These are my take on my husband's grandma's potato latkes recipe! These crispy latkes are deeply golden brown, perfect for serving alongside my homemade applesauce and a dollop of sour cream. We adapted the recipe from an old index card left by his grandma Figa, so they capture the true spirit of her cooking with a few modern techniques.
A few years back, my husband Danny's cousin shared their grandmother's recipe for homemade latkes. At their family's Hanukkah party, we gathered around the kitchen island, peering at his grandmother's handwritten recipe card. As we talked through the recipe, we noticed one intriguing technique.
These days, most latke recipes have you shred the potatoes on the coarse end of the box grater. Grandma Figa, though, used to grate everything on the finer side of the box grater. We tested both methods at the party and found that her latkes had a fluffy, soft interior, more like a pancake. The more common practice, on the other hand, yielded thinner, crispier latkes.
Why You'll Love This Recipe
So, which variation was better? Everyone loved both versions. The recipe I'm sharing with you today uses the larger shred side because we love crispy latkes.
Here's why you'll love it, too:
- They're easy. Like traditional latkes, these use just a few simple ingredients, and the process is quite easy!
- They're crispy. I have you wring out excess moisture twice, which ensures crispy, crunchy latkes.
For more holiday recipes, try my baked brie with fig jam, fluffy focaccia, or egg yolk ravioli.
Ingredient Notes
- Potatoes: Russet potatoes or Idaho potatoes are the preferred potato here, because of their high starch content which helps hold the latkes intact. Stay away from Yukon gold or red bliss.
- Matzo Meal: Just like in grandma Figa's recipe, I call for a bit of matzo meal to help bind the potatoes together. In a pinch, you can also use matzo ball mix.
- Neutral Oil: You'll need a neutral oil for frying, such as canola oil or peanut oil. Though it is a Roman tradition, don't use olive oil as it can change the flavor too much.
- Applesauce: You can use store-bought applesauce or follow my recipe below for a homemade version!
For a full list of ingredients and their quantities, refer to the recipe card.
How to Make Potato Latkes
Step 1 - In a food processor with the shredding disc (or using a box grater/hand grater), grate the onion and potato.
Step 2 - Set a cheesecloth or thin kitchen towel over a large bowl. Transfer the onion-potato mixture to the cheesecloth, season with salt, then grab the ends and squeeze out as much moisture as possible into the bowl.
It can take a few minutes of squeezing to get all of the liquid out, but don't skip this step! It's necessary for a crispy texture.
Step 3 - Pour out the excess liquid from the bowl, then add the onion-potato mixture back in. Stir in the baking soda, matzo meal, eggs, and lots of black pepper, and toss to combine. Place the batter back into the cheesecloth, and squeeze out any additional liquid.
TIP: The white, chalky paste at the bottom of the liquid is actually potato starch, which is a great binder! I like to mix in a little bit of paste into the batter for extra crispiness.
Step 4 - Meanwhile, preheat about ¼-inch of oil in a large skillet or frying pan over medium-high heat. Drop batter into the hot oil in ¼-cup spoonfuls.
TIP: Test one latke first so that you can adjust the seasoning or the temperature of the pan for the rest of the batch.
Step 5 - Fry on both sides until golden brown and crispy, about 2 - 3 minutes per side.
Step 6 - Drain the latkes on a paper-towel lined plate set on a baking sheet, and repeat the frying process. I like to cook about 3 - 4 at a time to avoid overcrowding the hot pan.
Expert Tips
- For the perfect latke, use a frying thermometer to ensure the oil is at the right temperature (about 350°F - 360°F)! If it's too hot, it'll burn on the outside, and if it's too cold, it'll be greasy and won't crisp up.
- If you're hand-shredding the potatoes, I recommend immersing them in cold water to prevent them from oxidizing and browning.
Storage Instructions
Latkes are best eaten fresh out of the fryer, but they can be kept warm stored on a wire rack set over a baking sheet in the oven at 250°F. This is a great option for a dinner party, where you need to serve lots of latkes!
You can also store leftover latkes in an airtight container in the fridge for 3 - 5 days and reheat them in a 350°F/177°C oven for 10 minutes until warmed through.
Recipe FAQs
Latkes are a type of potato pancake traditionally prepared by Ashkenazi Jewish people to celebrate Hanukkah. Potato pancakes, as a broader term, may vary in ingredients and preparation methods across different culinary traditions.
I recommend using a neutral oil with a high smoke point such as canola, peanut, or grapeseed oil.
If your latkes don't have enough binder, they may fall apart. You can add a bit more matzo meal if needed to keep them together.
Other recipes you might like:
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
For even more cozy recipes, be sure to subscribe to my newsletter.
