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The short answer: Crispy potato latkes take about 45 minutes and a few pantry ingredients. Grate 2 pounds of russet potatoes and 1 small onion, squeeze out the liquid in a towel, mix in 2 eggs, ¼ cup of flour or matzo meal, 1½ teaspoons of salt and pepper, then fry thin patties in ¼ inch of hot oil for 3 to 4 minutes a side. Serve with applesauce and sour cream.
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Below are the exact amounts, the squeeze-and-starch trick, safe frying, and how to make them ahead for a crowd.
In 2026, Hanukkah begins at sundown on Friday, December 4, and runs through Saturday, December 12, so there are eight nights to fit latkes into your menu.
Latkes ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 2 pounds (about 4 medium) | Peeled or scrubbed |
| Yellow onion | 1 small | Grated with the potatoes |
| Large eggs | 2 | Beaten |
| Flour or matzo meal | ¼ cup | Matzo meal is traditional |
| Salt | 1½ teaspoons | Plus more for sprinkling |
| Black pepper | ½ teaspoon | |
| Baking powder | ½ teaspoon | Optional, for a lighter latke |
| Neutral oil | About 1 cup | For frying, ¼ inch deep |
How to make latkes, step by step
- Grate. Use the large holes of a box grater or a food processor's shredding disc for the potatoes and onion.
- Squeeze. Pile the shreds on a clean kitchen towel, twist it closed and squeeze hard over a bowl.
- Save the starch. Let the liquid sit 5 minutes, pour off the water and keep the white starch at the bottom.
- Mix. Add the potatoes, onion, eggs, flour, salt, pepper and baking powder to the starch and stir well.
- Heat the oil. Heat ¼ inch of oil in a heavy skillet to 350°F to 375°F.
- Fry. Drop 2 to 3 tablespoons per latke, flatten to about ½ inch, and fry 3 to 4 minutes per side until deep golden.
- Drain. Move them to a rack set over a baking sheet and sprinkle with salt while hot.
Latke variations
- Sweet potato latkes: swap half the russets for grated sweet potato and add a pinch of cinnamon.
- Zucchini latkes: squeeze grated zucchini extra hard, since it holds even more water than potatoes.
- Mini latkes: use 1 tablespoon of batter for bite-size party appetizers topped with sour cream and chives.
- Sheet-pan latkes: brush a hot sheet pan with oil, spread the batter in thin rounds and bake at 425°F, flipping once, for a less hands-on batch.
Frying safely
- Stay at the stove. The NFPA's cooking safety tips say unattended equipment is a factor in about a quarter of reported home cooking fires, and they advise staying in the kitchen whenever you fry on the stovetop.
- Keep a lid nearby. If oil catches fire, slide a lid over the pan and turn off the burner. Never use water.
- Fry in batches. Crowding the pan drops the oil temperature and makes greasy latkes.
- Keep kids back. Give them the grating or the topping bar instead of the frying.
Fixes for common latke problems
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy or greasy | Oil not hot enough | Heat to 350°F or more; fry in batches |
| Falling apart | Too wet or too little binder | Squeeze harder; add the saved starch |
| Gray potatoes | Shreds sat out too long | Grate right before mixing; work quickly |
| Burnt outside, raw inside | Oil too hot or latkes too thick | Lower the heat; flatten to ½ inch |
Toppings and sides
| Topping | Style |
|---|---|
| Applesauce | Classic and sweet |
| Sour cream and chives | Classic and tangy |
| Smoked salmon and dill | Brunch |
| Fried egg | Breakfast for dinner |
Build the rest of your holiday table with our Hanukkah food ideas, and see Hanukkah gift ideas for the eight nights.
Make-ahead and storage
- Fridge: cool fried latkes on a rack and refrigerate within 2 hours for up to 2 days. The USDA's leftovers guide recommends using refrigerated leftovers within 3 to 4 days.
- Freezer: freeze in one layer, then bag for up to 2 to 3 months.
- Reheat: bake in one layer at 400°F, 8 to 10 minutes from the fridge or 10 to 15 from frozen.
Keep extras in your freezer inventory list so they don't get lost. For a fruit-based accompaniment to the latkes, make homemade applesauce and serve it on the side.
Plan your holiday menu
- Meal Planner & Grocery List, $3.99. Plan all eight nights and build one grocery list.
- Family Recipe Binder, $6.99. Save your family's latke recipe and toppings.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). Gift, meal and budget planning for the whole season.
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Frequently asked questions
How do you make crispy latkes? Grate russet potatoes and onion, wrap them in a towel and squeeze out as much liquid as you can, then mix with egg, flour or matzo meal, salt and pepper. Fry spoonfuls flattened into thin patties in about ¼ inch of oil at 350°F to 375°F for 3 to 4 minutes per side until deep golden.
What potatoes are best for latkes? Russet potatoes are best for latkes because they're starchy and dry, so they fry up crisp. Yukon Golds work too and give a creamier center, but they hold more water.
Why do my latkes fall apart? Latkes fall apart when the potatoes are too wet or there isn't enough binder. Squeeze the grated potatoes hard, add back the potato starch that settles in the bowl, and use enough egg and flour or matzo meal to hold the mixture together.
What oil is best for frying latkes? Use a neutral oil with a high smoke point, such as vegetable, canola or peanut oil. Keep about ¼ inch in the pan and let it come back up to temperature between batches.
Can you make latkes ahead of time? Yes, you can make latkes ahead of time. Fry the latkes, cool them on a rack, and refrigerate them for up to 2 days. Reheat them in a single layer on a baking sheet at 400°F for 8 to 10 minutes so they crisp up again.
Can you freeze latkes? Yes, you can freeze latkes. Freeze fried, cooled latkes in a single layer, then move them to a freezer bag for up to 2 to 3 months. Reheat from frozen at 400°F for 10 to 15 minutes.
When is Hanukkah in 2026? In 2026, Hanukkah begins at sundown on Friday, December 4, and ends at nightfall on Saturday, December 12. Latkes are traditionally eaten during Hanukkah because they're fried in oil.
What do you serve with latkes? Applesauce and sour cream are the classic toppings. Latkes also go well with smoked salmon, brisket, a green salad or a fried egg for brunch.
Why are latkes eaten on Hanukkah? Latkes are fried in oil, which recalls the Hanukkah story of the Temple oil that burned for eight days. Other fried foods, like jelly doughnuts, are eaten for the same reason.
How many latkes does one batch make? This recipe made with 2 pounds of potatoes makes about 16 to 18 latkes, enough for 4 to 6 people as a side dish.
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Sources
- NFPA: Cooking safety nfpa.org
- USDA FSIS: Leftovers and food safety fsis.usda.gov
