Latkes

By Mark Bittman

Updated Nov. 13, 2024

Latkes
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4(2,905)
Comments
Read comments

These crisp potato pancakes are the ultimate in holiday comfort food. (Don’t skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed skillet until beautifully browned, and arrange them on a plate lined with paper towels as they finish. They won’t last long.

Featured in: Yukon Gold Standard

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Ingredients

Yield:Makes 2 to 3 dozen latkes
  • 2pounds potatoes
  • 1onion
  • 2eggs, lightly beaten
  • 2tablespoons bread crumbs (or matzo meal)
  • 2teaspoons coarse kosher salt (or 1 teaspoon fine sea salt)
  • ½teaspoon black pepper
  • neutral oil (such as vegetable or canola)
  • Sour cream, for serving
  • Applesauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 93 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grate potatoes and onion; squeeze out excess liquid using a clean dishtowel and add to a large bowl. Stir in eggs, bread crumbs, salt and pepper until well combined.

  2. Step 2

    Heat ¼-inch of oil in a medium, heavy-bottomed skillet over medium-high. Spoon the mixture into the oil to form pancakes; fry until brown and crisp on both sides. Transfer to a paper-towel-lined plate.

  3. Step 3

    Serve with sour cream and applesauce.

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Ratings

4 out of 5
2,905 user ratings
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Comments

Sheila

Are you serious-15 minutes? Takes at least that long to grate the potatoes and press out the moisture. Even with a food processor. Please revise to reflect an honest prep time.

Susan

Two tips from an excellent cook - use a salad spinner to get the most moisture out of the shredded mix of potatoes and onion. Shred the onion with the potatoes and they won't turn brown.

Nicholas Yarmoshuk

Breadcrumbs, matzo meal?? Who needs it? Russet potatoes, onions, eggs fried in hot oil result in very crispy potatoe latkes. Now serve with Salmon Roe and sour cream. What a treat.

Have followed this most simple of recipes for 75+ years, first with my mother from Belarus, then with my mother in law from Lithuania and now with my dear better half.

Salmon goes very well with this. Comfort food at its most comforting.

Someone who loves food and cooking!

Absolutely delicious! I didn't squeeze the liquid out (wasn't in the mood!), and it took maybe 10 minutes to prepare. We ate it with apple sauce and sour cream. Easy Peasy and this will definitely stay in our rotation.

Sarah G

I had a crazy thought to fry in Duck fat, any thoughts people?

Marci R

Is anyone using a Cuisinart? I've heard don't but I want to hear if it's worked for anyone. It seems like it would be fine provided you drain them and the salad spinner idea is the bomb!

Ypsi

I use the shredder disk on my food processor and it works pretty well except there's always a biggish sliver that doesn't get put through properly. Saves a ton of time though. I'll never use regular box grater again, since I want to make close to 100 latkes

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