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How to Make Crispy Perfect Latkes Every Time

Published December 6, 2017 - Last Updated December 12, 2018

Ever wondered how to make perfectly cooked, crispy and delicious potato latkes? Having trouble getting your latkes to stick together and fry up light and crisp? This post and video will walk you through the whole process, with links to time-tested recipes that produce amazing latkes every time!

Latkes on a white plate with sour cream.

I celebrated my first Hanukkah several years before I converted to Judaism. I had studied Judaism in college, but I didn’t have any practical experience when it came to Jewish food or holiday traditions. Meanwhile, my husband-to-be was as Jewish as they come. He was born and raised in Israel by two Jewish parents and a rabbi grandfather. He grew up spinning dreidels and eating sufganiyot (Hanukkah jelly doughnuts). I grew up singing Christmas carols and hanging stockings by the chimney with care. My first attempt at cooking latkes was a minor disaster. Luckily, I’ve learned a thing or two since then. I thought it would be fun to put some of my most helpful tips into a post, so you can avoid the potato pancake pitfalls that I’ve experienced along the way.

This post will give you specific tips for making amazing crispy latkes. If you’re looking for recipes, scroll to the end of this post, where I’ve linked to some fabulous, time-tested options. Before we dive in, here are a few facts about latkes.

Pile of three latkes on a white plate with sour cream and chives.

 

LATKE FACTS

– Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple (see my Hanukkah page for more details).

– Latkes are made from shredded potatoes, eggs, onions and salt. Matzo meal, flour or breadcrumbs are often added to help bind the ingredients together. Herbs and spices are sometimes added for flavor.

– Sephardic Jews traditionally fry their latkes in olive oil because Hanukkah occurs at the end of the olive-pressing season. Olive oil was treasured in Biblical times, so using it to fry latkes gives the dish a deeper significance. Ashkenazi Jews in Eastern Europe and immigrants to America typically fried their latkes in schmaltz, or rendered poultry fat, until more healthy oil alternatives were introduced. Some cooks still splurge and use schmaltz because it tastes so darned delectable.

– Chremslach (singular: chremsel) is the Yiddish word for a fried pancake. Potato chremslach are often mistaken for latkes. They are similar to latkes, with one major difference. Instead of shredding the potatoes, as we do with latkes, the potatoes are mashed and made into a thick batter before frying.  Chremslach often appear on deli menus as “potato pancakes.” Latkes are thinner and more crispy due to the shredded texture of the potatoes. Chremslach are thicker and fluffier.

– Latkes are traditionally made from potatoes because they were plentiful and easy to obtain for Eastern European Jewish cooks. However, there is no law that says latkes have to be made from potatoes. They can also be made using shredded vegetables, sweet potatoes, or even cheese.

LATKE COOKING TIPS

Okay, now let’s dig into the nitty gritty details! If you’re in a hurry, this video will give you an overview of the process:

– You can shred your potatoes with either a hand grater or a food processor with a grating attachment. Some Jewish cooks swear by the hand grater, saying it makes a big difference in taste. Others revel in the convenience of the food processor. Neither method is “correct,” it’s simply a matter of preference. Using a food processor will cut your prep time dramatically, and will also be easier on your arms and shoulders. For an easier alternative, you can use the bagged hash brown shreds found in the refrigerated section of the grocery store. Last time I checked those products do not have a kosher hechsher (that may have changed though).

Hand grating peeled potatoes over an aqua-colored bowl next to a food processor, knife in background.

– Some cooks prefer using large shreds of potatoes, while some prefer a finer shred. My preference varies based on the recipe. Finer shreds tend to have a more hash brown-like texture. You can choose whatever texture works best for you.

– After shredding your potatoes, immerse them in cold water to keep them from discoloring.  If you’re using a hand grater, you can shred them directly into the bowl of water. Soaking the shreds helps to keep them from turning brown; it also has the added benefit of making crispier latkes. I am not sure of the food science behind why this is, but it works!

– When you’re ready to prepare your latke mixture, drain the potatoes. If you drain the shreds slowly with the bowl tilted, you will see a cloudy white layer that has settled at the bottom of the soaking bowl. This is potato starch. Scrape this starch up and add it to the shreds after you’ve drained them, it will help to bind the latkes together. I often add additional dry potato starch to the shredded mixture (sold by the can at kosher stores year-round and everywhere during Passover) to make sure the latkes don’t fall apart during frying.

