Potato & Onion Latkes are the epitome of crispy comfort food—golden brown on the outside, tender and savory on the inside. Traditionally enjoyed during Hanukkah but beloved year-round, these pan-fried fritters are made with simple ingredients and big flavor. Served hot with sour cream or applesauce, they strike a perfect balance of richness and brightness.
The magic of a great latke lies in the texture. Grated russet potatoes deliver the right balance of starch and crispness, while grated onion adds subtle sweetness and moisture. The mixture is held together with eggs and a touch of flour, and a pinch of baking powder can help create a lighter, fluffier interior.
These latkes are best fried in small batches, ensuring each one gets the golden, crisp finish you’re looking for. A well-heated skillet and properly squeezed potatoes are key—too much moisture will keep them from crisping. They’re satisfying as a side dish, starter, or even the star of the plate with a few extras like smoked salmon or poached eggs.
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Whether you’re keeping things classic or building your own twist, this recipe delivers that irresistible combo of crunch, flavor, and nostalgia in every bite.
Servings and timing:
Yield: Makes about 12 latkes
Total Time: 40 minutes
Ingredients :
- 2 large russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder (optional, for fluffier texture)
- Vegetable oil, for frying
Instructions:
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