These homemade latkes, made from everyday potatoes and onions, invite you to embrace tradition while savoring something deliciously new. With each perfectly golden bite, you’ll enjoy a contrast of textures—crisp exterior meets soft interior—and a subtle balance of flavors from gentle onion notes and earthy potato. Whether you pair them with tangy sour cream or naturally sweet applesauce, these potato pancakes create a comforting culinary moment worth revisiting time and time again.
The beauty of latkes lies in their simplicity and versatility. By frying the grated potatoes to a perfect golden hue, you achieve a crisp outside shell and tender, warm center. Onion adds depth, while a finishing touch of sour cream or applesauce complements their savory, slightly sweet flavor. Ideal as a holiday treat or a special weekend brunch, these potato pancakes represent both familiarity and opportunity—an invitation to experiment with garnishes and share a timeless dish with those you love.
Ingredients For latkes (potato pancakes)
- 2 medium russet potatoes (about 400 g total)
- 2 medium red potatoes (about 400 g total)
- 2 tsp cider vinegar, divided (about 10 ml total)
- 1 medium onion (about 150 g)
- 2 lg eggs (about 100 g total)
- 3 Tbsp matzo meal or all-purpose flour (about 25 g)
- 1/2 tsp Kosher salt (about 3 g)
- 1/8 tsp freshly ground black pepper (about 0.5 g)
- Canola oil, for frying (as needed)
How To Make latkes (potato pancakes)
- Peel the potatoes and place them in a bowl of ice water mixed with 1 teaspoon (about 5 ml) cider vinegar.
- Mince the onion and press it in a fine sieve to remove as much moisture as possible.
- Grate the potatoes using a box grater and return them to the ice water. Stir, let sit for 5 minutes, then drain through a colander. Transfer them to towels or cheesecloth and twist to extract as much liquid as possible.
- In a small bowl, beat the eggs. In a large bowl, combine matzo meal or flour, salt, and pepper. Add the grated potatoes and onion, mixing well. Add the beaten eggs and stir until all potatoes are coated.
- Heat a large, heavy skillet over medium heat for about 3 minutes. Add about 1/4 inch (about 0.6 centimeters) of canola oil and heat until it reaches about 375°F (190°C). Drop a small piece of potato into the oil; if it sizzles, it’s ready.
- Using about 2 tablespoons (about 30 ml) of the mixture per latke, drop a mound into the hot oil and flatten it with the back of your spoon or measuring cup. Fry until golden, then flip and cook the other side until done.
- Remove each latke from the oil and let it drain briefly on a paper towel. Serve immediately while hot.
- Pair them with sour cream or applesauce, or both, to enjoy a combination of savory, creamy, and sweet flavors.
As you take your first bite of these crunchy, golden latkes, consider how a few simple ingredients have transformed into something truly memorable. The textures—crispy edges and tender centers—highlight the care you’ve taken to prepare them. Served warm and garnished just how you like, these potato pancakes offer a comforting taste of home and tradition. Share them with friends, add your own creative toppings, or savor them quietly over a relaxed morning. However you enjoy them, let their warmth remind you that the simplest dishes often carry the deepest culinary pleasures. Enjoy!
