Classic Potato Latkes Recipe

Grate the peeled russet potatoes and peeled onion on the largest holes of a box grater, or use the grating attachment of your food processor if you want to save time. You want those shreds nice and long for the best texture.

Place the grated potato and onion mixture onto a lint-free kitchen towel or a large piece of cheesecloth. Gather up the edges and twist it tight, then squeeze out as much liquid as humanly possible — I'm talking really wring it out. This step is the secret to crispy latkes, so don't skip it.

Transfer the squeezed potato and onion mixture to a large mixing bowl and stir in the lightly beaten egg until everything's evenly coated.

Sprinkle the all-purpose flour, salt, baking powder, and ground black pepper evenly over the potato mixture. Gently stir everything together until just combined — you want it mixed but not overworked.

Fill a large, heavy-bottomed skillet with about ¼-inch of vegetable oil and heat it over medium-high heat until it reaches 350°F on a cooking thermometer. This temperature is key for getting that golden, crispy exterior without burning.

Working in batches, drop spoonfuls of the latke mixture (about 3 to 4 tablespoons each) into the hot oil, leaving space between them. Press gently with the back of a spoon or spatula to flatten the tops slightly into pancake shapes. Cook for about 3 minutes until the bottoms are gorgeously golden brown.

Flip the latkes carefully using a slotted spatula and cook for an additional 1 to 3 minutes until the second side is equally golden and crispy. Adjust the heat as needed to keep the oil at 350°F throughout cooking.

Transfer the finished latkes to a paper towel-lined plate or a wire rack set over a small rimmed sheet tray to drain excess oil. Repeat with the remaining potato mixture, adding more oil to the skillet if needed and adjusting the heat between batches.

Serve your homemade potato latkes immediately while they're hot and crispy, with sour cream and applesauce on the side for dipping.