Latkes
This post may contain affiliate links. Read my full disclosure policy. These crispy, golden latkes are a classic Hanukkah favorite. Whether you prefer the traditional stovetop method or the mess-free oven method, this latkes recipe makes it easy to enjoy delicious potato pancakes anytime. Latkes are traditionally eaten during the Jewish holiday of Hanukkah, when it is customary to eat foods fried in oil. At any Hanukkah party, you’ll likely find an apron-clad Jewish mother standing at the stove frying up these onion-scented potato pancakes. This tradition can be fun, but it can also be messy and hectic with hot oil splattering all over the stove and children running underfoot. That’s why I was thrilled to discover that potato latkes can also be fried in the oven! This recipe offers two methods: the quick stovetop method, which requires cooking in batches, and the oven method, which takes longer but cooks all the latkes at once and is less messy. Serve latkes with sour cream and applesauce. “These turned out great! I used the oven method and they were so crispy and delicious!” What You’ll Need To Make Potato Latkes Russet Potatoes: These starchy potatoes are perfect for latkes, giving them a crispy exterior and fluffy interior. Yellow Onion: Adds a subtle sweetness and depth of flavor. Eggs: Help bind the ingredients together, ensuring the latkes hold their shape when frying. Salt: Enhances the flavors of the potatoes and onions. Baking Powder: Adds a touch of lift, making the latkes light and crisp. All-Purpose Flour: Helps absorb moisture and adds structure to the latke batter. Vegetable Oil: Used for frying. Sour Cream and Applesauce: Classic, tangy and sweet accompaniments to balance the taste of the savory latkes. Jump to the printable recipe for precise measurements Russet Potatoes: These starchy potatoes are perfect for latkes, giving them a crispy exterior and fluffy interior. Yellow Onion: Adds a subtle sweetness and depth of flavor. Eggs: Help bind the ingredients together, ensuring the latkes hold their shape when frying. Salt: Enhances the flavors of the potatoes and onions. Baking Powder: Adds a touch of lift, making the latkes light and crisp. All-Purpose Flour: Helps absorb moisture and adds structure to the latke batter. Vegetable Oil: Used for frying. Sour Cream and Applesauce: Classic, tangy and sweet accompaniments to balance the taste of the savory latkes. Jump to the printable recipe for precise measurements Step-By-Step Instructions Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand with a box grater. Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with a wad of paper towels or a clean dishcloth to wring out excess moisture. Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour. Mix until evenly combined. For the stovetop method: In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Drop mounds of batter into the hot pan and flatten slightly with a spatula. Reduce the heat and cook until the bottom of the latkes are golden brown and crispy. Flip and cook until the second side is golden, another 4 to 5 minutes. For the oven method: Preheat oven to 425°F and put 2 oven racks in the centermost positions. Fill two heavy nonstick rimmed baking sheets with ½ cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Carefully remove the pans from the oven, drop mounds of batter onto the baking sheets, and press down to flatten. Bake for 15 to 20 minutes, or until the bottoms are golden. Carefully remove the pans from the oven and flip. Cook about 10 minutes more, until the latkes are crisp and golden brown all over. After cooking on the stovetop or in the oven, drain the latkes on paper towels. Latkes are best served fresh, but they reheat well; they can also be frozen for up to three months. You May Also Like RecipeComments (298)Add Comment Recipe Comments (298) Add Comment Ingredients 2 pounds russet potatoes (2 to 3 potatoes) 1 medium yellow onion, peeled (about the size of a baseball) 2 large eggs 1½ teaspoons salt 2 teaspoons baking powder ¼ cup all-purpose flour Vegetable oil, for frying Sour cream and applesauce, for serving 2 pounds russet potatoes (2 to 3 potatoes) 1 medium yellow onion, peeled (about the size of a baseball) 2 large eggs 1½ teaspoons salt 2 teaspoons baking powder ¼ cup all-purpose flour Vegetable oil, for frying Sour cream and applesauce, for serving Instructions If using the oven method, preheat the oven to 425°F and set two oven racks in the centermost positions. Make the Batter: Peel the potatoes, then coarsely grate them with the onion together using a food processor fitted with the grating blade—or by hand, using a box grater. Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with a wad of paper towels or a clean dishcloth to wring out excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour. Mix until evenly combined. Stovetop Method: In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Once the oil is hot and shimmering, drop mounds of batter (about 3 tablespoons) into the hot pan (the batter should sizzle when you drop it in). Flatten the mounds slightly with a spatula. Reduce the heat to medium and cook until the bottom of the latkes are golden brown and crispy, about 5 minutes. Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary. Transfer the latkes to a baking sheet lined with paper towels to drain. Repeat with the remaining batter, adding more oil as necessary. Oven Method: Fill two heavy nonstick rimmed baking sheets with ½ cup oil each (see note). Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop mounds of batter (about 3 tablespoons) onto the baking sheets, spacing the latkes about 1½ inches apart. Using the back of a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a baking sheet lined with paper towels. Serve the latkes warm with sour cream and applesauce. Note: If using the oven method, you'll need two heavy nonstick rimmed baking sheets. Be sure they are truly nonstick and in good shape, otherwise the latkes will stick. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the latkes when frying. Make-Ahead/Freezer Friendly Instructions: Latkes are best served fresh from the skillet or oven, but they reheat well. Place them on a foil-lined baking sheet in a 375°F-oven for about 10 minutes, or until hot. They can also be frozen for up to three months; reheat directly from the freezer; allow a few extra minutes in the oven. If using the oven method, preheat the oven to 425°F and set two oven racks in the centermost positions. Make the Batter: Peel the potatoes, then coarsely grate them with the onion together using a food processor fitted with the grating blade—or by hand, using a box grater. Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with a wad of paper towels or a clean dishcloth to wring out excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour. Mix until evenly combined. Stovetop Method: In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Once the oil is hot and shimmering, drop mounds of batter (about 3 tablespoons) into the hot pan (the batter should sizzle when you drop it in). Flatten the mounds slightly with a spatula. Reduce the heat to medium and cook until the bottom of the latkes are golden brown and crispy, about 5 minutes. Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary. Transfer the latkes to a baking sheet lined with paper towels to drain. Repeat with the remaining batter, adding more oil as necessary. Oven Method: Fill two heavy nonstick rimmed baking sheets with ½ cup oil each (see note). Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop mounds of batter (about 3 tablespoons) onto the baking sheets, spacing the latkes about 1½ inches apart. Using the back of a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a baking sheet lined with paper towels. Serve the latkes warm with sour cream and applesauce. Note: If using the oven method, you'll need two heavy nonstick rimmed baking sheets. Be sure they are truly nonstick and in good shape, otherwise the latkes will stick. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the latkes when frying. Make-Ahead/Freezer Friendly Instructions: Latkes are best served fresh from the skillet or oven, but they reheat well. Place them on a foil-lined baking sheet in a 375°F-oven for about 10 minutes, or until hot. They can also be frozen for up to three months; reheat directly from the freezer; allow a few extra minutes in the oven. Nutrition Information Powered by Per serving (18 servings) Serving size: 1 latke Calories: 71 Fat: 2 g Saturated fat: 0 g Carbohydrates: 11 g Sugar: 1 g Fiber: 1 g Protein: 2 g Sodium: 153 mg Cholesterol: 21 mg Per serving (18 servings) Serving size: 1 latke Calories: 71 Fat: 2 g Saturated fat: 0 g Carbohydrates: 11 g Sugar: 1 g Fiber: 1 g Protein: 2 g Sodium: 153 mg Cholesterol: 21 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: AppetizersBreakfast & BrunchHolidaysVegetables & SidesVegetarianJewish Appetizers Breakfast & Brunch Holidays Vegetables & Sides Vegetarian Jewish