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    Home » Recipes » Jewish

    The Ultimate Crispy Latke Recipe

    Published: Nov 18, 2022 Modified: Nov 18, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Potato latkes on a platter next to applesauce.
    Potato latkes on a platter surrounding a bowl of applesauce.

    Make these winning latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.

    There is nothing better than a warm, crispy potato latke topped with apple sauce. It's the highlight of Hanukkah for me, which is why I thoroughly recipe-tested these perfect crispy latkes to share with you!

    Potato latkes on a platter next to applesauce.
    TABLE OF CONTENTS hide
    1 Why this recipe works
    2 Ingredients & substitutions
    3 How to make this recipe
    4 FAQs
    5 More Recipes for Hanukkah
    6 Crispy Potato Latkes

    Why this recipe works

    This recipe uses ingredients that are easy to find, and yield the perfect latkes.

    We leave out potato starch as it's not needed – the egg is the binder and these latkes crisp up wonderfully. During recipe testing, the batches with and without potato starch were equally crispy.

    We use all-purpose flour instead of matzo meal because matzo meal comes in various levels of coarseness, and you have to alter the amount depending on the type you use. All-purpose flour is more consistent, and the only downside is that these are not kosher for Passover. Good thing we make them for Hanukkah!

    The grated potatoes, onions, and apple are squeezed dry before forming into latkes, which is a crucial step to remove excess moisture. This helps the latkes crisp up when fried in oil, rather than become soggy.

    The apple brings the right amount of moisture and additional flavor that balances the fried potato latke perfectly.

    My make-ahead tip so you're not rushing to serve your latkes is to make them a few hours in advance and keep them warm in the oven on a wire rack at 200F with the door slightly ajar (do this for no more than 2 hours).

    Ingredients & substitutions

    Potatoes and other latke ingredients on a countertop.

    Russet potatoes – Russet potatoes produce the best result, due to their high starch content. Russet potatoes also don't produce latkes that fall apart. Yukon gold potatoes are a close substitution, but not perfect.

    Apple – Any apple will work, but I recommend trying to stick with a crisp apple variety and staying away from a grainy one, like a Red Delicious.

    Oil – I use vegetable or canola oil for frying, as they have high smoke points.

    Eggs – This is the binder in the recipe. I am often asked for vegan substitutes, and although I haven't tried the following in this recipe, they should work if you add a little potato starch: aquafaba or ground flaxseed in water.

    How to make this recipe

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    First, grate the potatoes, and squeeze the shredded mix until they are as dry as possible. You can use cheesecloth, a nut milk bag, or your hands. If using your hands, just squeeze a handful at a time and transfer the dry potatoes to another bowl.

    I use a food processor to shred the potatoes instead of doing it by hand. Use the large grater if grating with a food processor or by hand.

    Next, grate and dry the onion and apple. Add them both to the potatoes.

    Now it's time to mix in 3 eggs and the salt. Add in ½ cup of all purpose flour, then add 2 tablespoons of the flour at a time until the mix can be formed together. A great indication that the mix is ready is when the mixture starts sticking together in your hands.

    Grated potato patty in a hand.

    Pour ½ inch of oil into a cast-iron pan over medium heat. Wait for the oil to heat to the point where a the latke will sizzle as you add it in.

    Time to fry

    Ideal frying temperature is 350-375F. If you have a thermometer to help you monitor the temperature, it helps even though it isn't necessary.

    Make a mini-latke to taste test for the salt level. Fry the mini-latke until it's golden brown on each side. Taste the late, and adjust the remaining mix if needed.

    Make each latke about 3-4 inches wide and just under 1-inch thick in the middle. I find it really helps to form a ball first, then flatten into the patty.

    When you place your latkes into the oil, do not to overcrowd the pan. Keep the latkes spread out with plenty of room. This helps them crisp up. If using a 12-inch pan, don't cook more than 4 at a time. 10-inch pan, 3, and 8-inch pan, 2.

