The perfect latke is crispy on the outside while hot, soft and fluffy in the center. Savory latkes should be aromatic and salty, oniony and delectable. A well made latke is nearly impossible to resist. In the 15 years I have been making latkes, none have turned out more delicious than these Crispy Panko Potato Latkes. The secret? It’s a combination of using the proper preparation method along with light, airy panko breadcrumbs.
During Hanukkah, it is Jewish tradition to eat foods that are deep fried in oil (learn more here). Once a year, we are given guilt-free rein to enjoy fried foods like potato latkes. Over the past several years I have made hundreds and hundreds of latkes for the holidays. During that time I have managed to learn quite a bit about what works and what doesn’t in a latke recipe. Forget the calories and fat. If you’re going to make latkes, indulge yourself and make them the way they were meant to be enjoyed… fried, salted and devoured.
When it comes to making a hot, crispy, fluffy, delicious latke, there are many schools of thought. Some folks like to fry their latkes in olive oil. Others use “liquid gold,” schmaltz– aka chicken fat– to fry the latkes. There are those who say that you must add garlic and seasonings to give the latkes flavor. Others believe in the basics– onion, salt and pepper. Then there is the question of size– some like large, flat latkes and some prefer small, crisp, hash brown-style treats. Some use matzo meal to bind the latkes, others use flour. And then of course, there are the toppings… applesauce or sour cream? Some will even top their latkes with ketchup– blasphemy! Don’t worry, I won’t judge you. Whatever floats your latke boat. It’s all good!
I generally use grapeseed or peanut oil for frying– each has a high smoke point, making them ideal for deep frying. Sometimes I’ll add a few tablespoons of schmaltz to the oil to give it a schmaltzy flavor. I use fine potato shreds, rather than large ones, which helps the latkes to hold together better. I squeeze the heck out of the potato and onion shreds to remove as much liquid as possible. I also add some potato starch to the mix, which helps bind the latkes without making them gummy. And I always drain them on a wire cooling rack… this keeps them from sitting in their own oil and getting soggy.
Recently, I decided to use Japanese panko-style breadcrumbs as a binder for the latkes, instead of matzo meal or flour. I loved the resulting latkes– they were golden brown and super crispy, while perfectly light and fluffy inside. Panko has the ideal texture for holding these bad boys together. Follow the steps in the recipe carefully, and you are sure to end up with a seriously delicious plate of latkes. Chag Sameach!
Need more latke tips? Check out this post which covers all of my latke advice in-depth. Looking for a gluten free potato latke recipe? Click here. What is your favorite way to make latkes? Are you an applesauce or sour cream aficionado? Share your own tips in the comments below!
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Crispy Panko Potato Latkes
Ingredients
- 2 1/2 pounds Russet or Yukon Gold potatoes
- 1 whole large onion
- 3/4 cup panko breadcrumbs
- 2 large eggs beaten
- 1 tablespoon dry potato starch optional
- Salt and pepper
- Grapeseed or peanut oil for frying
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.Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for 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.
- Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, dry potato starch (optional), salt and pepper into the potato shreds. The dry potato starch helps to hold the latkes together, but it's not required. Add salt and pepper to taste. I add about 3/4 tsp of salt and a 1/4 tsp of 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 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.
- Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).
- Shape the potato mixture 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 till brown and crispy. Note: 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 panko, if needed.
- Remove the latkes from the pan using metal spatula and place them on 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 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till 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. Serve latkes with applesauce and/or sour cream, if desired.
Audrey R Evans says
We made the latkes and they were our best ever !! Now we would like to buy the beautiful blue plate in the picture. Where I’d you buy it or it or do you sell it.
Tori Avey says
Hi Audrey! This plate came from Pottery Barn, it was part of their Hanukkah collection a few years ago. Not sure if they still sell it!
Cindy says
Hi there. I’ve seen VERY similar plates at Hobby Lobby & many times they go on sale. Just saw them for 50% off. Very affordable. Hope this helps.
