Authentic Jewish Latkes Recipe: Crispy Potato Pancakes for Hanukkah & Passover

If you’re craving crispy potato pancakes with a soft, fluffy center, these authentic Jewish latkes are the perfect recipe. Made with matzo meal, they’re ideal for Hanukkah and Passover, delivering exceptional texture and flavor.

About These Jewish Latkes

Growing up in a mixed Catholic and Jewish household meant a constant stream of celebrations, traditions, and, most importantly, fantastic food. From elaborate Christmas dinners to festive Hanukkah gatherings, I had a front-row seat to the stories and recipes that shaped my family’s heritage.

Jewish potato pancakes, or latkes, were always a highlight. My mom crafted them perfectly every time – crispy on the outside, tender on the inside, and never greasy. Attempting to replicate that texture at home involved more experimentation than I care to admit, especially achieving that signature crunch.

This recipe is the culmination of those efforts. It consistently delivers that nostalgic bite and reliable results every time you make them. The use of matzo meal makes them suitable for both traditional Hanukkah and Passover celebrations.

While I’ve always loved topping my latkes with applesauce, sour cream and fresh chives have become equally essential. No matter your preferred topping, these crispy potato pancakes are all about the harmonious blend of flavor, texture, and tradition. The soaking and squeezing steps are critical, so don’t skip them!

Ingredients for Perfect Latkes

Russet potatoes. Essential for their high starch content, ensuring a classic, crispy texture. Peel and shred them evenly for consistent cooking.

Yellow onion. Adds a savory depth of flavor. A white onion can be used for a sharper taste. Shred finely to seamlessly blend into the mixture.

Large eggs. Act as a binding agent, helping the latkes maintain their shape during frying. Whisk thoroughly before incorporating.

Matzo meal. The traditional choice. For a gluten-free option, substitute with a gluten-free blend or almond flour, adjusting the amount to achieve the right consistency.

Spices. A simple blend of kosher salt, garlic powder, and black pepper enhances the potato flavor without overpowering it.

Oil for frying. Opt for a neutral oil with a high smoke point, such as canola or avocado oil, to ensure proper frying.

Flaky sea salt and toppings. A sprinkle of flaky sea salt immediately after frying elevates the flavor. Serve with classic applesauce, sour cream, and fresh chives for a delightful balance of sweet and savory.

Essential Tools for Making Latkes

A box grater or food processor with a shredding attachment expedites the preparation of the potatoes and onion, ensuring consistent results.

Cheesecloth or a clean kitchen towel is essential for wringing out as much moisture as possible from the shredded potatoes. This critical step prevents soggy latkes.

A large cast iron skillet maintains steady heat during frying, contributing to even cooking and crispiness. A thermometer ensures the oil is at the ideal temperature.

Two rimmed baking sheets help keep the latkes crisp after frying: one lined with paper towels for draining excess oil, and another with a wire rack for cooling.

How to Make Traditional Potato Latkes: Step-by-Step

Prep

Set up two large rimmed baking sheets. Line one with paper towels and place a wire rack inside the other.

Soak

Peel and grate the potatoes. Place them in a large bowl of warm water. Let them sit for 10 minutes, then drain and repeat this process three times until the water is mostly clear.

Squeeze

Working in batches, transfer the soaked potatoes to cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible. Transfer the squeezed potatoes to a clean, large mixing bowl.

Mix

Add the shredded onion to the bowl with the potatoes. In a separate bowl, whisk the eggs, then pour them over the potato mixture and stir to combine. Add the matzo meal, kosher salt, garlic powder, and black pepper, and mix well.

Fry

Heat about 1/2 inch of canola or avocado oil in a large skillet over medium heat until it reaches 400°F (200°C). Scoop 1/4-cup portions of the latke mixture into the hot oil, pressing each down gently with a spatula to flatten. Avoid overcrowding the pan. Cook until golden brown and crispy on both sides, about 2-3 minutes per side.

Drain

Transfer the cooked latkes to the paper towel-lined baking sheet to drain any excess oil.

Finish

Transfer the drained latkes to the wire rack, season immediately with flaky sea salt, and serve warm with your favorite toppings.

Delicious Latke Variations

Gluten-free latkes: Substitute the matzo meal with almond flour or a gluten-free flour blend. Adjust the quantity as needed based on moisture levels.

Zucchini latkes: Add shredded zucchini for a subtle twist. Remember to squeeze out the excess water before mixing it into the batter.

Herb-infused latkes: Stir fresh herbs like chopped chives or dill directly into the batter for added flavor and brightness.

Smoked salmon latkes: Top with smoked salmon and crème fraîche for an elegant appetizer suitable for entertaining.

Mini latkes: Make smaller, bite-sized versions for gatherings and holiday parties.

More Side Dish Recipes to Try: honey roasted carrots and parsnips | crispy Brussels sprouts with balsamic | spicy sweet roasted broccolini | Instant Pot mashed potatoes

Frequently Asked Questions About Latkes

Why are my latkes soggy instead of crispy?

Soggy latkes usually result from too much moisture in the potatoes or an oil temperature that is too low. Thoroughly squeeze the potatoes to remove excess liquid and ensure the oil maintains the correct frying heat.

Do I have to use matzo meal?

No, you can substitute all-purpose flour or a gluten-free alternative. However, matzo meal provides the most traditional texture.

Can I freeze latkes?

Yes, you can freeze latkes. Lay them in a single layer first, then transfer them to a freezer-safe container. Reheat directly from frozen for the best results.

Need more side dish ideas? Check out my side dish recipes page!

What to Serve with Jewish Latkes

Applesauce is the classic pairing, adding a touch of sweetness that contrasts beautifully with the savory latkes. Sour cream with fresh chives offers a creamy, savory balance.

For a more elevated presentation, top the latkes with smoked salmon and capers. The salty, briny notes complement the crispy latkes perfectly.

For a complete holiday meal, serve the latkes alongside brisket or roast chicken, such as this easy smoked Traeger brisket, smoked chicken, or grilled full chicken. A simple green salad provides a refreshing counterpoint.

More Appetizer Recipes You’ll Love

If you enjoy these perfect latkes, you might also like making mashed potato fritters, which have a similar crispy texture with a soft, comforting center.

Potato cheese balls are another excellent option for gatherings and effortless entertaining, perfect for bite-sized enjoyment.

Oven fried potatoes and onions fit perfectly into the same crispy, golden category as these delectable potato latkes, offering a cozy and simple side dish.

Finally, if you make this potato latke recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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