Classic Potato Latkes Recipe (Crazy Easy)

Golden, crispy, and irresistibly satisfying—these Classic Potato Latkes are everything you want in a comfort food, and they come together with minimal effort. Whether you’re celebrating Hanukkah or just craving something savory and delicious, this easy recipe delivers on crunch, flavor, and simplicity. With just a handful of humble ingredients and a hot skillet, you’ll have a plate of golden latkes ready in no time. Perfect for busy weeknights or last-minute brunch ideas!

Why You’ll Love This Recipe

• Crazy Easy to Make: No fancy equipment or complicated steps—just grate, mix, fry, and enjoy. It doesn’t get more straightforward than this.
• Crispy Outside, Tender Inside: These latkes fry up with beautifully crisp edges while staying tender and flavorful in the center.
• Budget-Friendly: Simple pantry staples shine in this dish. It’s hearty, satisfying, and made with ingredients you likely already have.
• Customizable: Keep them classic, or spice them up with your favorite herbs and toppings. They’re a blank canvas for creativity!

Ingredients You’ll Need

Let’s break down the essentials and why each one matters for perfect latkes:

• Russet Potatoes: High starch content makes them ideal for getting that golden, crispy exterior. No need to peel if you like a rustic texture.
• Onion: Adds depth of flavor and a touch of sweetness when cooked. Grate it right in with the potatoes for the best results.
• Egg: Acts as a binder to hold everything together. Don’t skip it—no one wants a crumbly latke!
• Flour: Helps firm up the batter and gives structure. You can sub in matzo meal if you’re going traditional.
• Salt and Pepper: Essential for bringing out the flavor of the potatoes. Don’t be shy—season well!
• Oil for Frying: Use a neutral oil with a high smoke point like canola or vegetable oil for best frying results.

Variations

Want to give your latkes a little twist? Try one of these fun spins:

• Zucchini Latkes: Swap out half the potatoes for shredded zucchini (just squeeze out all the water!).
• Spicy Kick: Add a pinch of cayenne or chopped jalapeño for a bold burst of flavor.
• Cheesy Latkes: Stir in some shredded cheddar or parmesan for a richer, more indulgent version.
• Herbed Version: Mix in chopped fresh herbs like dill, parsley, or chives for extra freshness.

How to Make Classic Potato Latkes

Step 1: Prep the Potatoes and Onion

Grate the potatoes and onion using a box grater or food processor. Transfer to a clean dish towel or cheesecloth and squeeze out as much liquid as possible. This step is critical for crispy latkes.

Step 2: Mix the Batter

In a large bowl, combine the grated mixture with the egg, flour, salt, and pepper. Stir until everything is well combined and sticky. If it looks too wet, add a bit more flour.

Step 3: Heat the Oil

In a large skillet, pour in enough oil to cover the bottom and heat over medium-high. It should shimmer but not smoke—test with a small bit of batter, it should sizzle immediately.

Step 4: Fry the Latkes

Scoop about 2 tablespoons of the mixture into the hot oil and flatten slightly. Fry in batches, about 3–4 minutes per side, until deeply golden brown. Don’t overcrowd the pan—give them room to crisp!

Step 5: Drain and Serve

Transfer the cooked latkes to a paper towel-lined plate to drain any excess oil. Keep them warm in a low oven if needed.

Pro Tips for Making the Recipe

• Squeeze Out All the Liquid: This cannot be overstated. The drier your potato-onion mix, the crispier the latkes.
• Keep the Oil Hot: Use medium-high heat and adjust as needed. If the oil’s too cool, your latkes will be soggy.
• Don’t Flip Too Soon: Let them get that deep golden crust before turning—patience pays off.
• Batch Cooking: Fry in batches and place finished latkes in a warm oven to stay crispy while you finish the rest.

How to Serve

Latkes are incredibly versatile. Here’s how to make them the star of your table:

Toppings:

Top with sour cream and applesauce—a classic combo that balances savory and sweet beautifully. Or try Greek yogurt, smoked salmon, or a dollop of crème fraîche with chives for an upscale twist.

Sides:

Pair with a simple green salad or roasted vegetables. They’re also great alongside eggs for breakfast or brunch.

Entertaining:

Serve as a party appetizer with various dips or make mini latkes for easy finger food.

Make Ahead and Storage

Storing Leftovers

Keep leftover latkes in an airtight container in the fridge for up to 3 days. They hold up surprisingly well and reheat beautifully.

Freezing

Freeze cooked and cooled latkes in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or container. They’ll keep for up to 2 months.

Reheating

Reheat in the oven at 375°F until hot and crispy again—skip the microwave unless you like them soft.

FAQs

Can I make latkes ahead of time?
Absolutely! Fry them earlier in the day, let them cool, then reheat in a hot oven right before serving. They’ll be nearly as crispy as fresh.

Do I need to peel the potatoes?
Nope! Leaving the skin on adds texture and rustic flavor, but you can peel them if you prefer a smoother finish.

Why are my latkes falling apart?
It’s likely a moisture or binding issue. Make sure you squeezed out enough liquid and added enough egg and flour to hold the mixture together.

What’s the best oil for frying latkes?
Stick with neutral oils like canola, vegetable, or sunflower oil. These have a high smoke point and won’t overpower the flavor.

Final Thoughts

These Classic Potato Latkes are a total game-changer when you need something quick, cozy, and crowd-pleasing. Whether you’re celebrating a holiday or just indulging in a crispy potato craving, this recipe delivers every single time. Try it out, and don’t be surprised if they disappear faster than you can fry them!

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