LI

Print Recipe

Ingredients

• 1.5 lbs (700g) russet or Yukon Gold potatoes, peeled
• 1 small yellow onion
• 1 large egg (or 1 tbsp ground flax + 3 tbsp water for vegan)
• 2 tbsp almond flour (replaces matzo meal—adds crispness, no gluten)
• ½ tsp sea salt
• ¼ tsp black pepper
• 2–3 tbsp avocado oil or olive oil (for frying—avocado has high smoke point)
• Optional: 1 tbsp chopped fresh dill or chives

Instructions

Grate & dry (key step!): Grate potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much liquid as possible—this ensures crispiness!

In a bowl, combine drained potatoes, onion, egg, almond flour, salt, pepper, and herbs (if using). Mix well.
Heat 1–2 tbsp oil in a large skillet over medium-high heat.
Scoop ¼-cup portions, flatten into ½-inch patties. Fry 3–4 per batch, 3–4 min per side, until deep golden and crisp. Add more oil as needed.

Drain on a wire rack (not paper towels—keeps them crisp!).
Serve hot with applesauce or sugar-free sour cream + chives.