The Ultimate Crispy Latke Recipe (2024)

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Make these winning latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.

There is nothing better than a warm, crispy potato latke topped with apple sauce. It's the highlight of Hanukkah for me, which is why I thoroughly recipe-tested these perfect crispy latkes to share with you! And be sure to check out all of these Hannukah recipes.

The Ultimate Crispy Latke Recipe (1)

TABLE OF CONTENTS hide

1 Why this recipe works

3 How to make this recipe

4 FAQs

5 More Recipes for Hanukkah

6 Crispy Potato Latkes

Why this recipe works

This recipe uses ingredients that are easy to find, and yield the perfect latkes.

We leave out potato starch as it's not needed – the egg is the binder and these latkes crisp up wonderfully. During recipe testing, the batches with and without potato starch were equally crispy.

We use all-purpose flour instead of matzo meal because matzo meal comes in various levels of coarseness, and you have to alter the amount depending on the type you use. All-purpose flour is more consistent, and the only downside is that these are not kosher for Passover. Good thing we make them for Hanukkah!

The grated potatoes, onions, and apple are squeezed dry before forming into latkes, which is a crucial step to remove excess moisture. This helps the latkes crisp up when fried in oil, rather than become soggy.

The apple brings the right amount of moisture and additional flavor that balances the fried potato latke perfectly.

My make-ahead tip so you're not rushing to serve your latkes is to make them a few hours in advance and keep them warm in the oven on a wire rack at 200F with the door slightly ajar (do this for no more than 2 hours).

Ingredients & substitutions

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Russet potatoes – Russet potatoes produce the best result, due to their high starch content. Russet potatoes also don't produce latkes that fall apart. Yukon gold potatoes are a close substitution, but not perfect.

Apple – Any apple will work, but I recommend trying to stick with a crisp apple variety and staying away from a grainy one, like a Red Delicious.

Oil – I use vegetable or canola oil for frying, as they have high smoke points.

Eggs – This is the binder in the recipe. I am often asked for vegan substitutes, and although I haven't tried the following in this recipe, they should work if you add a little potato starch: aquafaba or ground flaxseed in water.

How to make this recipe

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First, grate the potatoes, and squeeze the shredded mix until they are as dry as possible. You can use cheesecloth, a nut milk bag, or your hands. If using your hands, just squeeze a handful at a time and transfer the dry potatoes to another bowl.

I use a food processor to shred the potatoes instead of doing it by hand. Use the large grater if grating with a food processor or by hand.

Next, grate and dry the onion and apple. Add them both to the potatoes.

Now it's time to mix in 3 eggs and the salt. Add in ½ cup of all purpose flour, then add 2 tablespoons of the flour at a time until the mix can be formed together. A great indication that the mix is ready is when the mixture starts sticking together in your hands.

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Pour ½ inch of oil into a cast-iron pan over medium heat. Wait for the oil to heat to the point where a the latke will sizzle as you add it in.

Time to fry

Ideal frying temperature is 350-375F. If you have a thermometer to help you monitor the temperature, it helps even though it isn't necessary.

Make a mini-latke to taste test for the salt level. Fry the mini-latke until it's golden brown on each side. Taste the late, and adjust the remaining mix if needed.

Make each latke about 3-4 inches wide and just under 1-inch thick in the middle. I find it really helps to form a ball first, then flatten into the patty.

When you place your latkes into the oil, do not to overcrowd the pan. Keep the latkes spread out with plenty of room. This helps them crisp up. If using a 12-inch pan, don't cook more than 4 at a time. 10-inch pan, 3, and 8-inch pan, 2.

Cook the latkes until they are golden brown on one side. Flip, then cook the other side until golden brown. Flip again, and let the latkes get darker golden and crispy on both sides.

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When ready, drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

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Serve with a heaped helping of apple sauce and sour cream, and dip away!

FAQs

Why are my latkes soggy?

Latkes can become soggy if not enough moisture is squeezed out of of the ingredients before forming the batter. Crowding the pan while frying can also yield a soggy latke.

Why are latkes eaten at hanukkah?

Burning oil is central to the story of hanukkah, so oily foods or foods cooked in oil (like latkes) are eaten to commemorate the holiday.

Why are latkes served with applesauce?

Applesauce is sweet and a little tart, which perfectly complements the denser, starchy, and fried taste of the latkes. Combined, applesauce and latkes create the perfect bite!

Why are my latkes oily?

Frying at the wrong temperature or not having a well-binded patty can yield an oily latke.

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More Recipes for Hanukkah

Make these fantastic Jewish recipes for your upcoming Hannukah feast.

  • Mashed Potato Latkes
  • Nutella Sufganiyot
  • Homemade Dark Chocolate Gelt (with optional filling!)

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The Ultimate Crispy Latke Recipe (11)

Print Recipe

5 from 4 votes

Crispy Potato Latkes

Make these perfectly crispy latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer, Main Course

Cuisine: Jewish, polish

Diet: Kosher, Vegetarian

Servings: 4

Calories: 449kcal

Author: Candice

Equipment

Ingredients

  • 3 lbs. russet potatoes peeled
  • 1 large yellow onion
  • 1 apple
  • 3 eggs
  • ¾ cup all-purpose flour use up to 1 cup, and use matzo meal during Passover
  • 2 teaspoon salt use up to 4 teaspoons
  • oil for frying, vegetable or canola
  • Applesauce and/or sour cream for serving

Instructions

  • Grate* the potatoes, and squeeze the shredded mix until they are as dry as possible**.

