How to Make Perfect Latkes for Hanukkah



By Shannon Sarna

This article originally appeared on The Nosher.

Making crispy potato latkes is a skill every Jewish cook wants to master. It’s not a big secret. It just requires a few easy steps to ensure crispy, golden latkes every time. And we’ve got a short video to show you exactly how.

We also love topping our latkes with an array of delicious choices, from sweet to savory and from ordinary to extraordinary: homemade applesauce, cream cheese and smoked salmon, pulled brisket, Israeli salad, or even pastrami and mustard.

So get frying and get creative with those toppings.

Classic Potato Latkes Recipe


  • 5 large potatoes, peeled
  • 1 small onion
  • 2 eggs, lightly beaten
  • ¼ cup bread crumbs, matzah meal, or flour
  • 1½ teaspoons coarse salt (1 teaspoon if using kosher salt)
  • Freshly ground black pepper


  1. Grate potatoes coarsely or finely, according to your preference. Finely grate the onion.
  2. Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.
  3. Place the strained potatoes and onion in a large bowl and add the eggs, bread crumbs, salt, and pepper.
  4. Heat 1 inch of oil in a large pan and drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
  5. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.

Blot excess oil with paper towels and serve warm with desired topping. (


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