Anne Schaefffer says
I offered to make latkes for a friend who had never had them, but when I got to the part where I add the matzoh meal, I realized I was out! I used panko. They came out amazing! And, now, later the same evening, I stumble upon this recipe. Kismet.
Tori Avey says
I prefer panko, actually! 🙂
Syl says
Hey Tori,
You produce a great site with equally great recipes. Looking to make a test batch of these. Woud you be able to add a photo of your shredding blade attachment with the “fine” holes? That would be helpful if you can since that part seems important to the success of the recipe.
Thanks!
Tori Avey says
Hi Syl! Either shredding attachment will work. After making these for many years now, I’ve come to like them both ways – with big shreds or small. Just use the attachment that looks like a cheese grater (many grater holes on the disk)– most attachments will have big holes on one side, small on the other. Use the small hole side to make finer shreds. Hope that helps!
Patti says
Hi Tori – your recipe is it. I’ve been trying different recipes for rosti and latke and there’s always something not quite right – some are far too simple and some are too complicated. I love your cook’s tips – they are so useful and informative – and this recipe is simple and does the trick. I make food for a lovely old Jewish lady when she has little gatherings and they couldn’t believe how delicious my latkes were! I served them with smoked salmon and cream cheese mixed with lemon juice and pepper – simple and delicious. You’ve changed my life. No really! I also modified the recipe to make beetroot latkes with caramelised onion, goat’s cheese and thyme. I found you randomly on the net, I will start following you now!
Tori Avey says
So happy to hear that Patti! 🙂
jenna says
I have to make latkes for my son’s preschool class. I won’t be able to serve them within 4 hrs, but will have to reheat them the next day. Are there any recommendations for keeping them tasting the best? Freeze vs refrigerate? And how best to reheat them the following day? Thank you so much!
Ashley at ToriAvey.com says
Hi Jenna, Tori’s assistant Ashley here! Tori has created a handy guide for all things latke, including how to make them ahead of time, at this link: https://toriavey.com/how-to/how-to-make-crispy-latkes/
Hope this helps!
Leighton says
Great recipe. My Grandmother always made the best latkes and narishniki(spelling?) for breakfasts actually s we are Polish. I can never get the latkes the same way so I changed ingredients like using meal but, always too soggy, overdone, not patient enough on draining, so fry issues etc. until I ran across the panko idea in Toronto from a Jewish chef. It is perfect and then I found your recipe to make them with, thank you so much.
So I will share with you a great “new” recipe I found from this chef for Hanukkah, it is a hybrid of the latke and gefilte fish(fish loaf), they are called “Gefatke” and are just awesome and use the panko too as binding. Basically the same recipe with different proportions(I never use them anyway) with the addition of the fish in small cubes and a 1/2 tsp of fish sauce and some additional flour too(or use your starch idea). With the fish the sauce is sour cream adding horseradish and scallions to just compliment it more. There you have it Gefatke, two traditional Hanukkah dishes in one. Try them out to change it up, I know not everyone likes gefite but most like these and they go over very well as a combo. Thanks again and here is a link for the whole recipe. L
http://www.thestar.com/life/food_wine/2014/12/16/introducing_the_gefatke_a_new_hanukkah_hybrid_food.html
Sandi says
My mother taught me to soak the potatoes is cold water after pealing. Can’t wait to try placing the potato shreds in the cold water; should speed the process up a bit. Hopefully I will be able to have my food processor mess cleaned up before family arrives. Thanks for your tips, always appreciated!
Phyllis G Davis says
I have always used a potato ricer to press out the moisture in the potatoes versus using a tea towel. I also use the ricer when I have to squeeze out moisture in frozen spinach… Works like a charm.
Thanks so much for your recipes and the amazing history lessons!
