Shredded potato fritters fried golden and crispy
Crispy Potato Pancakes (Latkes)
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
12 pancakes
Difficulty
Easy
Cost
Budget
$
Crispy Potato Pancakes (Latkes)
Shredded potato fritters fried golden and crispy
★4.5(13)
Shredded potatoes and onion fried into crispy, golden pancakes with lacy edges and a tender center. Serve with sour cream and applesauce for a classic combination.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These potato pancakes—latkes—are all about achieving maximum crispiness with a fluffy interior. The key is squeezing out every drop of moisture from the potatoes before frying.
The best side dishes do not just accompany the main course — they elevate the entire meal. This one brings flavor and personality to the table.
Ingredients
- 2 lbs russet potatoes, peeled and shredded
- 1 onion, grated
- 2 eggs, beaten
- 3 tbsp all-purpose flour or matzo meal
- 1/2 cup vegetable oil for frying
- Salt and pepper to taste
Instructions
- 1
Shred potatoes and onion using a box grater or food processor. Place in a clean kitchen towel and wring out all excess moisture.
- 2
Toss potatoes with eggs, flour, salt, and pepper in a large bowl.
- 3
Heat 1/4 inch oil in a large skillet over medium-high heat until shimmering.
- 4
Drop 1/4 cup mounds into the oil, flatten with a spatula, and fry 3-4 minutes per side until deep golden and crispy.
- 5
Drain on a wire rack over a sheet pan. Season immediately with salt. Serve with sour cream and applesauce.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
All-purpose flourMatzo meal for Passover
Use the same amount of matzo meal
Russet potatoesYukon Gold potatoes
Slightly creamier texture but still delicious
Tips & Storage
Pro Tips
Squeeze the potatoes in a clean towel until absolutely no more liquid comes out—this is the secret to crispy latkes.
Keep finished pancakes warm in a 200°F oven on a wire rack while you fry the rest.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on a wire rack in a 400°F oven for 8-10 minutes to restore crispiness.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates14g
Fat30g
Fiber280mg
Sugar3g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make them with sweet potatoes?
- Yes—sweet potato latkes are delicious. They brown faster, so watch the heat.
- Why are my latkes soggy?
- The potatoes weren't squeezed dry enough, or the oil wasn't hot enough.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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