  • Grate and dry the onion and apple. Add it to the potatoes.

  • Mix in 3 eggs and the salt. Add ½ cup of all purpose flour, then 2 tablespoons at a time until the mix can be formed together. A great indication is when the patties start sticking together in your hands.

  • Add ½ inch of oil in your cast-iron pan over medium heat***. Make a mini-latke to taste test for salt. Golden brown on each side.

  • Make each latke 3-4 inches wide and just under 1-inch thick in the middle. It helps to form a ball first, then the patty.

  • Cook the latkes until they are golden brown on one side, being sure not to crowd the pan****. Flip, then cook the other side until golden brown. Flip again, and let the latkes get darker golden and crispy on both sides.

  • Drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

Video

Notes

This recipe makes 12 latkes plus the tester latke.

* I use afood processorto shred the potatoes instead of doing it by hand. Use the large grater if grating with a food processor or by hand.

** You can use cheesecloth, a nut milk bag, or your hands. If using your hands, just squeeze a handful at a time and transfer the dry potatoes to another bowl.

*** Wait for the oil to heat to the point where a the latke will sizzle as you add it in. Ideal frying temperature for the oil is 350-375F.

**** Don't crowd the pan when cooking your latkes. If using a 12-inch pan, don't cook more than 4 at a time. 10-inch pan, 3, and 8-inch pan, 2.

Make a few hours in advance and keep warm in the oven on a wire rack at 200F with the door slightly ajar so they don't get soggy. Do this for no more than 2 hours.

Nutrition facts include 1 teaspoon of oil absorbed into the latke during frying.

Nutrition

Calories: 449kcal | Carbohydrates: 89g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 1810mg | Potassium: 1593mg | Fiber: 7g | Sugar: 9g | Vitamin A: 207IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 5mg

Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

The Ultimate Crispy Latke Recipe (2024)

FAQs

Why are my latkes not crispy? ›

Your Latkes Aren't Crisp Enough

You might also be crowding your latkes when you cook them — you want to use a large pan and make sure your latkes don't touch when they're cooking (otherwise they'll steam instead of crisping up). Additionally, your oil might not be hot enough.

Is there a difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

What is the best oil for frying potato latkes? ›

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

How to keep latkes hot and crispy? ›

To keep a consistent deep golden brown on all the latkes while cooking, adjust the heat to maintain the oil temperature and avoid the latkes browning too quickly. After frying, place latkes on a baking sheet fitted with a wire rack and transfer to a 200°F oven to keep warm until ready to serve.

Does washing starch off potatoes make them crispier? ›

Starch rich potatoes usually turn soft and crumbly, while frying or baking. So, if you are making delicacies wherein you want the potatoes to be crispy and crunchy, then removing starch is the best way to keep your wafers, fries, crispy potatoes, hash browns crisp and delicious.

Why does vinegar make potatoes crispy? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

What do Jews eat with latkes? ›

Latkes are typically eaten dipped in sour cream or applesauce. Making latkes is a Jewish tradition that has been passed down for centuries, and has found itself in my family. In conclusion, latkes are important to me because they help preserve my family's heritage, and they also taste really good.

What kind of potatoes are best for latkes? ›

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

Why are latkes served with applesauce? ›

Tart and fruity applesauce—unsweetened is best—cuts through the grease and lightens them right up, leaving you feeling perfectly satisfied, but not stuffed. Sure, sour cream is tart too, but since it's dairy, it can weigh down the latkes—adding unwanted heft to an already filling meal.

Why won't my potatoes get crispy in oil? ›

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

How to keep latke batter from turning brown? ›

Onions can help block oxidation by coating some of the potato cells” Don Odiorne VP of Foodservice said. That's why some cooks alternate adding potatoes and onion to the mixture rather than doing all the potatoes first.

Is canola or vegetable oil better for latkes? ›

Jeremy Salamon, the chef and owner of Agi's Counter, a restaurant in Brooklyn, New York, told HuffPost that canola oil is usually his “go-to choice.” “That's what my mother uses, what my grandmothers used,” Salamon said. “It has a higher smoking point and lasts longer.

How to reheat latkes so they are crispy? ›

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Why does soaking potatoes make them crispier? ›

It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes crispy!

Why are my latkes greasy? ›

Most important is the frying medium. It wasn't until I switched from a vegetable seed oil to a poultry fat — as my ancestors used — that the pancakes stopped being greasy.

Why aren't my pan fried potatoes crispy? ›

Moisture is the enemy of the crispy potato. A lid would trap the moisture from the potatoes inside and make them all mushy. Leave the lid off throughout the entire cooking process. Use the right size skillet.

Why is my baked potato skin not crispy? ›

You don't dry the potato well.

Excess moisture on the skin can seep into the potato during baking and cause soggy skins. Do be sure to prick a few holes into the skin, too. While the potato is unlikely to explode in the oven, no one is here to take risks with dinner.

Why are my potatoes soft and not crispy? ›

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

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