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5.0 from 3 votes

Classic Latkes (Potato Pancakes)

Classic Latkes (Potato Pancakes) are amazing! Perfect for Hanukkah, but also any time of the year. We love these incredible potato pancakes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Calories: 344 kcal
Course: Side Dish
Cuisine: Israeli

Ingredients

  • 3 lbs Russet potatoes about 5 - 7
  • 1 cup onion shredded, or finely chopped
  • 2 large eggs
  • 2 tablespoon bread crumbs plain
  • 2 tablespoon all-purpose flour
  • 1 teaspoon milk
  • 2 teaspoon kosher salt
  • 2 teaspoon baking powder
  • ¼ teaspoon fresh ground black pepper plus more for additional frying
  • 2 tablespoon schmaltz rendered chicken fat, optional, plus more
  • 3 tablespoon vegetable oil
  • applesauce for serving
  • sour cream for serving

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Peel potatoes and shred them with a box grater or food processor. Place in a bowl of water while prepping the onions.
  3. Transfer the shredded potatoes to a kitchen towel and squeeze to remove excess liquid.
  4. In a large bowl, whisk eggs, bread crumbs, flour, milk, salt, baking powder and pepper.
  5. Add potatoes and onions and mix until well coated.
  6. Heat the schmaltz and oil in a large sturdy skillet (if not using schmaltz, use 5 tablespoons oil) over medium-hight heat.
  7. Once the oil is hot, add spoonfuls of the latke mixture and gently flatten with your finger or back of a spoon.
  8. Cook until golden on the bottom, about 3 minutes.
  9. Gently flip with a spatula, and cook the other side until golden.
  10. Remove to paper towel-lined plate and finish the remaining latkes, cooking in batches, if necessary.
  11. Keep cooked latkes in warmed oven.
  12. Serve with applesauce and sour cream.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
  • Shredding the onions with a box grater delivers wonderful results. You'll need about 1 cup, which is typically one large onion, or a couple of smaller ones. You could finely chop the onion with a knife, too. 
  • You'll most likely need to fry the latkes in batches, which means you'll need to add more oil and schmaltz for each batch. Remember, if you don't have schmaltz, just use all vegetable oil. See the blog post on how to get schmaltz from homemade chicken broth. 
  • The latkes will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH for a few seconds at a time, or reheat in a 350°F oven for about 15 to 20 minutes. Latkes can be frozen for up to 2 months. Thaw completely before frying or reheating. 

Nutrition Information

Calories 344kcal (17%) Carbohydrates 51g (17%) Protein 8g (16%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 66mg (22%) Sodium 1420mg (59%) Potassium 1217mg (35%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 90IU (2%) Vitamin C 17mg (19%) Calcium 129mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 344

% Daily Value*

Calories 344kcal 17%
Carbohydrates 51g 17%
Protein 8g 16%
Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 66mg 22%
Sodium 1420mg 59%
Potassium 1217mg 26%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 90IU 2%
Vitamin C 17mg 19%
Calcium 129mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.