– Get as much liquid out of your potato shreds as possible before mixing in the egg and other stuff by wringing them out in a cheesecloth or a tea towel. The less moisture in the shreds, the better your results will be.

Shredded potatoes in a colander, draining.

– When you’re ready to fry, have a draining/drying rack set up close by with a layer of paper towels underneath. This is where the latkes should drain from the hot oil. I prefer draining them on a rack rather than directly on paper towels, I find they stay more crisp that way.

– The ideal temperature to fry a latke is between 360 and 375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer. If you don’t have one of those, here are two simple methods to test the oil’s temperature:

Drop a small piece of bread into the oil. If it takes 60 seconds to brown, the oil temperature is perfect for frying.

Place a kernel of unpopped popcorn into the oil. When the kernel pops, the oil is hot enough to fry.

Once you’ve fried several batches of latkes you’ll get a feel for how hot the oil needs to be and you won’t need to test it anymore.

– Form your latke mixture into compact patties. I generally use about 3 tablespoons of potato shred mixture per latke, depending on the recipe. I’ve found that this amount makes small/medium sized latkes that fry up extra crispy.

Shredded latke half-fried turning golden in sizzling oil in black skillet.

– Start with a “test” latke to determine if the oil is at the right temperature. The latke should take about 2-3 minutes per side to become brown and crisp. If it takes longer than that, the oil is to cold. If it fries faster than that, the oil is too hot. Once you’re happy with your test latke and the oil temp, you’re ready to fry.

– Fry the latkes in small batches. 4-5 at a time in a large skillet works best. Trying to cook too many at one time crowds the pan and makes the temperature of the oil drop, which will result in soggy latkes. Flip them when you see the bottom turning golden brown around the edges. Give them adequate time to brown– the less you flip latkes the better.

Golden latkes frying on stovetop in stainless steel pan.

– If your latkes aren’t holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter “holds.” You can also add another egg to the mixture and more flour or breadcrumbs, if needed.

– While olive oil and schmaltz are both traditionally used to cook latkes, they are not necessarily the best choice for modern cooks. Olive oil has a somewhat low smoke point, which means the oil can burn and discolor if it’s kept at a high frying temperature for a long period of time. Schmaltz is delicious, but it’s full of cholesterol. I prefer to cook my latkes in peanut or grapeseed oil, both of which have higher smoke points. Grapeseed is a healthier oil with no cholesterol, while peanut oil is great for frying and adds flavor to the latkes. No matter which oil I use, I like to melt a little schmaltz in to boost the savory flavor. You can purchase schmaltz or make your own – click here for the recipe.

Kosher rendered chicken fat - schmaltz.

– Always serve latkes hot and fresh if possible. The longer they sit, the less crisp they’ll be.

– If you must make your latkes ahead, fry them 4 hours or less before serving. After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. 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.

– Latkes always taste best just after they’re fried, but serving them fresh is not always a possibility, especially when you’re cooking for a large group. My friend Denise Vivaldo, a chef and food stylist, has made latkes for large catering groups (we’re talking 5,000 latkes in one sitting!). She freezes them until ready to serve, then uses a convection oven to reheat. The dry, circulating heat of a convection oven keeps the latkes crisp and fresh. You would be wise to take Denise’s advice; she’s catered the Academy Awards and cooked for presidents and royalty, so she knows a thing or two about great food!

– To store frozen latkes, fry them and drain the oil, then place them in single layers separated by wax or parchment paper in an airtight sealed freezer bag or Tupperware. When ready to reheat, place them straight from the freezer onto ungreased cookie sheets and cook them 400 degrees F for 10-15 minutes till heated through and crisp (convection oven is best). You can also line the cookie sheets with brown paper to help soak up some of the excess oil. Never refrigerate latkes, it makes them mushy.

– Latkes can be served with applesauce or sour cream, or both. Some folks top their latkes with smoked salmon or caviar. Often non-dairy sour cream is used to avoid mixing dairy and meat at a kosher meal. Try serving latkes with Greek yogurt for a healthier alternative.

RECIPES

Okay, ready to make some latkes? Here are some great latke recipes (and related potato pancake recipes) to try!

Horizontal shot - platter of classic potato latkes with carafe of applesauce and spoon on wooden table. Rack of latkes and plates stacked with a few latkes in background, along with cloth napkin.

