Potato latkes are one of the most beloved comfort foods in Jewish cuisine—crispy, golden pancakes traditionally served during Hanukkah. If you’re looking for a crispy potato latkes recipe that’s simple, authentic, and easy to make at home, you’re in the right place.
These Israeli-style latkes are all about texture: perfectly crunchy on the outside, soft and savory on the inside. Whether you’re cooking for the holidays or just craving something warm and satisfying, this easy latkes recipe will quickly become a favorite.
Happy Hanukkah!
Tis the season when people of all faiths and cultures are pushing back against the planetary darkness. We string bulbs, ignite bonfires, and light candles. And we sing!
—Anita Diamant
Being inspired through the hustle and bustle of the holidays can be tough. What better way to get into the spirit of the season than by getting down in the kitchen! Unfortunately growing up in a small Central Floridan town, there wasn’t alot of exposure to celebratory Jewish food. Marrying a girl from South Florida quickly changed that. Now, anytime I get a chance to feast on some salty fried potato latkes, sweet challah bread, or matzo ball soup you can sign me up! With Hanukkah in full swing, we thought there was no better time than to dive into the kitchen and bust out a few popular recipes.
Israel is one of the destinations at the top of our bucket list to visit once the fantasy land of global travel returns. With such diversity relative to its tiny size – mountain ski resorts two hours from desert plains, coastal cities moments from forested mountains, and the lowest place on earth, the holiest city of Jerusalem, and one of the greatest cities for architecture, Tel Aviv. Grab your Bubbie and the rest of your family, and dig into this classic recipe. Alyssa tasked the boys to literally burying themselves in potato skin shucking, while debating the merits of the potato latke being the most supreme version of a hash brown. Yes, they even top a 2 a.m. version of a coveted Waffle House hashbrowns. Leave your low-cal/low-fat cards at the door because this is comfort food to the max!
Israel: Potato Latkes
Ingredients
- 5 cups of shredded russet potatoes, skins removed
- 1 small onion, shredded
- 2 large eggs
- ¼ cup flour
- Salt and Pepper to taste
- Vegetable oil for frying (amount varies depending on pan size)
Directions
Grate the potatoes and onion
Use a box grater or food processor. For best texture, aim for a medium grate—not too fine.
Remove excess moisture (key step!)
Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This is essential for crispy latkes.
Mix the batter
Transfer potatoes and onion to a bowl and add eggs, flour, salt, and pepper. Stir until everything is well combined.
Heat the oil
Pour about ½ cm of oil into a frying pan and heat over medium-high. The oil should shimmer but not smoke (around 180°C if you’re measuring).
Fry the latkes
Scoop about 2 tablespoons of mixture per latke into the pan and flatten slightly. Fry for 3–4 minutes per side, until golden brown and crisp.
Drain and serve
Transfer to a plate lined with paper towels to absorb excess oil.
Don’t forget to serve them with applesauce and sour cream!
Variations to Try
Because you know I’m always looking for new things to try:
- Sweet potato latkes for a slightly sweeter flavor
- Zucchini latkes for a lighter option
- Add garlic, herbs, or spices to customize the taste
Still have to many potatoes to use after the Thanksgiving craze AND making these latkes? Use them to make this Wild Mushroom Potato Soup (Latvia)
