The Only Latke Recipe You’ll Ever Need

Crispy at the edges, tender in the center, and deeply savory — this is the latke recipe you make once and never replace.

It’s built on the fundamentals: starchy potatoes, onion for depth, proper squeezing for crunch, and just enough binding to let the potato flavor shine. No fillers, no shortcuts, no unnecessary twists. This is the latke sets the standard for every Hanukkah table (and beyond).

Classic Latke Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 12-16 latkes

INGREDIENTS

• 2 lb russet potatoes (about 4 large)
• 1 medium yellow onion
• 2 large eggs
• 2–3 tablespoon all-purpose flour
• 1½ teaspoon kosher salt, plus more to finish
• ½ teaspoon freshly ground black pepper
• Neutral oil for frying (avocado oil is best. We don’t do seed oils, remember!?)

DIRECTIONS

1. Grate the potatoes and onion
   • Using the large holes of a box grater or a food processor, grate the potatoes and onion directly into a large bowl.
2. Squeeze out the liquid
   • Transfer the mixture to a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This is the most important step for crispy latkes.
   • Optional: save the potato starch
     • Let the liquid settle for 1–2 minutes. Carefully pour off the water, leaving the white starch behind. Add the starch back to the potato mixture.
3. Make the batter
   • Add the eggs, flour (or matzo meal), salt, and pepper. Mix gently until just combined.
4. Heat the oil
   • Add oil to a large skillet until it reaches about ¼ inch deep. Heat over medium-high until shimmering.
5. Fry the latkes
   • Scoop about 2 tablespoons of batter per latke into the hot oil. Gently flatten. Fry for 3–4 minutes per side, until deeply golden and crisp.
6. Drain and season
   • Transfer to a wire rack or paper towels. Sprinkle lightly with salt while hot.

NOTES

• Serving Suggestions
  • Sour cream
  • Applesauce (classic and undefeated)
  • Smoked salmon with dill
• Storage & Reheating
  • To keep warm: Hold in a 250°F oven for up to 1 hour
  • To reheat: Re-crisp in a hot skillet or 400°F oven
  • Avoid: Microwaving — it kills the crunch