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).
Candy says
Do you think It would work if I used a spiralizer for the potato’s since I don’t
Have a food processor. I would put it in a food chopper after, on pulse inorder to break up the strands. Has anybody attempted that?
Tori Avey says
If the spiralizer creates very thins strands and the food chopper can chop it somewhat fine, it should probably work. The goal is to obtain thin little strips of potato, that will give you the best texture after frying.
Donna says
What type of pan do you consider the best for frying latkes? I use a 25-year old teflon pan but I’m just not happy with the results and I want to replace it.
Tori Avey says
Hi Donna! Click here for a recommended skillet. I like this one because it is a heavy quality skillet that heats evenly, and its large size allows for more latkes to cook at the same time. It’s PFOA-free nonstick with a metal handle and lid, which you won’t need for frying latkes but it’s nice to have for other purposes. Finally, it has a metal handle which makes it oven safe. Hope that helps!
Carly perez says
Best latkes I have ever made. Had a bunch of friends over with their kids to share the story of Hanukkah and it was a hit. None of them have ever had them and i was scared… you never know if newbies to latkes will like them. I wish I would have made more …i have no leftovers. : ( I’ve done other recipes and they were too eggie. And i was a little nervous putting into frying pan, since they were so loose, but they turned out fantastic. i used grapeseed oil for the first time and loved the results. Didn’t use schmaltz but flavor was great.
Thank you!!
Michelle Cohen says
I apologise for misspelling your name, Tori. ?
Michelle Cohen says
Dear Tory,
Though I am a Safardi, I love Ashkenazi food. I have prepared many of your recipes and they all turned out fabulous. I particularly love kasha varnishke with brisket. Your recipes were the best. I am ready to try your latke recipe this Chanukah, and by what I read, I can already taste the crispness on the outside and tenderness on the inside.
Keep going! You are such a fantastic cook and you explain everything with great detail, so that we can’t mess up.
Love and hugs from Israel,
Michelle Cohen
Tori Avey says
Thanks Michelle!
Jane says
I love this recipe! Can I substitute olive oil or corn oil?
Tori Avey says
You can if it’s all you have on hand, but the oils I recommended have a higher smoke point, so they are better for frying– they can withstand the high heat better than olive or corn oil.
Larissa Hertzberg says
I made latkes for the first time last Chanukah using this recipe. I made them ahead of time and froze them according to Tori’s instructions. They turned out perfectly! They were easy to make (time consuming but easy) and were very crispy. They re-heated wonderfully and were still crispy. I will definitely use this recipe again this year.
Tori Avey says
Thanks for letting us know how they turned out Larissa!
Dee says
How do you freeze the latkes?
Susie says
Could I use a little duck fat since I don’t have chicken fat? Also how much potato starch did you use? Did the squeezed potato’s produce the starch?
Ashley at ToriAvey.com says
Hi Susie, Tori’s assistant Ashley here. Yes, you can use duck fat if you’d like. The recipe calls for 1 tbsp of potato starch.
Gina Schack says
LOVE your site! I married into a mixed religion family, Jewish and Protestant. We celebrate ALL holidays. My mother in law gave up on cooking. I took over most holidays. To embrace the Jewish traditions, I’ve used only recipes from you. Matzo ball soup (floaters), latkes, brisket and so on. So delicious and I receive such wonderful compliments. Thank you for all of your wonderful tips, tricks and fabulous recipes! Continue the great work!! I was told I was a “balabusta”. I totally am!! Lol. Xoxo
Tori Avey says
Thanks Gina! 🙂
kim says
Best recipe yet!!!!!!!!! I give it a 5, it is perfect!!!!
I texted a picture of them, to my Dad when I was done cooking.
He lives in another state, and told me to stop torturing him, LOL
Thank you for sharing it!!!!!! 🙂
Julianne says
Thanks to you, I made the BEST latkes of my life today!! I was in the mood for some comfort food on this rainy, chilly day and these were amazing!! My kids loved them and it was such a treat! Thank you for this recipe for perfect latkes! Looking forward to trying more on your site!
Thomas M Lahey says
Awesome website – kudos!
