Side Dishes
Martha Stewart's potato latkes recipe delivers the crispy, golden perfection you crave with a modern twist—cornmeal crowns that stay crispy longer and a golden vinegar glaze that adds tangy depth. This isn't your typical latke; it's a refined version that balances tradition with technique for restaurant-quality results at home.
The secret lies in the cornmeal batter, which creates a sturdy lattice that holds its shape while frying, ensuring every bite stays crispy, not soggy.
What sets these latkes apart is the two-step frying method Martha swears by: first in hot oil to set the exterior, then in cooler oil to finish cooking through without burning.
This precision guarantees a golden crust with tender centers, while the vinegar glaze—simmered with honey and a touch of cinnamon—elevates the flavor profile from classic to extraordinary. The glaze cuts through the richness of the potatoes, adding a bright, acidic contrast that keeps each bite interesting.
By the time you're done, you'll have a platter of latkes with shatteringly crisp edges, fluffy interiors, and a glossy glaze that makes them look as good as they taste.
These aren't just side dishes—they're the star of your table, perfect for Hanukkah celebrations or any gathering where you want to impress. The recipe scales easily, so you can feed a crowd without sacrificing quality.
Pair them with traditional toppings like applesauce or sour cream, or get creative with smoked salmon and cream cheese for a modern twist. The key to success? Pay attention to the frying temperature and don't overcrowd the pan—this is where the magic happens.
Let's get started on latkes that will have everyone asking for the recipe.
Ingredients for martha stewart potato latke
Crispy cornmeal crowns and golden vinegar glaze—just 13 ingredients for latkes that taste restaurant-worthy.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, grated on fine grater |
| Cornmeal 🌽 | ½ cup | Fine grind for crispy texture |
| All-Purpose Flour 🌾 | ¼ cup | For batter structure |
| Large Eggs 🥚 | 2 whole | Room temperature for better binding |
| Granulated Sugar 🍚 | 1 tbsp | Balances flavors |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Vegetable Oil 🫒 | 3 cups | High smoke point for frying |
| White Vinegar 🍶 | ½ cup | For glaze acidity |
| Honey 🍯 | ¼ cup | Light variety preferred |
| Ground Cinnamon 🌿 | ½ tsp | For glaze warmth |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens the glaze |
| Applesauce 🍎 | 1 cup | Unsweetened for serving |
The potatoes are everything here. Russets are your best bet—they're starchy and hold their shape when grated. Grab a bag from Whole Foods or your local grocery store's produce section, but skip the pre-peeled kind. Peeling them yourself ensures you get the maximum surface area for crisping, and the skin can be a bit tough. Grate them right before mixing—oxidation makes them soggy. For extra insurance, soak the grated potatoes in cold water for 10 minutes, then drain and squeeze out all the moisture with a clean kitchen towel. That step is non-negotiable if you want latkes that stay crispy.
No cornmeal? Semolina or fine breadcrumbs work in a pinch, but the texture won't be quite the same—cornmeal gives that signature lattice pattern. The glaze is where you can get creative. Balsamic vinegar swaps out white vinegar for a deeper flavor, and maple syrup can replace honey if you're avoiding refined sugar. Fresh lemon juice is key for brightness, but bottled works if you've got it. The applesauce for serving? Unsweetened is best, but a little added sweetness won't ruin the dish. Pro tip: if you're feeding a crowd, double the glaze ingredients—it disappears fast once the latkes hit the table.
These stay crispy for about 2 hours at room temperature if you keep them in a single layer on a wire rack. For longer storage, freeze them in a single layer first, then transfer to a bag—they'll keep for up to 3 months. Reheat in a skillet over medium heat for 2-3 minutes per side. The glaze can be made ahead and reheated gently with a splash of water. I always make extra glaze—it's perfect for drizzling over pancakes or even yogurt. And if you've got leftovers, the latkes reheat beautifully in the oven at 350°F for 10 minutes.
Why You'll Love This Recipe
- No Peel Required: I swear by Russets here—just scrub and grate. That crusty skin stays put, and honestly? The texture’s better for it. No peeling means less mess, less time, and zero regret.
- Sweet Crisp Magic: The sugar in the batter isn’t just for show—it caramelizes while frying, giving these latkes that addictive golden edge. Crispy outside, pillowy inside, and just sweet enough to feel like dessert.
