Latkes (Potato Pancakes)

These crisp and lacy latkes are a holiday essential. Extract as much water as possible from the potatoes and onions for the best results.

By Yankee Magazine

Nov 29 2021


By extracting as much water as possible from the potatoes and onions, you’ll have crisp, lacy latkes like these.

Photo Credit : Amy Traverso


10-12 pancakes


4 large russet (baking) potatoes, about 2 pounds
1 medium-size onion
1 large egg, lightly beaten
1/2 teaspoon baking powder
2 to 4 tablespoons all-purpose flour
1-1/2 teaspoon kosher or sea salt, plus extra to taste
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Sour cream


Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. Be aggressive; you want as little moisture as possible.

In a large bowl, combine grated mixture, egg, baking powder, 2 tablespoons flour, salt, and pepper. Stir to combine. Pour about 1/2 inch oil into a large, heavy skillet over medium heat and bring to a temperature between 350° and 375°. Drop a scant 1/4 cup of batter into skillet. Flatten gently with a spatula; don’t push potatoes too hard into oil. Repeat until you have multiple latkes cooking with plenty of room between each. Do not overcrowd pan.

Cook latkes are until browned on both sides, about 4 minutes per side. Fry rest of potato mixture in batches, adding oil as needed. Drain on paper towels and season as needed with additional salt.

Serve with a dollop of sour cream or applesauce (or both).