Grandma's Potato Latkes
Equipment
- Cheesecloth, or thin cotton dish cloth, thin t-shirt, or salad spinner
- 10-inch Cast Iron Skillet, or heavy-bottomed skillet
- Wire Rack, optional
Ingredients
For the latkes:
- 4 medium russet potatoes, scrubbed and peeled
- 1 medium onion, peeled
- 2 teaspoons Diamond Crystal Kosher Salt, or 1 teaspoon Morton Kosher Salt or Sea Salt
- ¼ teaspoon baking soda
- ⅓ cup matzo meal, or matzo ball mix
- Black Pepper
- 2 large eggs, plus more if needed | beaten
- Neutral oil, for frying
- Flaky salt, for topping
For serving:
- A handful freshly minced parsley or dill, optional
- ½ cup applesauce, homemade or store-bought | recipe follows
- ½ cup sour cream
For the homemade applesauce (optional):
- 6 medium apples, about 3 pounds (such as Honey Crisp, Granny Smith, or Macintosh) | peeled, cored, and diced
- 1 ¼ cups apple cider, plus more if needed
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- A pinch salt
Instructions
For the latkes:
- Line a large bowl with cheesecloth, a thin cotton dishcloth, or a thin t-shirt.
- Grate 4 medium russet potatoes and 1 medium onion using the large, coarse holes on a box grater, food processor, or hand grater. Add the vegetables and 2 teaspoons Diamond Crystal Kosher Salt into the bowl.Note: A hand grater will not get as many “stringy” ends that you might typically see in popular latke recipes — for those, you’ll likely need a food processor.
- Grab the ends of the cheesecloth together and squeeze as much liquid as possible out of the cheesecloth. The potatoes and onions release a lot of liquid, so don’t worry if this takes a few minutes.
- Once the potatoes and onions are as dry as possible, transfer the potato/onion mixture directly into the bowl and set aside the cheesecloth (you will use it again in a few minutes).
- Add ¼ teaspoon baking soda, ⅓ cup matzo meal, a generous amount of freshly ground black pepper, and 2 eggs to the bowl and mix until just combined. If you find that the batter is not holding together, you can add the final egg.
- Prep the oil for frying: In a large cast-iron or heavy bottomed skillet, add about ¼-inch of oil and set to medium-high heat. The oil is ready when sizzling, but not smoking (between 350℉ - 360℉). Note: You want enough oil so that at least half of your latke is submerged to ensure even cooking.
- While the oil is heating, place the latke batter back into the cheesecloth and gently squeeze out any excess liquid once more. Note: This time, you don't need to worry about aggressively removing out any liquid, just 1 - 2 squeezes should be good!
- To form a latke, scoop ¼ cup of batter into your hands and loosely form into a patty (don’t pack it down or it will get dense), about 3 - 4 inches in diameter and ¼ to ⅛ inches thick, depending on your desired thickness and width.
- Note: I highly recommend trying a small test latke to see how it comes out. Once you've tasted a tester, see if you need to adjust the salt, thickness, or heat before frying the rest.Fry the rest of the latkes: Carefully place a latke into the oil using a spatula (be careful, since the oil is hot!). I typically cook 3 - 4 latkes at a time in the oil. You can also spoon a bit of batter directly into the pan to make it easier.
- Cook until golden brown on one side, about 2 - 3 minutes, then flip with a metal spatula until the other side is golden brown. Typically, this takes about 4 - 6 minutes total.
- Once the latke is cooked, transfer to a wire rack lined with paper towels (or a plate lined with paper towels). Gently press the latke to let any oil drain from the sides. Sprinkle with flaky salt, and allow to cool for 2 - 3 minutes.
- While the next batch is cooking, you can keep the latkes warm in the oven (especially on a wire rack on top of a baking sheet if you have one) at 250℉. However, they'll be crispiest eaten straight from the fryer.
For serving:
- Top the latkes with a bit of fresh parsley or dill if desired, and serve immediately with applesauce and sour cream.
For the homemade applesauce (optional):
- To a large dutch oven or heavy-bottomed pot, add all ingredients.
- Cover and bring to a boil, then uncover and reduce the heat to a simmer. Simmer for 20 - 25 minutes until the apples mash easily with a fork or spoon. This may take a bit longer, depending on the kind of apples you have.
- To finish the applesauce:For a chunky mash, you can mash the apples directly in the pot with a fork or potato masher until you’ve reached the desired consistency. Transfer to a serving bowl and let cool before serving. At this point, you can also season the applesauce again with more cinnamon or salt if desired. If you want more sweetness, I recommend adding some maple syrup. For a smooth mash, transfer the apple mixture to a blender. Blend until smooth. At this point, you can also season the applesauce again with more cinnamon or salt if desired. If you want more sweetness, I recommend adding some maple syrup.
Notes
- Squeezing as much liquid out as possible is one of the biggest contributing factors to a good latke. This is why a thinner cloth, like cheesecloth, is better because it’s easier to squeeze out that liquid.
- Do not let your latke batter sit out — prep the ingredients and make the batter right before frying. Otherwise, the potatoes can oxidize too much and turn brown. If you’re worried about oxidation, you can add toss them in cold water with a squeeze of lemon juice. But either way, you’re going to want to make your latkes as quickly as possible from when you start grating the potatoes and onion.
- Storage Instructions: Latkes are best eaten fresh out of the fryer, but they can be kept warm stored on a wire rack set over a baking sheet in the oven at 250°F. You can also store leftover latkes in an airtight container in the fridge for 3 - 5 days and reheat them in a 350°F/177°C oven for 10 minutes until warmed through.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
