Classic Potato Latkes Recipe • 5★

Updated December 28, 2025

Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.

8:48Credit...The New York Times and Scott Loitsch

This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Featured in: How to Make Classic Potato Latkes

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2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters

1 large onion (8 ounces), peeled and cut into quarters

½ cup all-purpose flour

1 teaspoon fine sea salt, plus more for sprinkling

1 teaspoon baking powder

½ teaspoon freshly ground black pepper

Safflower or other oil, for frying

Step 1Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

Step 2Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

Step 3In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

This looks identical to my ol' (Russian-American) Pops' recipe. But you've gotta use a box grater because I think knuckle skin is the secret ingredient that makes this recipe transcendent.

I’ve used this recipe for years, but with one trick: brush each side with oil, flatten and bake in a 425 oven until crisp on both sides. You can do all of them at once and not have used oil to deal with later. They come out crispy and perfect each time!

A good friend, her husband always makes the latkes, gave me this tip. After grating (whether in food processor or box grater), rinse and spin dry in a salad spinner. I have done this every since, it makes The crispiest latkes.

anybody tried panko breadcrumbs instead of flour or matzoh meal?

really good this time used russets, squeezed out water med to med low

Can I prep these so that all I have to do is fry at dinner time?

The New York Times

Source: https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes