Side Dishes
This basic potato latkes recipe delivers the perfect balance of crispy golden edges and fluffy pink centers—just like your favorite Hanukkah table. The secret lies in grating potatoes properly and mixing them with cornmeal for that signature texture.
I’ve tested countless variations, and this method never fails to impress, whether you’re making them for a holiday celebration or a cozy weeknight dinner.
Traditional latkes rely on a simple combination of grated potatoes, egg to bind, and cornmeal for structure, all fried in hot oil until golden.
For a modern twist, I’ll show you how to adapt this classic with vegan egg substitutes like flaxseed or aquafaba, ensuring everyone at the table can enjoy them. The key to success is using starchy potatoes like Russets and squeezing out excess moisture before frying—this guarantees crispy outsides every time.
By the time you flip those latkes, you’ll have golden-brown patties with crispy edges and tender, fluffy centers that practically melt in your mouth. Serve them hot with classic toppings like applesauce, sour cream, or a sprinkle of fresh herbs to elevate the flavors.
This recipe is foolproof, whether you’re a seasoned cook or trying latkes for the first time.
Once you master these latkes, you’ll want to experiment with add-ins like grated onion, garlic, or even a pinch of smoked paprika for extra depth. The possibilities are endless, but the foundation remains the same—crispy, golden, and irresistibly delicious. Let’s get started!
Ingredients for basic potato latke
Six simple ingredients transform into golden, crispy latkes with fluffy centers—just like Grandma's.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, grated on fine side |
| Yellow Onion 🧅 | 1 medium | Grated, about 1 cup |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Cornmeal 🌾 | ½ cup | Fine grind for texture |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| Applesauce 🍎 | 1 cup | Unsweetened, for serving |
| Sour Cream 🥛 | ½ cup | Full-fat for serving |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Flaxseed Meal 🌱 | 2 tbsp | Vegan egg substitute (optional) |
| Water 💧 | ⅓ cup | For flax egg (optional) |
Russet potatoes are non-negotiable here—their high starch content is key for that signature crispy texture. Buy them fresh (they keep for weeks in a cool, dark place) and peel them just before grating. The onion adds sweetness and moisture, but don't skip squeezing out excess liquid from both—use a clean kitchen towel or cheesecloth. For the cornmeal, Bob's Red Mill fine grind works best, but any good-quality cornmeal will do. Pro tip: Grate the potatoes over a colander in the sink to catch all the juice—this saves cleanup and prevents soggy latkes.
No eggs? The flaxseed mix (2 tbsp meal + 3 tbsp water) works perfectly—just whisk it well and let it sit for 5 minutes to thicken. Trader Joe's carries great flaxseed meal if you don't have any on hand. For the oil, vegetable or canola oil is ideal—avoid olive oil (too low smoke point). The applesauce and sour cream can be swapped for vegan versions if needed, but the full-fat dairy adds that classic richness. Want extra flavor? Add a pinch of smoked paprika to the batter—Penzeys has a great pre-mixed blend if you're feeling fancy.
Latkes reheat beautifully—just pop them in a 350°F oven for 5-10 minutes to crisp up again. Store leftovers in an airtight container for up to 3 days (they'll lose crispiness but still taste great). For freezing, lay them on a tray first to prevent sticking, then transfer to a bag. 1 month frozen works perfectly—thaw in the fridge overnight before reheating. The parsley garnish is optional but adds that fresh pop of color that makes latkes feel special.
Why You'll Love This Recipe
- No-Fuss Ratios: I swear by this recipe because it’s math-free—just grate the potatoes, mix with onion, egg, and cornmeal, and you’re done. No measuring cups, no stress, just trust the process (and your taste buds).
- Crispy-Creamy Magic: That golden crust with a tender inside? The cornmeal and egg bind everything just right, while the onion adds a subtle sweetness that makes them irresistible. Honestly, I’ll take these over fries any day.
- Game for Any Gathering: Throw them on a platter with applesauce or sour cream, and they’re ready for Hanukkah, game day, or a lazy Sunday. My college friends still beg for them years later—proof they’re a crowd-pleaser.
