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).
Tamara says
These latkes were the best I ever made! I think it was the addition of potato starch because I have never used it before. Crispy on the outside and fluffy on the inside! Thanks so much.
Nory Bernstein says
I found using dehydrated potato flakes works well as binder and adds no gluten
Tori Avey says
Great tip Nory. 🙂
Richard A. STACY says
Potato starch? What is it.
Tori Avey says
It’s a dry starch similar to cornstarch. It’s not totally required, it just holds the potato shreds together better.
Matt says
Hey! I’m trying to prep everything for a party. Would the mix be alright pre-made and put in the fridge for a couple hours?
Tori Avey says
Yes! Just make sure that you squeeze the excess liquid out of each latke before frying (take handful and squeeze it tight while forming a disk shape). When the mixture sits water gathers in it, which will really mess with your frying process unless you squeeze it out of each individual latke before adding to the hot oil.
Rachel M. says
I’d like to make as much of this as I can in the early afternoon and then be ready by party time to make them fresh off the skillet. Can I stop the recipe before frying and refrigerate the mix and then bring it out when I’m ready to fry? If not, can I shred the potatoes ahead of time and keep them in cold water for several hours before picking up with the next steps of the recipe?
Tori Avey says
Yes! Just make sure that you squeeze the excess liquid out of each latke before frying (take handful and squeeze it tight while forming a disk shape). When the mixture sits water gathers in it, which will really mess with your frying process unless you squeeze it out of each individual latke before adding to the hot oil.
Jessica says
Made latkes for the first time on this first night using this recipe and there was not a crumb left! I used matzoh ball mix instead of matzoh meal and didn’t bother peeling the potatoes. Thank you for such a delicious recipe and thank goodness for food processors!
Tori Avey says
Food processors for the win! 🙂
Anna says
Happy Chanukah!
I used well-scrubbed russets and left the skin on… turned out AMAZING! Thanks for the recipe.
Janet says
Where might I find dry potato starch? or what could I substitute?
Thank you. Have a small “first night” party at my house on Sunday, Dec. 2.
Tori Avey says
Most grocery stores carry it now, as well as health food stores and specialty grocers like Whole Foods. They sometimes place it with the gluten free baking ingredients. You can substitute corn starch if you have trouble finding it.
MICHELLE ZEMAN says
Not that this helps this time of year, but you can easily find it with the Passover items around March. Stock up. 🙂
Tobie says
Do you add potato starch instead of matzoh meal? Actually I think I have a whole can of potato starch and maybe not any matzoh meal! I will try with yukon golds this year. I usually use russets.
Tori Avey says
In this recipe I use both starch and matzo meal. If you don’t have any matzo meal or breadcrumbs on hand, you can try this recipe which also happens to be gluten free: https://toriavey.com/toris-kitchen/yukon-gold-latkes/ The flavor and texture are both quite similar to the classic latkes.
Barbara Younger says
I made these tonight exactly as written (except in mini size to be used as an hors d’oeurve) and they turned out BEAUTIFULLY!!! This was my first time making latkes and they were fantastic. Thank you so much for such a well thought out recipe. Simple and perfect.
Tori Avey says
Fantastic! So happy to hear that. 🙂
Christie says
These came out amazing! Thank you for the clear and easy directions!!!
Bert says
Sounds very good. Hope to try them soon.
Leslie W says
YUM! I’ve used some of your recipes before and have loved them so when searching for a latke recipe, I just had to try this one out. Thank you, these latkes were fantastic!!!!! I did not add in extra potato starch, but did save the starch after I drained the potatoes and added it back in. I also did not use shmaltz. The flavor was just delicious and they had such a nice crunch even after being frozen (great tip by the way). Not only did I love them, my mother in-law actually asked me for the recipe (which never happens). Lol Thanks again for sharing!
Tori Avey says
Mother-in-law approved, now that is something! 🙂
Susan Rogan says
We are eating these latkes right now in the Yukon. (Using ‘Yukon’ type potatos actually grown in the Yukon, and my next door neighbour’s hens’ eggs). I’ve tried making them before and it didn’t work out this well. I used the starch left behind with the water squeezed out plus a little cornstarch and Panko crumbs instead of bread crumbs. The store is pretty far away.
Thanks for the recipe! Going to be making these again.
Carrie says
Hi! I need to make these the day before serving! Should I put in the fridge and then just crisp up in oven before serving? Thanks!!
Tori Avey says
Hi Carrie, I recommend freezing them for best results. More info here: https://toriavey.com/how-to/how-to-make-crispy-latkes/
Zozi says
These were delicious and easy and I’m really grateful to you for all the step-by-step instructions and the photos which really helped enormously. Even the daughter that doesn’t like latkes ate one!
Just to say for any British people reading the recipe, I used cornflour instead of potato starch which we don’t usually have in our cupboards this side of the pond, and it worked fine.
And I flattened the latkes quite a bit before frying as my son had made the first ones a bit fat which meant that they took longer to cook through.
So thank you so much and Happy Chanukah from London!
Tori Avey says
Fantastic Zozi! Thanks for writing 🙂
Debbie says
If I have to make them the day before eating them, should I just refrigerate them and then warm them back up in the oven on the day of?
Tori Avey says
I recommend freezing them if making ahead. Instructions can be found in this post: https://toriavey.com/how-to/how-to-make-crispy-latkes/
Faith R. says
Tori this was fabulous!
I have a usual recipe I follow from naturally breslov but I was without that book tonight at our family gathering. After making your amazing hamentaschen this past Purim, I knew who to consult on line.
I doubled the recipe and added two carrots and a zucchini. Substituted garlic salt for the salt and fried in grapeseed oil.
Fantastic!
My whole family said they were the best they ever had INCLUDING my 74 yo MIL who has a very distinct palate.
Keep being awesome and sharing
Tori Avey says
Wow that’s high praise Faith! Thank you so much for writing 🙂
ZzNYMom says
I made these for my son’s class hanukkah party and the kids LOVED them including teachers. I added chicken seasoning to the batter and it was so flavorful and delicious! I also happen to use matza sheets that I put in food processor bc I didn’t have any matza meal. Also instead of potato starch I used regular starch that worked amazingly! Thank you so much Tori! This is a recipe that’s going to be put in my favorites book. Happy holidays!
Haley says
Thank you so much for this recipe – I tried making latkes for the first time last night and they were awesome! I’m not jewish but my stepfather’s family is so we have always celebrated. I’m currently in graduate school in a rural part of the US where nary a box of matzoh can be found so I wanted to bring the spirit of Hanukkah by making latkes for my friends. They loved the latkes and celebrating Hanukkah, and your recipe helped bring it all together! L’chaim!