- Game for Any Gathering: These work for brunch, game day, or even a lazy Sunday. Serve with sour cream and applesauce for a crowd, or pack extras for lunch. My college kids still ask for them—no fancy occasion needed.
- Budget-Friendly Staples: Russets, flour, and eggs? Pantry basics that won’t break the bank. A single batch stretches to leftovers, and the cornmeal keeps them sturdy enough to reheat without falling apart. (Yes, even on a Tuesday night.)
Step-by-step instructions for Martha Stewart's potato latkes
Here's how to make golden, crispy latkes with Martha's signature technique.
Grate and Squeeze the Potatoes
Peel the 3 lb russet potatoes and grate them using a fine grater or food processor fitted with the grater attachment. You should have about 6 cups of grated potato. The finer the grate, the crispier your latkes will be.
Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out all the excess moisture. I like to work in batches, pressing firmly to remove as much liquid as possible. Wet potatoes will make your latkes soggy instead of crispy. This step can't be rushed—take your time here.
Make the Batter
In a large mixing bowl, combine the squeezed potatoes with the 0.5 cup cornmeal, 0.25 cup all-purpose flour, 2 whole large eggs, 1 tbsp granulated sugar, 1.5 tsp salt, and 0.5 tsp ground black pepper. Use your hands to mix everything thoroughly until you have a uniform, slightly sticky batter.
Let the batter rest for 15 minutes at room temperature. This resting period allows the cornmeal to absorb any remaining moisture and the flour to fully hydrate, which helps create that perfect crispy exterior. Don't skip this step—it makes all the difference in texture.
Fry the Latkes
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll need about 1.5 inches of oil—enough to fully submerge the latkes. Use a deep-fry thermometer to monitor the temperature carefully. If it's too low, your latkes will absorb oil and become greasy.
Using a ¼ cup measuring cup, scoop the batter and gently press it into the hot oil to form 6-inch rounds. Fry 4-5 latkes at a time, turning occasionally, until golden brown on both sides and crispy throughout, about 3-4 minutes per side. You'll know they're done when they float to the surface and maintain their shape. Transfer to a paper towel-lined plate to drain excess oil.
Make the Vinegar Glaze
While the latkes are frying, combine the 0.5 cup white vinegar, 0.25 cup honey, 0.5 tsp ground cinnamon, and 1 tbsp fresh lemon juice in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5-7 minutes until slightly thickened and reduced by about 25%. The glaze should coat the back of a spoon.
Taste and adjust the sweetness by adding a touch more honey if needed, or the tang by adding a splash more vinegar. This glaze adds a perfect balance of sweet, tangy, and warm cinnamon flavors that complement the crispy latkes beautifully.
Serve Warm with Applesauce
Keep the latkes warm in a 200°F oven while you prepare the glaze. Just before serving, drizzle each latke generously with the warm vinegar glaze. The contrast of crispy latke with the glossy, tangy glaze is what makes these so special.
Serve immediately with 1 cup unsweetened applesauce on the side. The applesauce cuts through the richness of the latkes and adds a nice contrast in texture. Enjoy these golden, crispy latkes while they're still hot and crispy—every bite should deliver that perfect crunch with a tender interior.
Pro Tips For Making Martha Stewart Potato Latke
- GRATE DRY, NOT WET: Russets hold more moisture than you’d think—rinse the grated potatoes in cold water, then squeeze them dry in a clean kitchen towel (yes, even if it feels tedious). I learned this the hard way after making latkes that turned out greasy instead of crispy. Wet potato shreds = sad, soggy latkes.
- REST THE BATTER 10 MINUTES: Mix the batter, then let it sit—no stirring—while you heat the oil. The starches absorb and the cornmeal plumps up, which means your latkes won’t fall apart when flipping. I used to skip this, and my first batch always crumbled like wet sand.
- TEST OIL AT 350°F: Too hot, and the latkes burn before cooking through. Too cool, and they steam instead of crisp. Drop a pinch of batter in the oil—if it sizzles and floats immediately, you’re good. If it sits there like a sad pancake, crank the heat.