Happy Hanukah
JohnInNC says
Hey Tori-I was cruising the net for a Latkes recipe when I found your site and noticed a number of people had trouble finding potato starch. If your’re squeezing water out of potatoes you have potato starch! Squeeze the potatoes into a bowl, let the starch in the liquid settle to the bottom and simply tip to drain the water off. Vio la! Potato starch! How much do you use? What ever is in the bottom of the bowl! Love your site and will be making your Latkes soon. As a Goy I don’t have to wait for Hannakah. And they are great with Hebrew National Knockwurst-steamed. Maybe a little sweet and sour cabbage….it’s the simple things in life, isn’t it?
So good.
Tori Avey says
Yes JohnInNC, it’s a great tip which I shared in this post: http://theshiksa.com/2013/11/27/how-to-make-crispy-latkes/ enjoy the latkes!
Jennifer says
These are, by far, the most delicious latkes I have ever eaten! The panko/potato starch combo is perfect and draining them on a cookie rack over paper towels – brilliant. Thanks, Tori and Chag Sameach!
***I served them with Pink Cinnamon Applesauce from Marlene Sorosky’s Year-round Holiday Cookbook (1982)
1 pound cooking apples, peeled, cored and cut into pieces
1/4 cup red hot cinnamon candies
1/2 cup water
2 Tablespoons lemon juice
Place all ingredients in medium saucepan. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until apples are soft enough to mash with a fork or potato masher to desired consistency, smooth or chunky.
Makes 1 1/2 cups, serves 6 to 8 (but not in my house!)
Jennifer says
Thank you for this recipe and your website! I made a double batch of these latkes last night for my Temple’s 20s & 30s group. They turned out perfectly! And I felt like a cooking rock star with your excellent tips and suggestions, especially as I wowed them with the food processor. All of your recipes are guaranteed to be clear, concise, and easy to follow. I really appreciate it!
Jeanio says
Wow! This fried up so crisp and pretty. I did leave the skins on and it didn’t seem to make a difference.
Samantha says
I have to make about 200 for a large party this year. Do you have a recommendation for freezing and reheating?
Tori Avey says
Hi Samantha, while I much prefer making latkes fresh, when you have a large party like that 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).
Sarah says
I have always been leery about trying to make latkes myself and have often settled for the box mixes or going to one of our local delis and purchasing them. Thanks for all the great tips it’s going to be hard now to reserve this just for Hanukkah.
Lorene says
I just made these last night ( we had to start Hanukkah a little late this year because hubby was out of town for work) and they came our perfectly! Thank you so much for the detailed, step by step instructions. Loved the pictures too. I usually dread making latkes but your instructions helped ease my angst. This Shiksa will not fear them next year 🙂 Mahalo from Honolulu!
Tori Avey says
Mahalo Lorene! Glad you enjoyed them 🙂
Jessica says
Quick question… if I’m being lazy and using frozen pre-shredded potato, how many cups equal the 2 1/2 lbs of whole potatoes? Thanks for the recipe! 🙂
Adding some spinach to mine
Tori Avey says
Hi Jessica– I’ve never measured it by the cup, only weight, so I’m not sure.
Julie says
Tip for drying potatoes – use a salad spinner. You can dry in a towel as well but the spinner does most of it.
carmen cohen-henriquez says
the best latkes ever! I made it for the seventh nigth. Love the panko and potato starch. They came out perfectly! Thanks for share!
Carmen
hira razzaq says
ur recipe z amazing
Andy says
This looks like a great recipe. One suggestion that I’d like to contribute is that instead of using a towel to remove the excess liquid from the potatoes, try using a potato ricer. I’ve been using one on the potatoes that I use for hash browns for years, and it really does a great job. It is important though to just use the ricer to compress the potatoes (and onions in this recipe, I suppose) to squeeze out the moisture- I’ve heard tell of somebody that wasn’t clear on that particular instruction and they ruined their ricer by trying to force raw potato out the holes… As a Goy, I haven’t had latkes since grade school, but I look forward to trying this recipe! Oh, and as I recall, I was a fan of the sour cream as a condiment.