    Cook the latkes until they are golden brown on one side. Flip, then cook the other side until golden brown. Flip again, and let the latkes get darker golden and crispy on both sides.

    Latkes frying in a cast iron pan.

    When ready, drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

    Fried potato latkes on a paper bag.

    Serve with a heaped helping of apple sauce and sour cream, and dip away!

    FAQs

    Why are my latkes soggy?

    Latkes can become soggy if not enough moisture is squeezed out of of the ingredients before forming the batter. Crowding the pan while frying can also yield a soggy latke.

    Why are latkes eaten at hanukkah?

    Burning oil is central to the story of hanukkah, so oily foods or foods cooked in oil (like latkes) are eaten to commemorate the holiday.

    Why are latkes served with applesauce?

    Applesauce is sweet and a little tart, which perfectly complements the denser, starchy, and fried taste of the latkes. Combined, applesauce and latkes create the perfect bite!

    Why are my latkes oily?

    Frying at the wrong temperature or not having a well-binded patty can yield an oily latke.

    Potato latkes on a platter surrounding a bowl of applesauce.

    More Recipes for Hanukkah

    Make these fantastic Jewish recipes for your upcoming Hannukah feast.

    • Braised Brisket in Red Wine & Honey
    • Mashed Potato Latkes
    • Nutella Sufganiyot
    • Homemade Dark Chocolate Gelt (with optional filling!)

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Potato latkes on a platter surrounding a bowl of applesauce.
    Print Recipe
    5 from 1 vote

    Crispy Potato Latkes

    Make these perfectly crispy latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Appetizer, Main Course
    Cuisine: Jewish, polish
    Diet: Kosher, Vegetarian
    Servings: 4
    Calories: 449kcal
    Author: Candice

    Equipment

    • Cast Iron Pan

    Ingredients

    • 3 lbs. russet potatoes peeled
    • 1 large yellow onion
    • 1 apple
    • 3 eggs
    • ¾ cup all-purpose flour use up to 1 cup, and use matzo meal during Passover
    • 2 teaspoon salt use up to 4 teaspoons
    • oil for frying, vegetable or canola
    • Applesauce and/or sour cream for serving

    Instructions

    • Grate* the potatoes, and squeeze the shredded mix until they are as dry as possible**.
    • Grate and dry the onion and apple. Add it to the potatoes.
    • Mix in 3 eggs and the salt. Add ½ cup of all purpose flour, then 2 tablespoons at a time until the mix can be formed together. A great indication is when the patties start sticking together in your hands.
    • Add ½ inch of oil in your cast-iron pan over medium heat***. Make a mini-latke to taste test for salt. Golden brown on each side.
    • Make each latke 3-4 inches wide and just under 1-inch thick in the middle. It helps to form a ball first, then the patty.
    • Cook the latkes until they are golden brown on one side, being sure not to crowd the pan****. Flip, then cook the other side until golden brown. Flip again, and let the latkes get darker golden and crispy on both sides.
    • Drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

    Video

    Notes

    This recipe makes 12 latkes plus the tester latke.
    * I use a food processor to shred the potatoes instead of doing it by hand. Use the large grater if grating with a food processor or by hand.
    ** You can use cheesecloth, a nut milk bag, or your hands. If using your hands, just squeeze a handful at a time and transfer the dry potatoes to another bowl.
    *** Wait for the oil to heat to the point where a the latke will sizzle as you add it in. Ideal frying temperature for the oil is 350-375F.
    **** Don't crowd the pan when cooking your latkes. If using a 12-inch pan, don't cook more than 4 at a time. 10-inch pan, 3, and 8-inch pan, 2.
    Make a few hours in advance and keep warm in the oven on a wire rack at 200F with the door slightly ajar so they don't get soggy. Do this for no more than 2 hours.
    Nutrition facts include 1 teaspoon of oil absorbed into the latke during frying.

    Nutrition

    Calories: 449kcal | Carbohydrates: 89g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 1810mg | Potassium: 1593mg | Fiber: 7g | Sugar: 9g | Vitamin A: 207IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 5mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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