Quick Meals

Latkes (Crispy Outside, Tender Inside, Gone in 5 Minutes)

3 min

Twist the grated potato and onion in a towel and squeeze until your hands ache, because every drop of liquid you wring out is one less thing keeping the latke from crisping. Then scrape the starchy white paste off the bottom of the bowl and stir it back in. That sediment is the binder, which is why these hold together with just two eggs and a quarter cup of flour. Fry them in a quarter inch of oil at medium-high, give each side three or four minutes, and rest them on a wire rack so the bottoms stay crisp instead of steaming soft.

By Nora Calloway

A little backstory

Latkes go back to Eastern European Jewish kitchens, where the fried potato pancake became tied to Hanukkah for a practical reason: the oil. The story goes that the holiday's small jar of oil burned for eight nights, so foods cooked in oil carry the meaning. Potatoes were a later swap, cheap and plentiful, replacing the cheese and other vegetables earlier cooks used.

Latkes are simple: potatoes, onion, egg, flour, salt. But the difference between sad, soggy disks and transcendent, shatteringly crisp pancakes is one thing—water. Squeeze. Then squeeze again. That’s the secret. Serve with applesauce or sour cream. Watch them vanish.

1 1

Grate the Potatoes and Onion

Peel potatoes. Grate using a box grater or food processor with shredding disc.

Grate onion as well.

2 2

SQUEEZE (Crucial Step)

Transfer grated mixture to a clean kitchen towel or cheesecloth.

Twist and squeeze HARD over a bowl until no more liquid comes out.

Discard liquid, but keep the starchy white sediment at the bottom of the bowl—add it back to the potatoes.

3 3

Make the Batter

In a large bowl, combine squeezed potato-onion mixture, eggs, flour, salt, and pepper.

Mix well. The batter should be moist but not wet.

4 4

Heat the Oil

Pour ¼ inch of oil into a large skillet over medium-high heat.

Oil is ready when a shred of potato sizzles immediately.

5 5

Fry the Latkes

Scoop about 2 tablespoons of batter per latke. Drop into oil and flatten slightly.

Fry for 3-4 minutes per side until deep golden brown and crispy.

Drain on a wire rack (not paper towels—paper traps steam).

6 6

Serve Immediately

Serve hot with applesauce and sour cream on the side.

Sprinkle with extra salt while still hot.

Summary

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Yield: About 12 latkes

Difficulty: Easy

Storage Notes

Latkes reheat beautifully in a 400°F oven or air fryer for 5 minutes. Refrigerate for up to 3 days. Do not microwave—soggy disaster. Uncooked batter does not store well (potatoes oxidize). Make fresh.

The Ingredients

Everything you need.

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Yield

About 12 latkes

Ingredients

Makes about 12 latkes (serves 4).

2 lbs russet potatoes (about 4 medium)
1 small onion
2 large eggs, beaten
¼ cup all-purpose flour or matzo meal
1 teaspoon salt
½ teaspoon black pepper
Oil for frying (vegetable or canola)
Applesauce and sour cream, for serving

Instructions

1
Grate the Potatoes and Onion. Grate the Potatoes and Onion. Peel potatoes. Grate using a box grater or food processor with shredding disc. Grate onion as well. 2 2
2
SQUEEZE (Crucial Step). SQUEEZE (Crucial Step). Transfer grated mixture to a clean kitchen towel or cheesecloth. Twist and squeeze HARD over a bowl until no more liquid comes out. Discard liquid, but keep the starchy white sediment at the bottom of the bowl—add it back to the potatoes. 3 3
3
Make the Batter. Make the Batter. In a large bowl, combine squeezed potato-onion mixture, eggs, flour, salt, and pepper. Mix well. The batter should be moist but not wet. 4 4
4
Heat the Oil. Heat the Oil. Pour ¼ inch of oil into a large skillet over medium-high heat. Oil is ready when a shred of potato sizzles immediately. 5 5
5
Fry the Latkes. Fry the Latkes. Scoop about 2 tablespoons of batter per latke. Drop into oil and flatten slightly. Fry for 3-4 minutes per side until deep golden brown and crispy. Drain on a wire rack (not paper towels—paper traps steam). 6 6
6
Serve Immediately. Serve Immediately. Serve hot with applesauce and sour cream on the side. Sprinkle with extra salt while still hot

Swaps & Substitutions

Russet potatoes → Yukon Golds work but hold more moisture, so squeeze even harder; waxy potatoes like reds make a denser, less crisp latke.
All-purpose flour → matzo meal is the traditional swap and gives a slightly coarser edge; for gluten-free use potato starch or a 1:1 GF blend.
Eggs → for egg-free, mix 3 tablespoons aquafaba or a flax egg, but expect a looser batter that needs an extra spoon of flour.
Onion → shallot works and is milder; in a pinch, 2 chopped scallions, though you lose some of the savory backbone.
Sour cream → plain Greek yogurt for serving, or skip dairy and lean on the applesauce.
Vegetable or canola oil → any neutral high-smoke-point oil; avoid olive oil, which burns at this heat and tastes wrong here.

Questions & Answers

Why did my latkes turn out greasy and soggy?

Usually the oil wasn't hot enough or you didn't squeeze the potatoes dry. A potato shred should sizzle the instant it hits the oil, and the grated mix should feel moist, not wet, before it goes in.

Can I make these ahead for a party?

Fry them fully, cool on a rack, then reheat in a single layer at 425F for about 8 minutes to bring back the crisp. They go limp if you stack them warm or microwave them.

Why does the batter turn pink or gray while I work?

Grated potato oxidizes fast once it hits air. It's harmless and fries up golden, but if it bothers you, work quickly or keep the bowl covered and fry in batches.

Box grater or food processor?

Both work. The food processor shredding disc is faster and gives even strands; the box grater gives a slightly more rustic, ragged edge that some people prefer. Either way, grate the onion too.

Do I really need a wire rack instead of paper towels?

Yes. Paper towels trap steam against the bottom and soften the crust you just worked for. A rack lets air circulate so both sides stay crisp.