These classic potato latkes are crispy at the edges, fluffy in the center, and deeply savory—everything a great latke should be. I use russet potatoes for their higher starch content, which delivers the best texture. If you want a slight sweetness, swap one russet for a sweet potato (my family swears by it).
As for binders, you have options—flour, matzo meal, breadcrumbs, even baking powder—but my favorite is potato starch. It creates an ultra-crispy exterior while keeping the mixture light, plus it’s naturally gluten-free.
Frying in neutral oil gives the most even browning, but schmaltz (chicken fat) is an excellent traditional choice. If you use schmaltz, cook over medium heat; its lower smoke point means the latkes brown faster.
Serve these latkes piping hot with sour cream and (homemade) applesauce—extra points if you top the sour cream with chives, chopped dill, chili crisp, or smoked salmon. And if you somehow have leftovers (couldn’t be me), treat them like hash browns and tuck one into a breakfast sandwich.
Tips and FAQs for the best latkes
- How do I make latkes extra crispy?
Potato starch is the key to crispy latkes. Avoid rinsing your shredded potatoes, as this will wash away their natural starch, and squeeze out as much liquid as possible from both the potatoes and the grated onion. Here, we add extra starch to help perfect those lacy, golden edges. - Can I make latkes ahead of time?
Yes! Fry them, drain well, and keep warm in a 300° oven for up to 30 minutes. To store longer, cool, then refrigerate or freeze and reheat in a 425° oven until crisp. - What’s the best oil for frying latkes?
Neutral oils like vegetable or canola oil give the most even browning. Schmaltz adds amazing flavor but browns more quickly; when using schmaltz, you’ll need to cook the latkes at a lower temperature for a longer time to avoid scorching. Avoid olive oil, which doesn’t have a high enough smoke point. - Do I have to peel the potatoes for latkes?
The potatoes for latkes aren’t traditionally peeled, and that skin adds to their texture. If you are somehow potato-skin averse, go ahead and peel them (doing so won’t greatly affect the outcome); if not, skip it.
What you’ll need
Bob’s Red Mill Potato Starch, 22-oz. bag
$10 At Amazon
Amazon Grocery Russet Potatoes, 5-lb. bag
$3 At Amazon
Amazon Grocery Yellow Onions, 3-lb. bag
$2 At Amazon
Amazon Grocery Vegetable Oil, 128-oz. jug
$10 At Amazon
Recipe information
Total Time
30 minutes
Yield
Makes 14 latkes
Ingredients
Preparation
Step 1
Using the large holes of a box grater or a food processor fitted with a coarse grating disk, grate 1 large onion and 2 lb. russet potatoes (3–4 medium). Transfer mixture to a layer of cheesecloth or kitchen towel; holding over the sink, wring out as much liquid as possible.
Step 2
Transfer grated-potato mixture to a large bowl and add 2 large eggs, ¼ cup (38 g) potato starch, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Using your hands, mix until well combined.
Step 3
Heat ⅓ cup vegetable oil in a large skillet (preferably nonstick or cast-iron) over medium-high (you can test if the oil is hot enough by dropping a dime-size scoop of potato mixture into pan; if hot oil sizzles, it’s ready). Working in batches of 3 or 4 latkes, and adding more oil between batches if needed, scoop out latke mixture with a #16 cookie scoop or ¼-cup measuring cup and drop into pan; flatten with a spatula. Cook until golden brown, 2–3 minutes per side, then transfer to a wire rack set inside a rimmed baking sheet or a paper towel–lined rimmed baking sheet. Season with salt if desired. (If you are doubling this recipe for a crowd, transfer latkes to rimmed baking sheets in a 300° oven as you go to keep warm until ready to serve.)
Step 4
Arrange latkes on a platter and serve with applesauce and sour cream on the side.
Do Ahead: Latkes can be made 30 minutes ahead. Transfer drained latkes to a rimmed baking sheet (without rack or paper towels) and keep warm in a 300° oven.
Recipe notes
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