Grandma's Potato Latkes Recipe

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Crispy, chewy, and absolutely delicious, this traditional Grandma's Potato Latkes recipe is a keeper. If you are looking for a tried and true family recipe, this is it!

Potato latkes, also known as potato pancakes, are the hit of every Hanukkah party. Who can resist shredded potatoes and onions cooked until crispy on the outside and soft on the inside? They're always everyone's favorite. So why not serve them more times a year, like for shabbat, Passover, and other Jewish holidays?

New look, same recipe! This post was updated in 2025 to include new photos, revised text, and more tips. To readers who make this recipe yearly: don't worry, the recipe remains the same.

Grandma's potato latkes topped with applesauce and sour cream.

Or sometimes you're in the mood for something a little different. In that case, make a latke variation such as Sweet Potato Latkes or Zucchini Latkes. You could even go wild and make all three!

I thought that there wasn't a way to improve on the perfection of this potato latke recipe until I discovered the Latke Toppings Bar, which adds a modern twist to this beloved classic recipe by having fun with the toppings. Read on for all the details.

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Latke Toppings Bar
Why Make This Latke Recipe
Ingredient Notes and Substitutions for Potato Latkes
Step by Step Photos
Top Tips
Make Ahead and Storage
What to serve with latkes
Frequently Asked Questions
Recipe
Comments

Latke Toppings Bar

A sign that says latke bar and 3 latkes with toppings; one with smoked salmon, one with applesauce, and one with brisket.

A wonderful addition to a Hanukkah party is a Latke Toppings Bar. It's a load of fun to serve a variety of toppings and to let your guests choose how to top their latkes. To play up the theme, include a cute sign that says “Latke Bar,” and label the options with small signs.

Traditional latke toppings include applesauce and sour cream, but latkes taste great with many different topping combinations. Here are my suggestions as well as some from members of the Facebook Jewish Holiday Cooking group. This is a hot topic in the group every Hanukkah! And let us know in the comments if you have other toppings to add to this list:

lox, creme fraiche, (or cream cheese or labneh), and chives.
shredded brisket
smoked whitefish salad
guacamole
eggplant dip
lemon herb green tahini sauce
cranberry sauce (might be leftover from Thanksgiving)
sour cream with everything but the bagel seasoning or onion dip mix
tzatziki
cinnamon applesauce

Why Make This Latke Recipe

Reliable family recipe that's been made in my family for at least four generations.
Classic Ashkenazi Jewish recipe served for Hanukkah or year round.
Crowd-pleaser: everyone loves latkes!
Add a modern twist by using creative toppings.

Ingredient Notes and Substitutions for Potato Latkes

Ingredients for potato latkes in glass bowls.

See the recipe card below for ingredient measurements and directions.

Potatoes: I recommend Yukon gold potatoes because they are moist and flavorful with a light golden color. Also, the skins of Yukon gold potatoes are so thin that peeling is optional. Russet and White Rose potatoes work well too, but those need peeling.
Onions: I like to use sweet onions. Brown, yellow, or white onions also work well.
Binders: Eggs and flour help hold the latkes together. I use unbleached all-purpose flour. If it’s Passover, I use matzo meal. Potato starch is a good gluten-free option.
Salt: Don't skimp here; salt is needed to bring out the flavors.
Oil: I recommend avocado oil or any high smoke point neutral oil like sunflower or canola oil.
Optional ingredients include: baking powder and black pepper.

Step by Step Photos

See the recipe card below for complete directions.
Use these process shots to help get the best results. These show visual cues for the recommended texture, consistency, and size.

Grated potatoes in a food processor with a bowl of oil and a bowl of minced onion.

Step 1: Chop the onions in the food processor (or by hand). Then peel and grate the potatoes in the food processor (or with a grater). Drain excess liquid very well by pressing in a colander or by squeezing in a towel.

Step 2: Transfer to a bowl, and mix in the remaining ingredients (except oil).

Step 3: Fry the latkes in thin, flat patties until they turn dark golden brown and crispy.

Blotting potato latkes on a paper towel.

Step 4: Place the latkes on paper towel to absorb some oil, and serve warm.

If you're thinking that these look great, but you'd prefer something a little "lighter" with less oil or less time at the stove, then try my potato latke muffins which are baked. They're individual mini potato kugels made in muffin tins.

Top Tips

Follow my latke making tips for the best and crispiest latkes ever!

Use a food processor for faster and easier grating. Otherwise, it’s traditional to grate by hand like most grandmas did.
Squeeze all the excess liquid out of the raw potatoes and onions using a tea towel or cheesecloth. This helps achieve the crispiest latkes.
Have the oil in the pan hot but not splattering for maximum crispiness.
Scoop up batter for each latke with a slotted spoon, leaving behind any excess liquid in the batter.
For thin and crispy latkes, flatten the batter with a spoon.
Wait for latkes to get dark golden brown on each side before flipping and removing.
Drain the latkes on a rack with paper towels.
Top the finished latkes with a light dusting of salt for extra deliciousness.
This is a large batch recipe for a holiday party. To serve four people, make ⅓ of the recipe.

Make Ahead and Storage

Make ahead: Cooked latkes can be made up to 3 days ahead of time and stored in a covered dish in the refrigerator. They can also be cooked and frozen.

