How to Make Latkes or Potato Pancakes
Updated: Dec. 03, 2020Wondering how to make latkes for Hanukkah? Our Test Kitchen walks you through the process of making potato pancakes step by step. The results are so tasty, you'll make them all year.
Latkes are one of those traditional Hanukkah foods that you see on the table year after year—and for good reason. These potato pancakes are versatile. They can just as easily be served up along a savory supper or finished with sweet toppers. Besides being incredibly versatile, latkes are simple to make—chances are you have all the ingredients you need already on hand.
Our Test Kitchen will show you how to make latkes step by step. And don’t forget to check out a few of our other favorite recipes for Hannukah before you start.
How to Make Latkes
To make latkes at home, you can follow our Test Kitchen’s go-to recipe here. You’ll need:
- 3 large potatoes (about 2 pounds), peeled
- 2 large eggs, lightly beaten
- 1 tablespoon grated onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- Vegetable oil for frying
Step 1: Prep the Potatoes
Latkes, of course, start with potatoes. Starchy potatoes, like Russets, work particularly well. You’ll start making your potato pancakes by washing and peeling the potatoes.
Then, if you have a food processor, now is the time to pull it out of the cupboard (and if you don’t have one, think of adding our Test Kitchen’s favorite to your wish list). Use the disk attachment to shred the potatoes. This will save you so much time. If you don’t have a food processor, though, don’t fret. An old-fashioned box grater will work just fine.
Once the potatoes are shredded, rinse them in cold water and drain well, squeezing to remove excess water.
Test Kitchen tip: To get every bit of excess water out, we recommend putting your rinsed potato shreds in a tea towel and wringing out all the water you can. You might even want to consider using a second dry tea towel just to make sure you get all that starchy water out. Extra starch can make the pancakes gluey.
Step 2: Get Your Potato Pancake Mix Together
With the potatoes prepped, you can start to add in your other ingredients. In a large bowl, mix together the beaten egg, flour, grated onion, salt and pepper in with your potatoes, making sure every shred is coated. You can also incorporate your favorite herbs into the batter at this stage. Dill, cumin, cayenne or curry powder would be welcome additions
Test Kitchen tip: Be sure to grate your onion (just use the finest side of your box grater). The tiny bits will incorporate more nicely into the mix than even the finest dice.
Step 3: Fry the Latkes
Next, it’s time to fry up the potato pancakes. Start by heating up a quarter-inch of oil in a nonstick skillet. For this application, our Test Kitchen recommends canola, vegetable or corn oil because of their high smoke points (meaning they won’t start to smoke until they hit higher temperatures). You can learn more about the best oils for frying here.
Working in batches, drop a third-cup of potato mixture into the oil. Use a spatula to flatten into a pancake shape. Fry both sides until golden brown, using a second spatula to flip the pancakes so you don’t cross-contaminate your crispy pancakes with that first raw egg-covered spatula. Be sure not to crowd the pan. The pancakes will need a little room to get nice and crispy!
When perfectly golden brown, drain on paper towels to soak up excess oil. Once drained, they’re ready to serve.
How to Top Latkes
Potato pancakes are a fantastic canvas for all sorts of toppings. Sour cream, chives and lox are a classic combination, but applesauce is also tasty if you want to take these on the sweeter side. These toppings are just the start, though. Check out more ways to top latkes.
Chicken Matzo Ball Soup
Matzo ball soup is a classic, Jewish comfort food. Steeped in a flavorful chicken broth, matzo balls—similar to dumplings (but made with matzo meal) are cozy and warming. We love this recipe full of chicken and chopped veggies.
Easy Smoked Salmon
Gravlax, smoked salmon, lox... call it what you want, there's no denying this salt-cured fish is a welcome addition to any bagel, cracker or slice of toast. A little goes a long way, though, so just a couple of thin slices will do. You can make your own shortcut version at home with this recipe. Then repurpose any leftovers with these lox-centric recipes.
Rainbow Cookies
Shannon Sarna, a home cook and editor at The Nosher, shares her family’s most beloved dessert: rainbow cookies. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but actually have Italian roots. To make, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. Get the full DIY here.
Potato Latkes
Whether you eat them plain or with applesauce, potato latkes are a staple that's enjoyed throughout the entire celebration of Hanukkah. Learn how to make these tasty fritters from scratch.
