Latkes are a traditional dish, often associated with Jewish holidays like Hanukkah, but they’re loved year-round for their crispy texture and savory flavor. This particular potato latke recipe has been passed down through generations in my family, and I guarantee that these latkes will be a hit at any meal. The best part? They’re super versatile. If you’re looking to make gluten-free latkes, you can easily swap the matzo meal with gluten-free flour, oat flour, cornmeal, or chickpea flour. Whether you’re preparing for a festive occasion or simply craving a hearty snack, these potato latkes are perfect every time.

Key Ingredients

Russet Potatoes: The heart of any latke, russet potatoes have a high starch content, making them ideal for crispy, golden latkes. You’ll need 2 ½ lbs (about 5 large potatoes), shredded.
Yellow Onion: A large onion, shredded, adds that quintessential flavor that balances out the earthiness of the potatoes.
Eggs: Three large eggs, whisked, provide structure and hold everything together.
Matzo Meal: A classic ingredient for latkes, this ¼ cup of matzo meal helps absorb excess moisture and adds texture. You can always add more if needed.
Avocado Oil: For frying, avocado oil is preferred because of its high smoke point and mild flavor.
Kosher Salt: A teaspoon of kosher salt enhances the flavor, and you can always sprinkle more on top once the latkes are cooked.

Preparing the Latkes

Start by preparing two large baking sheets: one should be lined with paper towels or a brown paper bag to absorb the excess oil, and the other should be fitted with a wire rack for cooling the latkes.

Heat the Oil: In a large skillet, heat about ¼ inch of avocado oil over medium heat. You want the oil to be hot enough to crisp up the latkes but not so hot that they burn.
Grate the Onion and Potatoes: Peel and quarter the onion, then use a food processor to grate it. Add the grated onion to a large bowl, along with the whisked eggs. Next, wash the russet potatoes thoroughly (you don’t need to peel them, just remove any blemishes), cut them into quarters, and shred them using the food processor or a box grater. Add the shredded potatoes to the egg and onion mixture.
Add the Matzo Meal: Mix in ¼ cup of matzo meal, which will help absorb any moisture released from the potatoes and onions. If the mixture feels too wet, add more matzo meal, one tablespoon at a time, until the consistency feels right.
Shape and Fry: Scoop about ¼ cup of the latke mixture and drop it into the hot oil. Use a spatula to press down on the mixture, flattening it slightly. Continue adding latkes to the pan, making sure not to overcrowd the skillet. Fry each latke for 3-4 minutes on one side, or until the edges turn golden brown, then flip it carefully to cook the other side until it’s crispy.
Drain and Cool: Once the latkes are cooked to golden perfection, transfer them to the prepared baking sheet lined with paper towels to soak up the excess oil. Once the oil is absorbed, place the latkes on a wire rack to cool.

Serving and Storing

Once all your latkes are cooked, sprinkle them with a little extra kosher salt to enhance their flavor. Serve them warm as a savory snack, a side dish, or even as a breakfast with sour cream or applesauce.

To keep the latkes warm, you can place them in an oven set to 200°F until ready to serve. If you have leftovers, store the latkes in an airtight container in the fridge for up to a week. Be sure to lay them in a single layer with parchment paper between the layers to prevent them from sticking. For longer storage, freeze them in freezer-safe containers, where they will stay fresh for up to six months.

Tips and Tricks for Perfect Latkes

Squeeze the Moisture (Optional): My grandmother’s version didn’t call for squeezing out the liquid from the potatoes, and neither do I. However, if you prefer, you can squeeze the grated potatoes in a clean kitchen towel to remove excess moisture. Some moisture is inevitable, but as long as you add enough matzo meal or flour, the latkes will still crisp up beautifully.
Frying Two Pans: If you’re making a large batch of latkes, consider using two frying pans simultaneously to speed up the process.
Flour Substitutes: For a gluten-free option, substitute matzo meal with gluten-free all-purpose flour, oat flour, or chickpea flour. They all work well in this recipe, and the result will still be crispy and delicious.
Egg Alternatives: If you prefer an egg-free version, you can substitute the eggs with a mixture of 1 tablespoon arrowroot powder and 1.5 tablespoons ground flax, whisked with ½ cup of water. Let the mixture sit for 5 minutes to thicken before adding it to the latke mixture.

Variations and Substitutes

Sweet Potato Latkes: For a sweeter take on the classic, substitute half of the russet potatoes with sweet potatoes. The natural sweetness of the sweet potatoes pairs perfectly with the savory flavor of the onions.
Zucchini Latkes: Replace some of the potatoes with shredded zucchini for a lighter, veggie-packed version of latkes.
Parsnip Latkes: Add a unique twist by replacing some of the potatoes with parsnips. They bring a slight nutty flavor that complements the earthiness of the potatoes.

Nutritional Information

This recipe makes approximately 20 latkes, and each serving (2 latkes) contains about 275 calories. It’s important to note that the nutritional values will vary depending on the oil used for frying and the specific flour or meal you use for binding.

Grandma’s Potato Latkes Recipe

If you’re in a hurry but still want to enjoy crispy, golden latkes, this simple and quick version is just for you. Whether you’re preparing for a family dinner or craving a snack, these potato latkes will satisfy your taste buds.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10

Calories: 275 kcal per serving

Ingredients

2 ½ lbs. russet potatoes, shredded (about 5 large potatoes)
1 large yellow onion, shredded
3 large eggs, whisked
¼ cup matzo meal (plus more as needed)
¾ cup avocado oil (for frying)
1 teaspoon kosher salt

Instructions

Prepare the Baking Sheets: Line two baking sheets – one with paper towels or brown paper bags, and the other with a wire rack for cooling the latkes.
Heat the Oil: Heat ¼ inch of avocado oil in a large skillet over medium heat.
Mix the Ingredients: In a large bowl, whisk the eggs. Shred the onion and add it to the bowl. Grate the potatoes, then mix them into the egg and onion mixture. Add the matzo meal to absorb excess moisture.
Fry the Latkes: Scoop ¼ cup of the potato mixture into the hot oil, pressing down with a spatula to flatten each latke. Cook for about 3-4 minutes per side until golden brown and crispy.
Drain and Serve: Once cooked, place the latkes on paper towels to drain excess oil, then transfer to a wire rack. Sprinkle with salt and serve warm.

Notes

You can substitute matzo meal with gluten-free flour, oat flour, or chickpea flour.
To store, place latkes in an airtight container in the fridge for up to a week or freeze for up to 6 months.

Nutrition per serving:

Calories: 275 kcal
Carbs: 25g
Protein: 5g
Fat: 18g
Fiber: 2g