Genetically, I’m a nitpicker & it’s my minute way to say thank you. There’s a typo above, “If it takes longer than that, the oil is to cold. If it fries faster than that, the oil is too hot.” is too cold
Tori Avey says
Thanks Thomas. I don’t see that typo, so I’m thinking my assistant already corrected it for me. 🙂
Sarah says
Hi there,
I’m getting ready to make this tomorrow…if I use flour instead of matzo meal would the measurement still be the same?
Thanks
Sarah
Tori Avey says
I don’t really recommend using flour in this recipe, the texture will be different. Do you have breadcrumbs on hand? Any kind will do. Panko works really well. If you decide to use flour I can’t give you an exact measurement, but you will likely need a bit less than the breadcrumb measurement here.
Sarah says
Hello Tori,
I went ahead and got matzo meal…first hanukah party and I don’t want to play with the recipe 🙂
Steve says
We’re going to try out this recipe for our party tomorrow night. I have to say that the photos are VERY enticing 🙂
Ana says
Hi- I’m having roughly 15 ppl over for latkas and wondering how to adjust the ingredients to make enough. What would you recommend?
Ashley at ToriAvey.com says
Hi Ana, Tori’s assistant Ashley here. I would recommend making two batches of these latkes so that you have plenty to share with your guests.
Lin Lempert says
Hi Tori–
My family is joining us tomorrow for a Hanukkah party. With so many latke sites, blogs and posts —I was totally drawn in by yours. The graphics are lovely and your advice is so well articulated. I am excited about sharing our holiday with my son’s new wife and daughter’s boyfriend —both of whom grew up in non-Jewish homes/cultures. I love fresh ideas with traditional roots!
Many thanks for sharing—and Happy Holidays to you and yours!B
Best, Lin
Tori Avey says
So happy you’re enjoying the site Lin, thank you for writing!
zev says
helpful hint:?use a salad spinner to remove the water from the potato shreds.
Naomi says
Or press them in a potato ricer. Works great!
Phil says
Excellent recipe! Came out perfect with peanut oil and shmaltz. Used Italian bread crumbs. That was a great tip about squeezing water out of potatoes and onion in flour cloth. The dryer mixture is what holds it together until fried. Great flavor. Made them larger so I got 8 latkes per recipe.
Deborah says
Evelyn Rose, the English standard writer for Jewish cookery (every English Jewish housewife has at least one of her books) suggests that if you shred (or in English grate) the potatoes in a processor you should then give the shreds a short blitz with the chopping blade. I think she is right, it makes a better latke. Happy Channukah.
Annie Solomon says
This is exactly what I do–the “blitz” creates the texture my mother got with her hand grater, so the latkes rremind me of her and my childhood.
Leah Cohen says
Also in the UK we have an artificial “schmaltz”, which would make the latkes parev. Its much healthier too.
Most kosher stores stock it, especially here in London, UK.
I’ve been reading loads of recipes and like the Evelyn Rose recipe it seems that if you blitz some of the shredded potatoes, and then mix all the potatoes together, it gives a much better texture.
Good luck all and thanks – Happy Chanukah December 2017.
Monica says
Hi Tori!
My grandma used zucchini and potatoes in her mix. I have been trying to continue the tradition, but my mix always falls apart in the fryer. I would love to try your recipe, but if I were to add shredded zucchini ( I noticed they need a ton of squeezing because so watery) how would I alter the recipe?
Thank you!
Tori Avey says
Hi Monica, try salting the zucchini shreds and letting them sit in a colander for a few minutes (this will draw out some of the moisture), then rinse and squeeze in a cheesecloth as directed. Smaller zucchini shreds will hold together better than large ones. You can also try buying a tin of potato starch and adding a bit to the recipe, it will help hold everything together better. Make sure your oil is hot enough per this post: https://toriavey.com/how-to/how-to-make-crispy-latkes/ If all else fails, more egg and breadcrumb should do the trick– try one test latke, and if it falls apart add another egg and more breadcrumbs to the mix. You might also take a look at this recipe for inspiration: https://toriavey.com/toris-kitchen/2013/10/curry-vegetable-latkes/