Classic Potato Latkes

Pile of golden latkes on blue plate with applesauce on wooden background.

Crispy Panko Potato Latkes

Close up shot - crispy golden latkes on a white plate with sour cream and applesauce. Fork and knife with cloth napkin on the side. Pile of potato pancakes in the background.

Gluten Free Crispy Yukon Gold Latkes

Pile of three orange sweet potato latkes drizzled with brown sugar syrup topped with candied nuts on green plate atop a teal placemat.

Sweet Potato Latkes with Brown Sugar Syrup

Cheese latkes drizzled with syrup atop light blue plate on wooden background.

Cheese Latkes

Pile of four curry vegetable latkes topped with sour cream on a white and brown plate atop a colorful placemat.

Curry Vegetable Latkes

Pile of three sweet potato coconut chremslach - mashed potato latkes on a peacock feather-design plate on a teal placemat.

Sweet Potato Coconut Chremslach

 

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About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  21. Pat says

    January 15, 2014 at 7:33 am

    Hi, Tori! I was fascinated by your story as my husband and I were both raised Christian, but my husband found out about 8 years ago that he had Jewish ancestry. The name Schick was made up by a Rabbi in Germany hundreds of years ago when Germany made the Jews give themselves a lasts name instead of going by Ben XXXXX. Schick was taken from the acrostics of Shem Israel Kodesh-the name of a Jew is holy. When my husband’s family came to the states in 1753, they changed the name to Sheek in order to protect their kids from anti-semitism. My husband is now studying to become a Messianic Rabbi. I was wondering if you and your husband are attending a Messianic synagogue, or a traditional synagogue? (Messianics believe that Yeshua/Jesus was the Messiah. Thanks for the update and thanks for the recipes.

    Reply

  22. Marny CA says

    December 22, 2013 at 11:55 pm

    I still use a flat grater just like my mom used. In fact, when I find that style, I buy it.

    Hand grating makes me think of my mom, who was born in Lithuania. In order to keep the potatoes white, she always added about a teaspoon of white vinegar into the grated potatoes.

    I use olive oil but can’t remember if that’s what mom used.

    Salt, white pepper (I use black because the little specks don’t bother me), one slightly beaten egg, and some grated onion (to taste). Usually I don’t drain the potatoes but when I have they were still delicious — either method some flour has to be used into the mixture. Some people use matzo meal instead.

    Crisp ’em up and serve faster than you can fry them!

    Applesauce, sour cream, sugar – those are 3 of the ‘condiments’ I like on them – not all at the same time.

    I also love them cold the next day.

    Reply

  23. Wendy says

    December 22, 2013 at 2:49 pm

    I know I’m a month late making my latkes, but I just tried making them for the first time ever. Thanks to your excellent instructions, they were AWESOME. I had purchased a box of Streits Potato Pancake mix awhile ago when I first thought of trying latkes. (Thank goodness my thoughts evolved from a box to your blog!!!) I used some of the mix as the binder and it seemed to do the trick (although I have nothing to compare it to).

    Reply

  24. Tony Devlin says

    December 16, 2013 at 3:21 pm

    I can not imagine using a grater when SIMPLY POTATOES are available! they are found in any store in the egg section

    Reply

  25. Ilene Spector says

    December 15, 2013 at 12:04 pm

    I use Streits or Manischewitz plain potato pancake mix, according to the box directions. Manischewitz “homestyle” is more crispy than others. I then add the refrigerated Simply Potatoes shredded potatoes (as much as you want!) or there is a Jimmy Dean’s new refrigerated shredded potatoes with onions and parsley I now use. I fry in Canola oil and drain on clean brown grocery bags. I freeze like you do and reheat frozen in a high temp oven. I serve a “Latke Bar” with many different toppings; I make cinnamon applesauce by adding red cinnamon candies to a jar of good applesauce, heat and stir on low heat until combined and pink, regular applesauce, sour cream, salsa, even guacamole, etc. The refrigerated shredded potatoes are much drier than the frozen ones. I made 300 latkes this year! I’ve experimented with sweet potatoes, zucchini, carrots, etc. but everyone likes the plain ones best of all. Draining on the grocery bags is better than paper towels–keeps them crispier.