- USE COLD EGGS: Whisk the eggs straight from the fridge—they emulsify better with the dry ingredients and create a lighter, more stable batter. Room-temperature eggs? They’ll make your latkes denser, and trust me, you don’t want that. Just pop them in the bowl cold.
Creative variations of this martha stewart potato latke
Sweet Potato Twist
Swap out half the russet potatoes for orange sweet potatoes—about 1.5 lb each—for a vibrant, naturally sweet variation. The sweet potatoes add moisture, so reduce the cornmeal by 2 tbsp and increase the flour by 1 tbsp to maintain structure.
Roast the sweet potatoes first at 400°F for 25 minutes until tender, then grate while still warm. The glaze becomes even more essential here, so boost the cinnamon to 1 tsp and add ¼ tsp ground nutmeg for warmth. 🍠
Gluten-Free Adaptation
Replace the all-purpose flour with ½ cup gluten-free 1:1 baking flour (like Bob's Red Mill) and add 1 tbsp cornstarch to improve crispiness. I also recommend using certified gluten-free cornmeal to avoid cross-contamination.
The batter will be slightly drier, so add 1 tbsp ice water if needed. Serve with a side of dairy-free sour cream or extra applesauce to keep it allergy-friendly. 🌾
Air-Fryer Latkes
For a lighter version, shape the batter into ½-inch thick patties and air-fry at 375°F for 8-10 minutes, flipping halfway. You'll need to work in batches—my Ninja Foodi 5.5-quart air fryer handles about 4 latkes at a time.
Brush the cooked latkes with the vinegar glaze while still hot for maximum crispiness. These won't be as golden as fried versions, but they're a great compromise for health-conscious eaters. ⚡
Savory Herb Variation
Transform these into savory latkes by omitting the sugar and adding 1 tbsp fresh dill, 1 tbsp fresh parsley, and ½ tsp onion powder to the batter.
Top with a dollop of herbed cream cheese (mix cream cheese with chopped chives and a pinch of salt) and a sprinkle of toasted sesame seeds before serving. The glaze becomes optional here—swap it for a drizzle of garlic aioli instead. 🌿
Spiced Pumpkin Latkes
Incorporate 1 cup pumpkin puree (unsweetened) into the batter along with the grated potatoes. Add ½ tsp pumpkin pie spice and reduce the cornmeal by 2 tbsp to account for the pumpkin's moisture.
The glaze gets a fall upgrade: swap white vinegar for apple cider vinegar and add ¼ tsp ground cloves. These latkes have a denser texture but pack incredible flavor—perfect for autumn gatherings. 🎃
Nutrition facts
Frequently asked questions
Why does Martha's recipe use cornmeal instead of flour?
The cornmeal creates a unique lattice texture that stays crispy longer than traditional flour-based latkes. It also helps the latkes hold their shape better during frying, giving them that signature golden crown appearance. The cornmeal absorbs moisture differently, which contributes to the perfect balance of crispy exterior and tender interior.
Can I make these latkes ahead of time?
Fry the latkes up to 2 days ahead and store them in an airtight container at room temperature. For longer storage, freeze them in a single layer first, then transfer to a freezer bag. They'll keep for 3 months. Reheat in a skillet over medium heat for 2-3 minutes per side or in a 350°F oven for 10 minutes to restore crispiness.
What's the secret to keeping latkes crispy?
Three key factors:
- Squeeze out ALL moisture from grated potatoes,
- Fry in small batches (4-5 at a time) to maintain oil temperature, and
- Use a thermometer to keep oil at 350°F. The two-step frying method—first in hot oil, then in cooler oil—locks in crispiness while preventing burning. Serve immediately to avoid sogginess.
Can I substitute matzo meal for cornmeal?
Yes, but with adjustments: use ½ cup matzo meal plus 2 tbsp extra cornmeal for the same texture. Matzo meal absorbs moisture differently, so you may need to add 1 extra egg to help bind the batter. The flavor will be slightly different—matzo adds a subtle nutty taste—but the crispiness remains excellent.
How do I fix latkes that turned out greasy?
Greasy latkes usually mean the oil was too cool. Next time, maintain 350°F oil temperature and fry in smaller batches. For immediate fixes, pat cooked latkes with paper towels to remove excess oil, then broil for 1-2 minutes to crisp up the exterior. The vinegar glaze will also help balance any oiliness by adding bright acidity.