- Budget-Boosting Staple: Russets and onions are cheap, and this recipe stretches far—leftovers reheat perfectly in a skillet or oven. I’ll be real: I’ve fed a houseful with one bag of potatoes and still had extras for lunch.
Step-by-step instructions for crispy cornmeal potato latkes
Here's how to make latkes with that perfect golden crust and fluffy interior everyone craves.
Prepare the Potato-Onion Mixture
Start by grating the 3 lb russet potatoes using a box grater or food processor with a fine grating disc. I like to work in batches to keep things manageable, and immediately squeeze out as much moisture as possible using clean kitchen towels or a potato ricer. This step is crucial—wet latkes won't crisp properly. While squeezing, grate the 1 medium yellow onion and add it to the potato mixture in a large bowl.
In a separate small bowl, whisk together the 2 whole large eggs, 0.5 cup cornmeal, 1.5 tsp salt, and 0.5 tsp ground black pepper until smooth. Pour this mixture over the potatoes and onion, then gently fold everything together using a rubber spatula. The batter should hold its shape when pressed but still be slightly wet to the touch. If it's too dry, add 1-2 tablespoons of water to help bind it.
Chill the Batter for Better Texture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step is what transforms good latkes into great ones. It allows the starches to fully hydrate and the flavors to meld together. I know it's tempting to skip this, but trust me—your latkes will be crispier and hold together better after chilling. While the batter rests, measure out 3 cups of vegetable oil and pour it into a deep, heavy pot or Dutch oven. Place it on the stove over medium heat.
Heat the oil until it reaches 350°F on a deep-fry thermometer. If you don't have one, test the oil by dropping in a small piece of potato batter—it should sizzle and float to the surface within 10 seconds. This is your signal the oil is ready. Keep the heat at medium to maintain this temperature throughout frying.
Fry the Latkes Until Golden Brown
Using a large spoon or ice cream scoop, carefully drop about 2 tablespoons of batter into the hot oil for each latke. I space them out so they don't crowd the pan—this ensures even cooking and prevents the oil temperature from dropping too much. Fry for 3-4 minutes per side until they're golden brown and crispy. You'll know they're ready when they release easily from the spoon and the edges look dry and golden.
As you fry, transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep the oil at 350°F between batches by adding more oil as needed. The key to perfect latkes is maintaining that oil temperature—if it gets too cool, your latkes will absorb oil and become greasy instead of crispy. Work in batches to avoid overcrowding the pan, and keep the finished latkes warm in a 200°F oven while you fry the rest.
Serve With Classic Toppings
Once all the latkes are fried, transfer them to a serving platter. I like to serve them immediately while they're still crispy and warm. For the perfect latke experience, offer the 1 cup unsweetened applesauce and 0.5 cup full-fat sour cream on the side. Garnish each latke with a sprinkle of the 0.25 cup chopped fresh parsley for a pop of color and freshness.
For an optional vegan version, you can replace the eggs with a flax egg made from 2 tbsp flaxseed meal and 0.33 cup water. Mix these together and let sit for 5 minutes to thicken before adding to the potato mixture. The texture will be slightly different but still delicious. Serve your latkes immediately while they're at their crispiest, and enjoy with your favorite toppings!
Pro Tips For Making Basic Potato Latke
- GRATE DRY, NOT WET: Russets release more starch when grated dry—no need to rinse. I learned this the hard way when my latkes turned gummy after squeezing out water. Just grate directly over a bowl, then squeeze with a clean kitchen towel (yes, even if it feels tedious). The extra starch is what makes them crispy, not soggy.
- SALT THE POTATOES: Toss the grated potatoes and onion with 1 teaspoon salt before mixing with egg and cornmeal. This draws out moisture and seasons the base—like a head start on flavor. Skip this, and your latkes will taste flat, no matter how much you salt later.
- USE A SLOTTED SPOON: Drain the grated mix in a colander for 5 minutes, then press it into a towel to wring out every last drop. A slotted spoon helps separate the wet from the dry without losing the good stuff. Wet latkes = sad latkes. Dry ones? Golden perfection.
- FREEZE THE BATTER: If making ahead, shape the latkes and freeze them on a tray before bagging. Thaw for 10 minutes before frying—this keeps them from falling apart. I used to fry them straight from the fridge, and half the time they’d crumble. Not anymore.
Make-ahead tips for this recipe
Prep Ahead
Make the latke batter up to 24 hours ahead—this gives the flavors time to develop and the starches to fully hydrate. Store it in an airtight container in the fridge. When ready to fry, let the batter sit at room temperature for 30 minutes before shaping.
This method works especially well if you're hosting a party and want to streamline the cooking process on the day. 📅
Freezer-Friendly Latkes
Fully cooked latkes freeze beautifully for up to 3 months. Lay them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. To reheat, bake at 375°F for 10-12 minutes until crispy again.
This is my go-to strategy for Hanukkah prep—I make a big batch and freeze extras for quick meals later. Just avoid stacking them directly in the freezer, as they'll stick together.
Batter Storage
If you're not ready to fry all the batter at once, portion it into 1-cup servings and store in airtight containers. Refrigerate for up to 3 days or freeze for 1 month.
When reheating, thaw in the fridge overnight and fry fresh in hot oil for 2-3 minutes per side to restore crispiness. The texture won't be as perfect as freshly made, but they'll still taste amazing.
Oil Prep Shortcut
Measure and heat your 3 cups of oil in advance and keep it warm in a slow cooker set to 170°F. This maintains a consistent temperature without monitoring the stove. Just add fresh oil as needed during frying to keep the level steady.
I use this trick when cooking for a crowd—it keeps the oil at the perfect 350°F without constant attention. 🔥
Topping Prep
Prep your toppings the night before to save time. Chop the 0.25 cup parsley and store it in a sealed container. Warm the 1 cup applesauce and 0.5 cup sour cream separately in the microwave for 30 seconds each before serving.
For vegan options, make ahead the flax egg substitute and store it in the fridge until ready to use. This way, you only need to fry and serve when guests arrive.
Make-Ahead Serving
Assemble a latke bar station the night before by setting out toppings in small bowls with labels. Keep the cooked latkes warm in a 200°F oven on a wire rack (not stacked) to maintain crispiness.
This works perfectly for holiday gatherings—guests can customize their own plates while you handle the cooking. Just reheat the latkes for 2-3 minutes in the oven before serving to restore their golden crust. ✨
Nutrition facts
Frequently asked questions
Why do my latkes turn out greasy instead of crispy?
The most common cause is oil that's too cool or overcrowding the pan. Maintain a steady 350°F temperature and fry in batches—never more than 2-3 latkes at a time. Also, squeeze out all excess moisture from grated potatoes using clean towels or a ricer before mixing. Wet batter absorbs oil instead of crisping up.
Can I make latkes without cornmeal?
Yes! The cornmeal adds structure, but you can substitute ½ cup all-purpose flour or ¼ cup matzo meal for a traditional touch. For extra crispiness, add 1 tablespoon potato starch to the batter. Just be aware the texture will be slightly denser without cornmeal's airy quality.
What's the best way to reheat leftover latkes?
For maximum crispiness, place latkes on a baking sheet and bake at 375°F for 8-10 minutes until golden. Avoid microwaving—they'll turn soggy. Pro tip: Reheat in batches to prevent steam buildup, which can make them rubbery. A quick pan-fry in ¼ inch oil over medium heat for 2 minutes per side also works well.
How do I make latkes vegan?
Replace eggs with a flax egg (mix 2 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or aquafaba (¼ cup chickpea brine, whipped). For binding, add 1 tbsp nutritional yeast or extra cornmeal. Vegan latkes may need slightly more oil during frying since they lack egg's natural crisping properties.
What's the secret to fluffy centers?
Chill the batter for 30+ minutes before frying—this allows starches to fully hydrate and prevents moisture from escaping too quickly. Also, use freshly grated potatoes (not pre-shredded bagged ones) and squeeze out every drop of liquid. The egg's leavening effect creates air pockets that expand during frying, while cornmeal absorbs moisture for that signature tender interior.