Perfect Potato Latkes Recipe

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Nelson Published: December 24, 2020 Modified: July 27, 2021
Perfect Potato Latkes Recipe

How To Make Perfect Potato Latkes

Potatoes are soaked for hours to make these perfect potato latkes that are crispy on the outside and fluffy on the inside.

Preparation: 2 hours
Cooking: 20 minutes
Total: 2 hours 20 minutes



  • 12medium Idaho potatoes,peeled
  • 4eggs,beaten
  • cupflour,or matzoh meal
  • 1yellow onion,grated
  • 2tspkosher salt
  • ½tspcoarse black pepper
  • canola oil for frying,about an inch deep in the frying pan

Optional Toppings:

  • ketchup
  • applesauce
  • sour cream


  1. Fill a large bowl halfway with water.

  2. Grate all the potatoes and put them into the water. Sit potatoes in the water for an hour to remove starch.

  3. Take the potatoes out one handful at a time and squeeze them as dry as possible, then put them into a second large bowl.

  4. Add the eggs, flour, onion, kosher salt and black pepper to the potatoes and mix well.

  5. Heat the oil in a frying pan and using ¼ cup measure form them into patties about ¾-inch thick.

  6. Fry on medium-high heat for 4 to 6 minutes on each side, or until golden brown and crispy on the outside but still fluffy in the middle.

  7. To keep warm, in the meantime while frying, set the oven to 250 degrees F or “keep warm” setting and keep these on a cooling rack set on top of a cookie sheet while frying the remaining latkes.


  • Calories: 269.98kcal
  • Fat: 19.24g
  • Saturated Fat: 1.62g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 11.93g
  • Polyunsaturated Fat: 5.38g
  • Carbohydrates: 21.83g
  • Fiber: 2.54g
  • Sugar: 1.09g
  • Protein: 3.47g
  • Cholesterol: 26.66mg
  • Sodium: 173.64mg
  • Calcium: 18.88mg
  • Potassium: 470.41mg
  • Iron: 1.01mg
  • Vitamin A: 11.48µg
  • Vitamin C: 21.37mg
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