How to Make Hanukkah Latkes
Learning how to make Hanukkah latkes is really about mastering a few simple details: the right potatoes, enough starch, and a hot pan.
With the right technique, these classic potato pancakes turn out crisp outside, soft inside, and ready for applesauce or sour cream.
Latkes are one of the most recognizable Hanukkah foods, tied to the holiday’s tradition of oil and to generations of Ashkenazi Jewish cooking.
This guide explains the ingredients, method, and troubleshooting steps so you can make them confidently at home.
What Are Latkes?
Latkes are pan-fried potato pancakes traditionally served during Hanukkah.
They are closely associated with the miracle of the oil in the Second Temple narrative, which is why fried foods such as latkes and sufganiyot are central to many Hanukkah celebrations.
Classic latkes are made from grated potatoes, onion, eggs, flour or matzo meal, salt, and pepper.
The goal is a batter that holds together without becoming heavy, so the pancakes brown well in oil and stay crisp after frying.
Ingredients for Classic Hanukkah Latkes
Simple ingredients matter here, and the best latkes usually rely on pantry staples.
- Potatoes: Russet potatoes are the most common choice because they are starchy and crisp nicely.
Yukon Gold potatoes can work too, but they produce a slightly creamier texture.
- Onion: Adds savory depth and moisture balance.
- Eggs: Bind the mixture so the pancakes hold their shape.
- Flour or matzo meal: Helps absorb excess moisture and improves structure.
- Salt and pepper: Essential for flavor.
- Neutral oil: Use canola, vegetable, safflower, or avocado oil for frying.
Optional additions include garlic, chives, or a small amount of baking powder, though many traditional cooks prefer a plain base so the potato flavor stands out.
Equipment You Will Need
You do not need special tools, but a few basics make the process easier and safer.
- Box grater, food processor, or shredding attachment
- Large bowl
- Clean kitchen towel or cheesecloth
- Large skillet or cast-iron pan
- Spatula
- Paper towels or a wire rack for draining
A cast-iron skillet is especially useful because it holds heat evenly, which helps produce a more consistent crust.
How to Make Hanukkah Latkes Step by Step
1. Grate the potatoes and onion
Peel the potatoes if you prefer a smoother texture, or leave some skin on for a more rustic result.
Grate the potatoes and onion using the large holes of a box grater or a food processor fitted with a shredding disk.
Work quickly, because grated potatoes can discolor once exposed to air.
If needed, place them in cold water briefly, then drain thoroughly before mixing.
2. Remove excess moisture
This step is one of the most important when learning how to make Hanukkah latkes.
Excess water prevents browning and can cause soggy pancakes.
Transfer the grated mixture to a clean towel and squeeze firmly until much of the liquid is removed.
You can also let the grated potatoes rest in a bowl for a few minutes, then pour off the liquid and save the starchy sediment at the bottom.
That potato starch can be mixed back into the batter for better binding.
3. Mix the batter
In a large bowl, combine the grated potatoes and onion with eggs, flour or matzo meal, salt, and pepper.
Stir just until evenly coated.
Overmixing can break down the potato texture and make the latkes denser.
The batter should look moist but not watery.
If it seems too loose, add a small spoonful more flour or matzo meal.
4. Heat the oil properly
Pour enough oil into a skillet to cover the bottom by about 1/8 to 1/4 inch.
Heat the oil over medium to medium-high heat until it shimmers.
If the oil is too cool, the latkes absorb it; if too hot, they darken before cooking through.
A small test shred should sizzle immediately when the oil is ready.
5. Fry in batches
Drop spoonfuls of batter into the skillet and flatten them gently with a spatula.
Keep each latke fairly thin so the center cooks through before the outside over-browns.
Fry until deep golden on the first side, then flip and cook the second side until crisp.
Avoid crowding the pan, which lowers the oil temperature and softens the crust.
6. Drain and serve immediately
Transfer finished latkes to a paper towel-lined plate or, better yet, a wire rack set over a baking sheet.
A rack lets air circulate so the bottoms stay crisp.
Serve latkes hot for the best texture.
If making a large batch, keep them warm in a 200°F oven while you fry the rest.
Tips for Crispy Latkes
If you want restaurant-quality results, focus on moisture control and heat management.
Those two factors make the biggest difference.
- Use starchy potatoes such as russets.
- Squeeze out as much liquid as possible.
- Fry in a properly heated pan.
- Keep latkes thin and uniform in size.
- Drain on a wire rack instead of stacking them.
Some cooks also prefer to add a little more grated onion than potato for a stronger savory flavor, but too much onion can release extra liquid, so balance is important.
Common Mistakes to Avoid
Even a simple recipe can go wrong if one step is overlooked.
- Skipping the squeeze: Wet potatoes lead to limp latkes.
- Using too much binder: Too much flour or matzo meal can make them cakey.
- Frying at the wrong temperature: Low heat makes greasy latkes; high heat burns the outside.
- Making them too thick: Thick latkes may brown unevenly and stay raw in the center.
- Letting them sit too long before frying: The batter can separate and lose structure.
Best Toppings and Serving Ideas
Traditional toppings for Hanukkah latkes are applesauce and sour cream.
Applesauce adds sweetness that contrasts with the savory potato, while sour cream adds tang and richness.
Other serving ideas include:
- Crème fraîche with chives
- Smoked salmon and dill
- Caramelized onions
- Herbed yogurt
- Honey for a sweet holiday variation
Latkes also pair well with brisket, roasted vegetables, green salads, and other Hanukkah dishes, making them a flexible side or appetizer for a holiday table.
Can You Make Latkes Ahead of Time?
Yes, but timing matters.
Latkes are best served fresh, when the crust is at its crispiest.
If you need to prepare ahead, fry them fully, cool them on a rack, and reheat them in a 400°F oven until hot and crisp again.
You can also prep the potato-onion mixture a short time in advance if you keep it chilled and work quickly.
For best texture, however, mix and fry as close to serving time as possible.
Variations on Traditional Hanukkah Latkes
While classic potato latkes remain the most iconic, many cooks enjoy variations that still honor the spirit of the holiday.
- Sweet potato latkes: Slightly sweeter and more colorful.
- Zucchini latkes: Lighter and more vegetable-forward, though they require careful draining.
- Carrot latkes: Mildly sweet and ideal with savory toppings.
- Apple-potato latkes: A festive blend that leans slightly sweet.
These versions are popular in modern Jewish kitchens, but the same core principles apply: remove moisture, bind lightly, and fry until crisp.
What Makes a Great Hanukkah Latke?
The best latkes are simple, well-seasoned, and fried with care.
They should taste like potato first, with onion and salt supporting the flavor, and they should have a crisp exterior that gives way to a tender center.
Once you understand how to make Hanukkah latkes, you can adapt the recipe to your preferences while keeping the technique intact.
That balance of tradition and practical cooking is what makes latkes such a lasting holiday favorite.