Crispy Latkes
Yield: about 14-16 depending on size
No draining or soaking is required in this recipe for the crispiest latkes, which make an irresistible side dish and crowd-pleasing appetizer for Hanukkah – or anytime!


  • 3-4 medium sized russet potatoes, or about 2 pounds, peeled and grated (may use grating disc of the food processor instead of hand grating)
  • 2 large eggs, whisked
  • 2 tablespoons potato flakes, NOT potato starch. (I use Bob’s Red Mill, which is widely available)
  • 2 tablespoons flour (can sub gluten free 1:1)
  • ½ cup canola or avocado oil, or enough oil to reach ¼ inch up the side of the pan
  • ¾ teaspoon kosher salt, or enough to salt liberally
  • Optional sauce accompaniments: applesauce, sour cream, Creamy Horseradish Dill Sauce


  1. Mix the potatoes, eggs, potato flakes, and flour in a large bowl. I like using tongs for mixing.
  2. Over medium-high heat, heat the oil in large, deep skillet until hot but not smoking. (Ann likes using a Dutch oven to minimize splatter which is a good trick. A 12-inch cast iron or similar skillet works well too.)
  3. Using tongs, gather about a golf ball-sized amount of batter and place into the pan. If the tongs don’t feel comfortable, you can use your hands or two spoons or whatever you prefer. But keep in mind the batter is wet and the tongs help create those stray potato shreds which are clearly the best part! You can fry about 4-5 latkes at one time; you just want to have some space between them.
  4. Once they are all in the pan, flatten the batter slightly with your tongs or spoon.
  5. Fry until golden brown on the bottom, about 5 minutes. The stray potato shreds help you see when that is without touching them, but closer to the time you can peek. Flip and fry for another 3-4 minutes, or until golden brown underneath again.
  6. Remove with tongs or a slotted spatula to a wire rack.
  7. Repeat until all the batter has been used.
  8. Salt immediately while on the rack, and do not blot. Eating them hot off the rack is most delicious in my opinion, but the latkes may also be served at room temperature. 


To prep-ahead: Peel the potatoes and leave in a bowl of cold water until ready to grate or shred. The cold water will help the potatoes from oxidizing and turning brown/grey. Leave on the counter up to two hours, or cover and refrigerate for up to 24 hours.

Storage: The latkes keep in the fridge for up to 5 days and may be reheated for 5-7 minutes in an air fryer at 325℉ (or slightly longer in a the oven) to regain that crispy texture. They also freeze well for about 3 months. Thaw completely before reheating.

For a special appetizer: Top the warm latke with a small dollop of Creamy Horseradish Dill Sauce followed by a bite-size piece of smoked salmon. For a pretty touch, top with a small sprig of fresh dill. (These are a mega hit in Ann’s house, even with reheated latkes!)

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