Introduction

Crispy classic potato latkes are a beloved comfort food, perfect for any occasion. These golden, crunchy potato pancakes are flavorful and pair wonderfully with a dollop of sour cream and fresh herbs. They’re simple to make and always a crowd-pleaser.

The image shows three white speckled plates on a white marbled surface, each with two or three golden brown potato pancakes that have a crispy texture and some green herbs inside. Each pancake is topped with a white dollop of sour cream and sprinkled with fresh green dill. Two plates have gold forks with black handles resting on them, positioned on the right side of the pancakes. Near the bottom right plate, there is a small white bowl filled with chopped green herbs, sitting on a soft pink cloth. In the top part of the image, some sprigs of yellow flowers add a touch of color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs Yukon Gold potatoes (or use Russet, peeled and shredded)
1 small onion (shredded)
2 large eggs (whisked)
2 tbsp flour (or substitute with potato starch)
¾ tsp kosher salt (or more to taste)
½ tsp baking powder
½ cup avocado oil (or canola oil for frying)
½ cup sour cream (or yogurt)
2 tbsp fresh dill (or chives or green onions)

Instructions

Step 1: Preheat your oven to 250°F and line a large baking sheet with parchment paper to keep the latkes warm and crisp while frying the batches.
Step 2: Shred the potatoes and onion using a food processor with a shredding attachment or a hand grater. Cut them into manageable pieces if using a food processor.
Step 3: Place the shredded potatoes and onions in a cheesecloth, nut milk bag, or clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
Step 4: Transfer the drained mixture to a large bowl. Add the whisked eggs, flour, baking powder, and salt. Mix well and set aside while heating the oil.
Step 5: Heat the avocado or canola oil in a large skillet over medium-high heat. Adjust the heat as needed to keep the oil hot but not smoking. Line a plate with paper towels for draining.
Step 6: Drop 1 ½ to 2 tablespoons of the batter into the hot oil for each latke, cook for 1 minute, then gently press down with a spatula to flatten. Fry in batches to avoid crowding.
Step 7: Cook until the bottom is golden brown, about 2-3 minutes. Flip carefully and cook the other side until crisp and golden brown, another 2-3 minutes. Drain on paper towels briefly then transfer to the warm oven.
Step 8: Repeat with the remaining batter until all latkes are cooked. Serve immediately with sour cream and fresh dill, chives, or green onions.

Tips & Variations

For extra crispy latkes, make sure to squeeze out all moisture from the potatoes and onions before mixing the batter.
Try substituting the flour with potato starch for a gluten-free option.
Add a pinch of black pepper or garlic powder to the batter for extra flavor.
Serve with applesauce for a sweet contrast to the savory latkes.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispness. Avoid microwaving as it can make them soggy. You can also freeze cooked latkes in a single layer on a baking sheet, then transfer to a freezer bag and freeze for up to 1 month. Reheat from frozen in a hot skillet.

How to Serve

Several golden brown corn fritters with a crispy, uneven texture are stacked inside a white rectangular baking dish with a red rim. The fritters show small kernels of corn and slight browning around the edges, giving a crunchy look. They are placed on a paper towel lining inside the dish, which rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make latkes ahead of time?

Yes, you can prepare the batter ahead and refrigerate for a few hours before frying. Cooked latkes can also be made in advance and reheated in a skillet to keep them crispy.

What is the best potato to use for latkes?

Yukon Gold or Russet potatoes work best for latkes. Yukon Golds are creamy with a subtle sweetness, while Russets provide a light, fluffy texture ideal for crisp latkes.