How to freeze: Flash freeze latkes in a single layer on a baking sheet, and then transfer to a freezer-safe container. Remember to label and date. Store frozen latkes for up to 3 months. Reheat from frozen in the oven.

How to store: Store latkes in an airtight container in the refigerator for up to 3 to 4 days. (Reference: USDA.gov)

How to reheat latkes: Reheat latkes straight from the refrigerator or freezer on a baking sheet in a single layer in a 400ºF oven. Heat for about 5-10 minutes depending on the thickness and initial temperature of your latkes. Heat until warm and crispy with sizzling oil.

What to serve with latkes

Frequently Asked Questions

Are potato latkes and potato pancakes the same thing?

Though very similar, they are not exactly the same thing. Both use potatoes and onions as a base, but pancakes can be prepared with mashed potatoes instead of raw, grated potatoes like in latkes.

What is the best oil to use to fry latkes?

I prefer avocado oil. It's a high smoke point oil, which means that it will not burn or break down when subject to medium high heat for pan frying the latkes. It's also a neutral tasting oil which won't impart a strong flavor to the latkes, letting the potato and onion flavors shine through. Nevertheless, any neutral, high heat oil will work, including sunflower and canola oil.

Why are latkes served on Hanukkah?

Latkes are typically served at Hanukkah as a way to symbolize the miracle of the oil that burned for eight days in the Temple in ancient Jerusalem.

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Recipe

Potato latkes topped with sour cream and applesauce.

Grandma's Potato Latkes Recipe

Crispy, chewy, and absolutely delicious, this Grandma's Potato Latkes Recipe is a keeper. If you are looking for a traditional latke recipe for Hanukkah or any day, this is it!

5 from 3 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: Jewish

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings:

Calories: 417kcal

Author: Dana Shrager

Ingredients

▢ 12 Yukon gold potatoes about 4 pounds. Can substitute with Russet or White Rose potatoes.
▢ 2 medium sweet onions or yellow onions.
▢ 3 large eggs beaten
▢ 2-½ teaspoons Diamond Crystal kosher salt
▢ ¼ teaspoon finely ground black pepper
▢ ⅓ cup unbleached all-purpose flour or substitute matzo meal or potato starch on Passover.
▢ 1 teaspoon baking powder optional
▢ 12 ounces avocado oil for frying. Or any neutral, high-heat cooking oil like sunflower or canola oil.

Instructions

Chop onions in a food processor with the knife blade, and pulse on/off until onions are in small pieces. Alternatively, use a hand grater. Drain onions in a large colander with a plate underneath to catch excess liquid.
Prep potatoes: Prep all ingredients, and get ready to move fairly quickly once potatoes are grated because the potatoes can turn a darker color. Peel potatoes, and then grate them in a food processor with the shredding disk. Peeling is optional for Yukon gold potatoes because the skins are very thin.
Alternately, potatoes can be hand grated. Place grated potatoes in the colander with the onions.
Drain off extra liquid by pressing the veggies firmly against the colander or by squeezing the veggies firmly with clean or gloved hands. Or remove liquid by placing the veggies in a tea towel or cheese cloth and squeezing very hard. Discard excess liquid. Removing excess liquid is the key to crispy latkes.
Start the pans: Coat the bottom of 2 large, heavy fry pans with oil. Place the pans on the stove with medium heat. Make sure the oil doesn’t burn.
Combine all ingredients (except oil) in a large mixing bowl to form the batter.
Test: Have the heat on the stove as high as you can without the oil splattering (usually medium to medium-high heat). I usually run one test pancake in each pan to check the oil temperature. I also test the first cooked potato latke for taste and add more salt or onion if needed.
Pan Fry: Spoon batter into the hot pans, making small, round, thin, flat circles. Cook until dark golden brown on the bottom, and then flip and cook until nicely brown on the other side.
Cook in batches, and add more oil to the pan as needed to coat the bottom. As the latkes are made, more excess liquid will accumulate at the bottom of the batter bowl. Avoid using the excess liquid: tipping the bowl to separate out the liquid and using a slotted spoon are helpful strategies.
Cooling racks and Serving: Place cooked latkes on cooling racks covered with paper towels to drain. Optionally, give the latkes a light dusting of kosher or finishing sea salt for a little something extra on top. Serve warm with apple sauce and sour cream.

Notes

1. This is a large batch recipe for a holiday party. To serve four people, make ⅓ of the recipe.

2. Top Tips (see post for complete list):

Squeeze all the excess liquid out of the raw potatoes and onions using a tea towel or cheesecloth.
Have the oil in the pan hot but not splattering.
Scoop up batter for each latke with a slotted spoon, leaving behind any excess liquid in the batter.
For thin and crispy latkes, flatten the batter with a spoon.
Wait for latkes to get dark brown on each side before flipping and removing.
Top the finished latkes with a light dusting of salt for extra deliciousness.

3. Make Ahead:
This latke recipe can be made up to 3 days ahead and refrigerated. Or can be cooked and frozen for up to 3 months.

4. How to Store:
Store in the refigerator in an airtight container for up to 3 to 4 days.

5. How to Freeze:
Flash freeze cooked latkes on a baking sheet, and then transfer to a freezer-safe container. Store up to 3 months.

6. How to Reheat:
Straight from the refrigerator or freezer, heat latkes in a single layer on a baking sheet in a 400°F oven for about 5-10 minutes until warmed through and crispy with the oil on the surface sizzling.