A staple at countless Hanukkah celebrations, potato latkes are a definitive highlight of the holiday season. Variations abound, including sweet potato latkes and vegan riffs, but our best recipe for latkes is as classic as they come. Step one to achieving perfectly crispy latkes? Choose the right potatoes. We tested this recipe with starchy baking potatoes, waxy boiling potatoes, and middle-of-the-road Yukon Golds. While they all tasted great, we found that the starchier the potato, the crispier the latke. Idaho or russet potatoes are our top picks here.
Shred the potatoes by hand on a box grater, or cut down on prep time using your food processor’s grating blade. Soaking the potatoes in water keeps them from oxidizing (turning brown); just remember to wring out every drop before frying. Squeeze the shredded potatoes in cheesecloth or a kitchen towel before mixing them with a beaten egg and kosher salt. A little black pepper is welcome, but don’t get too spice-happy—let the pure potato flavor shine. Some potato pancake recipes include all-purpose flour, matzo meal, or breadcrumbs for extra binding insurance, but as long as you use starchy spuds, they’ll hold together just fine (and stay gluten-free).
Break out your largest skillet to fry the latkes—cast iron works well here. Neutral vegetable oil like safflower or canola oil makes the best frying medium, but for an extra-savory zing, you can cut it by half with olive oil. Dollop the potato mixture into the hot oil, and you should hear it sizzle (if it doesn’t, the oil isn’t hot enough). Pay attention less to the cook time and more to the surface of the latkes: You’re looking for a golden-brown crust on both sides. Serve the pan-fried latkes hot with applesauce, sour cream (yes, you need both), and chives.
The recipe easily doubles to feed a crowd, though a single batch yields enough for an appetizer or side dish. For a make-ahead, party-friendly approach, fry them up to 8 hours in advance and reheat on a wire rack in the oven just before serving.
Recipe information
Total Time
45 minutes
Yield
Makes 12–16
Ingredients
Preparation
Step 1
Preheat oven to 250°. Peel 1 lb. large russet potatoes. Grate potatoes on the large holes of a box grater, transferring to a large bowl of cold water as you go. Let sit 2 minutes, then drain well.
Step 2
Spread out grated potatoes and ½ medium onion, finely chopped (about ½ cup), on a kitchen towel and roll up like a jelly roll. Twist towel over sink and squeeze tightly to wring out as much liquid as possible. Transfer potato mixture to a medium bowl and add 1 large egg, lightly beaten, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; mix to combine.
Step 3
Heat ¼ cup vegetable oil in a large nonstick skillet over medium-high heat. Working in batches and adding more oil between batches as needed, spoon about 2 Tbsp. potato mixture per latke into skillet and flatten into 3″ patties. Reduce heat to medium and cook latkes until golden brown and cooked through, about 5 minutes per side. Transfer to paper towels and season with salt, then transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve.
Step 4
Serve latkes with sour cream and applesauce.
Editor’s note: This recipe was first printed in the December 2000 issue of ‘Gourmet.’ Head this way for more Hanukkah recipes →
Recipe notes
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