    Reply

  26. Rodney says

    December 14, 2013 at 6:54 am

    Forty years ago I learned to make latkes by fine-grating potatoes and onions (a little knuckle skin adds texture ;~))… Then squeeze as much liquid as possible. When I have added matzoh, I found the results to be “cake/dough-like”; not as creamy on the
    inside. Is adding flour and eggs an nouveau/updated version?

    Reply

    • Tori Avey says

      December 15, 2013 at 8:33 am

      Not exactly new, Rodney, people have been adding eggs and matzo meal or flour for generations. How you make them really depends more on your family history and the food traditions of your ancestors. The hand grating does seem to be a common thread amongst many Ashkenazi Jewish families. 🙂

  27. Mannard says

    December 7, 2013 at 7:09 am

    Love the Latkes… but, why use Chicken rendering with BHT??

    So, your worried about mixing “dairy with meat” but not worried about consuming petroleum / alchemy-based ingredients in your body? Technically, BHT is “sorcery” and not intended to be consumed…..

    Reply

    • Tori Avey says

      December 8, 2013 at 10:44 am

      Hi Mannard, in the blog I suggest making your own schmaltz (which would be BHT free). The packaged rendered fat is offered as a faster option if people wish to save time, but personally I prefer the more natural alternative of rendering chicken fat myself.

  28. D says

    December 6, 2013 at 12:41 pm

    Im Catholic, and never really learned much about Judaism until a friend of mine converted. Now you will find lots of latkes in our house, prepared kosher too. Thanks for the tips.

    Reply

  29. Mel Hicks says

    December 6, 2013 at 10:07 am

    I was very nervous about doing this with my class since I’d never tried latkes on my own before, and the mixture when i was done looked suspect ( nothing at all like my mother in-law’s). But I followed some of your tips and they were crispy and delish! My assistant agrees that we need to do them earlier next year.

    Reply

  32. Caryn says

    December 3, 2013 at 7:42 am

    I make Calico Latkes with shredded potato, zucchini and carrot; they are pretty and delicious and (I like to think) a little bit healthy!

    Reply

  33. Jo Ann Timbanard says

    December 2, 2013 at 8:45 pm

    Loved your sweet potato latkes. A secret I was taught from a book from Brandeis in Ann Arbor (from the 50’s) was to use Bisquick instead of flour or matzah meal. It makes the latkes extra light and truly delicious! I don’t know if it’s kosher or not!

    Reply

  34. Beth Cohen says

    December 1, 2013 at 4:17 pm

    The sweet potato latkes with brown sugar syrup and cayenne pecans were awesome! Thank you
    I have discovered that reheating any fried food on brown paper in the oven will absorb the oil and crisp them right up!

    Reply

  35. Burton Stein says

    December 1, 2013 at 3:58 pm

    I also have been making the family version for 50 years and serve them with a “schmeck” of
    fruit preserve.

    Reply

  50. Bonnie Rogan says

    November 27, 2013 at 11:12 pm

    Potato pancakes. I make them all the time. My father taught me how to make them as a child. We are not Jewish, we are Catholic, but potato pancakes are so delicious. I grate potatoes, onions, garlic, add flour, salt, pepper and eggs, deep fry. Serve with apple sauce, but I like mine with butter and ketchup. Yummy!

    Reply

  63. Marcia Lynn Ackerman says

    November 27, 2013 at 9:23 pm

    Tori Avey…the way I learned to make plato latkes was not with shredded potatoes, but grinding them on the finer grind on the box grater (and same with the onions) so the mixture is closer to a pancake batter. The potato that way has not resemblance the potato strings. I can’t find anyone (‘kept me) who makes it that way anymore. My Bubbie from Russia made ’em that way. I learned by watching.

    Reply

    • Edie Burch says

      November 28, 2013 at 1:08 pm

      My grandmother used a wire grater that fit over a large bowl to grate her potatoes and onions. They too, as do yours, resemble a batter. A finely lumpy batter, but the result was delicious.

    • Rodney says

      December 15, 2013 at 4:09 am

      Wow! Someone else who makes latkes this way – no eggs; no flour. Maybe a “tad” of matzoh. The results are crispy outside and creamy inside.

  68. Valerie Nelson says

    November 27, 2013 at 9:13 pm

    I tried this out and it worked: make, fry till light brown, cool, freeze individually, then pack air “tight.” Put right into hot oven (I did it at 425*) from freezer for about 12 mins. They were crispy, not greasy, just right. The flour ones were a little better than the matzo meal ones.

    Reply
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