Name: Best Potato Latkes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2½ lbs russet potatoes; 1 large onion; 2 eggs · matzo meal or potato starch; Salt · pepper · baking powder; Oil for frying

Introduction

The best potato latkes are golden, crispy, lacy-edged potato pancakes with a tender, onion-flecked interior that tastes like pure Hanukkah magic. This kind shatters with the first bite and melts in your mouth. This classic Jewish recipe delivers perfect crunch and flavor with a simple grated potato base, no flour fillers, and a hot skillet sear. Served piping hot with applesauce, sour cream, and a sprinkle of chives, this Best Potato Latkes recipe offers a stunning, appetizing aesthetic that instantly turns any Hanukkah celebration, brunch, or cozy dinner into pure comfort-food joy.

Why you’ll love this recipe

45 minutes total — fresh, hot latkes in under an hour.
Crispiest edges — grated (not food-processed) + hot oil magic.
Make-ahead & freezer-friendly — reheat crispier than day 1.
Naturally gluten-free & dairy-free — just potatoes and love.
Endlessly riffable — zucchini, sweet potato, or cheese versions.

Ingredients (makes ~20–24 latkes)

Latke Base

2½ lbs (1.1 kg) russet potatoes (≈5 large), peeled
1 large onion
2 large eggs, beaten
¼ cup (30 g) matzo meal or potato starch (binder)
2 tsp kosher salt
½ tsp black pepper
½ tsp baking powder (for lift)

For Frying

Neutral oil (peanut, canola, or grapeseed) — ½–1 inch in skillet

Garnish & Serving

Applesauce
Sour cream
Fresh chives or scallions
Smoked salmon + dill (optional luxe)

Essential Tools and Equipment

Box grater or food processor with grating disk
Clean kitchen towel or cheesecloth (for squeezing)
Large heavy skillet (cast iron = elite)
Slotted spatula or spider

Step-by-step process

Grate — coarsely grate potatoes and onion (box grater or processor).
Drain aggressively — place mixture in a towel → squeeze over the sink until barely any liquid remains (key to crisp).
Mix — transfer dry mixture to bowl → add eggs, matzo meal, salt, pepper, baking powder → stir until combined.
Heat oil — ½ inch oil in skillet over medium-high until shimmering (350–375 °F).
Form & fry — scoop ¼ cup mixture → flatten slightly → fry 3–4 at a time 3–4 min per side until deep golden and crisp.
Drain — on a wire rack or paper towels → salt immediately.
Keep warm — 250 °F oven on rack while frying batches.
Serve immediately — with applesauce, sour cream, and chives.

Mistakes to avoid

Food processor blade — mushy latkes; grate only.
Not squeezing dry — soggy, greasy disaster.
Low oil temp — pale, oily; hot oil = crisp.
Crowding pan — temp drops, soft latkes.
Thick patties — raw centers; flatten thin.

Variations of the Best Potato Latkes

Cheese — fold in ½ cup Parmesan or cheddar.
Sweet Potato — swap half potatoes + cinnamon.
Zucchini — half zucchini (squeeze extra dry).
Baked — 425 °F on oiled rack 20–25 min flip (less crisp).
Air Fryer — 400 °F, sprayed 10–12 min flip.

Tips for better storage & make-ahead

Make-ahead — grate + squeeze → fridge 24 hrs → fry fresh.
Freezer raw — form patties → freeze flat → fry from frozen +2–3 min.
Freezer cooked — cool → freeze → reheat 400 °F 10 min (crispier!).

Frequently Asked Questions

No matzo meal? Potato starch, breadcrumbs, or flour.
Yukon Gold? Works — less starch, slightly softer.
Oven only? 425 °F on rack sprayed → flip halfway.
Double batch? Two skillets or batches.
Vegan? Flax eggs + potato starch.

Conclusion

Best Potato Latkes are pure Hanukkah (or anytime) joy — each crispy, tender, oniony bite tastes like tradition upgraded to perfection. One skillet turns potatoes into the most addictive, most requested treat that disappears with zero leftovers. Keep russets and oil stocked, and latke night is literally 45 minutes away. Whether it’s Hanukkah, brunch, or “because potatoes,” these latkes deliver pure joy and empty platters in perfect harmony. One bite, endless “these are the best latkes ever,” and the quiet thrill of latke mastery.