These Classic Potato Latkes are the quintessential Jewish-style potato pancakes. Who can resist a crispy, salty latke with a fluffy potato center? We wait all year long to make these time-honored Hanukkah delights. If you’re looking for a traditional potato latke recipe, you’ve found it!
I developed these Classic Potato Latkes over a decade ago. After experimenting with dozens of recipes from friends and family, I took my favorite techniques and combined them to create the ultimate classic potato pancake.
Schmaltz is an optional but recommended ingredient in this recipe. Also known as rendered chicken fat, schmaltz was the oil of choice for Eastern European Jews in the late 1800’s. Back then, rendered goose fat was the most common form of schmaltz. Today we tend to use chicken fat because it’s easier, cheaper, and more widely available.
Schmaltz can be made at home or purchased in the freezer section of most kosher markets. While it may seem like an obscure ingredient to some, schmaltz imparts a truly authentic potato latke flavor.
I use a bit of schmaltz in the frying oil for my latkes for a hint of schmaltzy flavor. If you want to splurge, you can replace the frying oil completely with schmaltz. Or, to keep things vegetarian, use a vegetable-based oil like avocado, peanut or grapeseed.
These potato pancakes are crispy and salty on the outside, soft and melty on the inside. It wouldn’t be Hanukkah in our house without a plate of these delicious fried treats on the table (or straight out of the frying pan!). Enjoy.
Note: If you’re frying potato latkes for the first time, check out my helpful latke tutorial: How to Make Crispy Perfect Latkes. That post links to other latke recipes too, including gluten free, vegetable latkes, sweet potato latkes and more.
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Food Photography and Styling by Kelly Jaggers
Classic Potato Latkes
Ingredients
- 2 1/2 pounds potatoes (I prefer Yukon Gold)
- 1 large onion, shredded
- 3/4 cup matzo meal or bread crumbs
- 2 large eggs, beaten
- 1 tablespoon potato starch, or more if needed
- 1 1/4 teaspoons salt, or more to taste
- 1/2 teaspoon pepper
- Avocado, peanut or grapeseed oil for frying (about 1 1/2 cups - choose an oil with a high smoke point)
- 1/4 cup schmaltz (optional)
NOTES
Instructions
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
- Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
- Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
- Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
- To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).
Linda says
Made these last year and they were amazingly good.
I need to make these gluten free this year any suggestions?
Thanks.
Tori Avey says
Hi Linda, try this recipe: https://toriavey.com/toris-kitchen/2011/11/yukon-gold-latkes/
Michele says
Thank you for sharing your recipe and pictures. I made these yesterday while we were watching a 9-year-old family friend. As we were leaving to take him home, he asked if he could take some home. I gave him the rest of the first batch (we had just tried a couple) and made another when I got home. We’re trying the leftovers baked for breakfast this morning. YUM!
Bette says
Thanks for the beautiful photos. They make my mouth water!
Another suggestion: I don’t peel potatoes. Just scrub really well and begin the process. They look a little darker, but maybe more nutritious.
martin says
Thanks
Lisa says
My 7 year-old daughter asked me this morning if we could celebrate Hanukkah, as she was learning about it in her first grade class. I told her that we didn’t celebrate it because our family isn’t Jewish. “Darn,” she said, ” now I won’t get to try those yummy-sounding pancakes!”
Needless to say, I went looking for latke recipes, and came across your blog. I made do with the ingredients I had at home, using russet potatoes, brown onion, eggs and plain bread crumbs, and fried them in avocado oil, which also has a high smoking temp.
They were wonderful, my entire family LOVED them, and my daughter was so happy! Thank you for your wonderful directions and great photos. You made this shiksa into a hero at dinner time!
Tori Avey says
You’re welcome Lisa! I’m so happy your daughter got to try them. 🙂
Monika says
These were absolutely the best latkes I’ve made. The recipe was awesome and the details you gave for exactly how to make them were the missing link for me. From one shiksa to another- thank you for posting!!
Tori Avey says
Fabulous Monika!
Sprittibee says
Made these tonight for our first Hanukkah and they were great! About the chicken fat – will have to try that next time. I’m a firm believer that high fat is NOT bad for you. A great book on the subject is “Nourishing Traditions” cook book. Has recipes for home made mayo and ketchup and lots of great information about health. I’m bookmarking and pinning your site! 🙂 Thank you!
Mark says
Made these tonight. One of the best batches of latkes I’ve ever made.
Thanks!
Carrie says
Love the tutorial. The pictures are also great but i just want to mention the schmaltz. You said in the recipe tutorial and the latke 101 post the you only use a little schmaltz because of cholesterol and it’s high fat content. But chicken fat isnt any higher in fat than the equivalent measure of olive or peanut oil. Cholesterol may be different but not the fat content.
Tori Avey says
Hi Carrie– I’m no nutritionist, so you may be right about that! It definitely has more cholesterol than most vegetable-based fats. Then again, there is debate on whether dietary cholesterol plays a large part in rising cholesterol levels in the body. It’s all food for thought! 🙂
Kelly says
I tried these tonight and the unthinkable happened – my FIL said the latkes were delicious!! Thank you for all the detail. It took days to track down – but I think the schmaltz made ALL the difference. We ate so many that I have a ton of turkey left over this Thanksgiving/Chanukah :/
Tori Avey says
Haha! Yes, that’s the danger in making latkes… not having room for anything else!
matt says
Eric
You are taking in very little to no oil if you fry these correctly. If you have the heat too low however yes, they will suck up oil like a sponge and be a mess.
Don’t be afraid of frying. Just because you put loads of oil into the pan doesn’t mean you will be drinking it all.
dana says
In the past I have made & frozen latkes so that we have some extra throughout the holiday. I am making a larger than normal batch this year for Thanksgivukkah & they will also need to be transported (about an hour away). Any suggestions on the best way to make them in advance, freeze, & transport them?
Tori Avey says
Hi Dana, sorry I didn’t get to your question before Thanksgivukah, I was inundated with hundreds of comments and questions. With my family in town I just didn’t have time to get to all of them. For future reference, while I much prefer making latkes fresh, when you have a large batch it is kind of tough to do. Fry the latkes golden brown. Once they have drained of oil, place them into a sealed freezer bag or Tupperware in single layers separated by parchment or wax paper. Freeze. When ready to reheat, place on an ungreased baking sheet in a 400 degree oven straight from the freezer until heated through just prior to serving (it will take 10-15 minutes).
Eric says
To cut down on the amount of oil in one’s diet you broil latkes, or will that just spoil one of life’s wonderful foods?
Tori Avey says
Some people do, but I feel it really spoils the way the latkes taste. I only indulge in latkes a few times a year, and I fry them the old fashioned way. To each his/her own!
Valerie Nelson says
Tori, I’ll be making my potato pancakes (Grandma’s recipe, she never said “latkes”) for a crowd this year. Can you think of any problem if I were to grate the potatoes the night before and leave them in water in the fridge to cut down on same day work?
Tori Avey says
Hi Valerie– it shouldn’t be a problem. The only issue you might run into (depending on your recipe) is that the mixture might not hold together as well due to the starch that is rinsed away with the water. You can remedy this by buying a can of potato starch and adding 2-3 teaspoons to the batter (or more if needed) to find the latkes together. If it’s for a really large crowd, try using a food processor with the shredding attachment– it cuts down a lot on prep time. Good luck!
Jodi Shaw says
I made these tonight and all I can say is THANK YOU!!! This was the first time I ever made “picture perfect pancakes” for Hanukkah! My 5 year old devoured them so fast you’d have thought they were candy! I was just so excited that they didn’t fall apart! You better believe this will be a permanent addition to my Hanukkah recipe file!
Susan says
Mrs. Andy,
Thank you for your post and wonderful photos for Latke’s.
Hope your holiday is full of love and light!
Always Blessings,
Suzy
Pearl Rosenberg says
I tried your other potato latkes, fabulous. Also made potato latkes with 3 Yukon Gold potatoes, onion, eggs, and added 1 grated parsnip. Delicious. My favorite. Don’t know whether I got it from your blog but can’t find recipe. If it’s your recipe, please reprint it. Thanks.
Jennifer Langer says
This shiksa (also married to an Isreali Jew) thanks you a million times!! This will be my first time making these, and I hope to make you, my husband, and my Jewish grandmother (may she rest in peace) proud. Chag semeach!!
Capability says
I am prepping now to make these – many thanks.