Brisket
Carving into a juicy, tender roast for family dinner will never get old. Especially when it's a brisket that's been braising for hours, so it basically melts in your mouth. Use the leftovers for delicious sandwiches all week long!
Shakshuka
Two words: one pot. That's the only dish you'll need to make shakshuka, an Israeli dish that features eggs cooked in a spicy tomato sauce and served with pita wedges.
Rugelach
Who says you have to be Jewish to enjoy the doughy dessert that is rugelach? Filled with fruity, sugary goodness, it's a must-make for anyone with a sweet tooth. Try some of our favorite rugelach varieties.
Chocolate Babka
Every grandmother has her own take on babka, but we're fans of this chocolate and cinnamon recipe flecked with orange zest. Other traditional fillings include nuts or even dried fruits. But who doesn't like a little more chocolate? Learn how to make babka here.
Tzimmes
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware Editor's tip: This side is a great accompaniment to any of our Passover lamb recipes.
Pickled Cucumber Salad
Pickles and other pickled veggies play a big part in Jewish cuisine. Sure, you can make pickles at home, but this pickled cucumber salad makes a great side dish at the dinner table while giving a nod to the classic kosher dill.
Honey Challah
If this beautifully braided bread intimidates you, fear not. Follow this step-by-step guide to shaping the most heavenly honey challah loaf and we bet you'll be giving the Great British Bake Off contestants a run for their money!
Hamantaschen
Eaten during the holiday of Purim, these flaky pastries are as easy to make as they are delicious. Fill the center pockets with whatever you'd like, from apricot preserves to the traditional poppy seed jam.
Homemade Bagels
Bagels are a staple at Jewish bakeries and delis. While they take some time and effort, they are a satisfying bake to try at home. Top them with some lox and cream cheese and you're set!
Beet Borscht
Some people call it fall, we call it "soup season." And what better way to warm up when the temperature drops than with a piping hot bowl of borscht. (You can serve it cold in the summer, though.) Add a dash of horseradish to the bright red soup for extra heat.
Sufganiyot
If loving sufganiyot is wrong, we "donut" want to be right. The fluffy jelly doughnuts are filled with tart raspberry preserves, sprinkled with sugar and served warm. You'll definitely be reaching for seconds (or even thirds!).
Rustic Rye Bread
Every sandwich savant knows that your final product is only as good as the bread you make it on. Which is why this homemade rye bread, full of caraway seeds and molasses, is exactly what you need for your next gooey, melty Reuben.
Coconut Macaroons
With only six ingredients, these chewy coconut macaroons are a beginner baker's dream. Just stir everything together, drop dollops onto a cookie sheet and toss them in the oven. If you really want to indulge, dip the cooled cookies in melty chocolate. Yum!
Mandelbrot
Mandelbrot (translated from German means "almond bread") is similar to an Italian biscotti but uses no butter. These twice-baked cookies use oil instead and can be filled with the mix-ins of your choosing.
Slow-Cooked Corned Beef
The Irish aren't the only ones who make a mean corned beef. Jewish chefs have mastered the art of simmering and curing brisket—and so should you. Simply set it and forget it, just like you would with our 100 most-shared slow cooker recipes.
Tabbouleh
Tabbouleh is a grain salad popular in Israel. It's traditionally made with bulgur, but you can easily substitute other grains and starches like couscous, farrow or quinoa.
Kugel
Made with noodles or potato, kugel is a classic Jewish side dish. Kugel is rich—full of butter, cheese and carbs—which makes it a nice treat to have on holidays and special occasions. Learn how to make it from scratch the way Bubbe might.
Cherry Cheese Blintzes
Imagine the filling of a cheese danish rolled up in a pillowy pancake and drizzled with a sweet cherry sauce... and you'll be thinking about one of these brunch-worthy blintzes. In Jewish culture, they're often served for Shavuot but we'll take one every day, please.
Charoset
Ahhh, charoset. We don't know if it's the warmth of the baked apples, the crunch of the walnuts or the scent of the spicy cinnamon that we love most. But what we do know is that it's the perfect last bite to any meal, though it's traditionally served during Passover.
Hummus
Forget the chips—we're just here for the dip. And by dip, we mean hummus, that creamy chickpea-based spread that makes even raw celery taste delicious. Start with a classic base, then add in your favorite flavors to make one of these finger-licking variations.
