Potato latke recipe with 2 cups grated potatoes, 1 egg, 2 tbsp flour & onion, crispy, golden, easy latkes, soft inside, perfect cozy snack everyone loves.
Ingredients for Potato Latke Recipe
| Ingredient | Quantity | Why It Matters in This Potato Latke Recipe |
|---|---|---|
| Russet potatoes | 2 large (about 1 lb) | High starch content helps create crispy latkes |
| Yellow onion | 1 medium | Adds flavor and balances potato richness |
| Eggs | 2 large | Binds the latke mixture together |
| All-purpose flour or matzo meal | 3 tablespoons | Provides structure without heaviness |
| Salt | 1 teaspoon | Enhances natural potato flavor |
| Black pepper | ½ teaspoon | Adds mild warmth |
| Neutral oil (canola/vegetable) | For frying | Ensures even browning and crisp edges |
How to Make Potato Latke Recipe
Prepare the potatoes
Peel the potatoes and grate them using the coarse side of a grater. Grate the onion and combine it with the potatoes to prevent browning.
Remove excess moisture
Transfer the mixture to a clean kitchen towel and squeeze firmly. Removing liquid is essential for a crispy potato latke recipe.
Mix the batter
Place the drained potatoes in a bowl. Add eggs, flour or matzo meal, salt, and pepper. Mix gently until just combined.
Heat the oil
Heat oil in a wide pan over medium-high heat. The oil should shimmer but not smoke.
Fry until golden
Spoon small portions into the pan and flatten slightly. Cook until deeply golden on both sides.
Drain and rest
Move latkes to a rack to stay crisp before serving.
Potato Latke Recipe Variations
Sweet potato version
Replace half or all of the russet potatoes with grated sweet potatoes for a slightly sweet, softer-centered latke that still crisps well.
Gluten-free option
Skip the flour and use potato starch or cornstarch. This keeps the potato latke recipe crisp without changing flavor.
Herb-forward latkes
Add finely chopped chives, parsley, or dill to the batter for a fresh, savory note that pairs well with sour cream.
Cheese-enhanced latkes
Mix in a small handful of grated parmesan or sharp cheddar for extra richness and crisp edges.
Air-fryer method
Lightly brush latkes with oil and cook in an air fryer for a lighter, less oily variation.
Storage and Reheating
| Topic | Best Practice | Helpful Notes |
|---|---|---|
| Short-term storage | Cool completely, then refrigerate in an airtight container | Prevents steam from softening the latkes |
| Layering method | Place parchment paper between layers | Keeps latkes from sticking together |
| Refrigeration time | Up to 3 days | Texture stays best within this window |
| Freezing option | Freeze in a single layer, then store in freezer bags | Ideal for make-ahead potato latke recipe prep |
| Oven reheating | Heat at 375°F for 8–10 minutes | Restores crisp edges evenly |
| Air fryer reheating | Reheat at 350°F for 4–6 minutes | Fast and keeps latkes crunchy |
| Microwave use | Not recommended | Causes soggy texture |
Serving Suggestions for Potato Latkes
Classic toppings
Serve this potato latke recipe with sour cream and applesauce for a traditional balance of savory and sweet flavors.
Brunch-style plates
Top latkes with a fried or poached egg and a sprinkle of fresh herbs for a satisfying brunch option.
Savory upgrades
Add smoked salmon, crème fraîche, and chives for a richer, more elegant presentation.
Snack-friendly serving
Offer smaller latkes with simple dipping sauces like garlic yogurt or herbed sour cream.
Holiday platters
Arrange latkes on a large platter with multiple toppings so guests can customize each bite, making them ideal for gatherings and celebrations.
Nutrition Information (Per Serving)
| Nutrient | Approx. Amount | What It Means |
|---|---|---|
| Calories | 220 kcal | Provides quick energy from potatoes and oil |
| Carbohydrates | 24 g | Main energy source from potatoes |
| Protein | 5 g | Comes mainly from eggs |
| Total Fat | 12 g | From frying oil and eggs |
| Saturated Fat | 2 g | Moderate amount when fried properly |
| Fiber | 2 g | Supports digestion |
| Sodium | 320 mg | Depends on added salt |
| Cholesterol | 70 mg | Naturally present from eggs |
Potato Latke Recipe FAQs
Q1. Why are my potato latkes soggy?
Excess moisture in the grated potatoes is the main cause. Squeeze them thoroughly and fry in hot oil.
Q2. What potatoes are best for crispy latkes?
Russet potatoes work best due to high starch content, which helps the latkes hold together and crisp.
Q3. Can I make latkes ahead of time?
Yes, refrigerate or freeze cooked latkes. Reheat in the oven or air fryer to restore crispiness.
Q4. Can I bake instead of frying?
Baking is possible but yields softer latkes. Frying gives the classic crispy texture.
Q5. Are potato latkes and potato pancakes the same?
They’re similar, but latkes are typically thinner, crispier, and traditional in Jewish cuisine.
