Crispy Potato Latkes with Sour Cream

Crispy Potato Latkes with Sour Cream are a beloved classic in Jewish cuisine, especially during Hanukkah celebrations, but they’ve earned a place in kitchens around the world for their irresistible combination of crispy golden edges and tender, flavorful centers.

Made from simple ingredients — potatoes, onions, eggs, and a bit of flour — these savory pancakes are pan-fried to perfection and served with a cool dollop of sour cream or sweet applesauce.

Why I Love This Recipe

I love this recipe for its simplicity and versatility. It’s easy to prepare, yet feels incredibly rewarding when you take that first crisp bite. Whether served as an appetizer, side dish, or even breakfast, it’s always a crowd-pleaser.

The way the crispy exterior contrasts with the creamy, slightly tangy sour cream topping makes each bite unforgettable. Plus, it’s a fantastic dish for sharing — you can make a big batch and watch them disappear in minutes!

Why It’s a Must-Try Dish

• Crispy perfection: Every bite offers a satisfying crunch.
• Comforting flavor: Simple, familiar ingredients that bring warmth to any meal.
• Versatile: Perfect for holidays, brunches, or even casual dinners.
• Crowd favorite: Loved by both kids and adults alike.
• Customizable: Can be made gluten-free or paired with different toppings for variety.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 (makes about 12 latkes)
• Calories: ~180 per serving (without toppings)

Cuisine & Course

• Cuisine: Jewish / Eastern European
• Course: Appetizer, Side Dish, or Breakfast

Ingredients

For the Latkes:

• 4 large russet potatoes, peeled
• 1 medium onion
• 2 large eggs
• ¼ cup all-purpose flour (or matzo meal)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp baking powder (optional, for extra fluffiness)
• Vegetable oil or canola oil (for frying)

For Serving:

• Sour cream (classic topping)
• Applesauce (optional but traditional)
• Chives or green onions for garnish (optional)

Simple Cooking Directions

1. Grate potatoes and onion using a box grater or food processor.
2. Squeeze out excess liquid using a clean kitchen towel.
3. Mix with eggs, flour, salt, and pepper.
4. Heat oil in a skillet, drop spoonfuls of the mixture, and flatten slightly.
5. Fry until golden brown on both sides.
6. Drain on paper towels and serve warm with sour cream.

Step-by-Step Preparation Method

Step 1: Prepare the Potatoes and Onion

• Peel the potatoes and onion.
• Grate them using the large holes of a box grater or a food processor fitted with a grating blade.
• Place the mixture in a large bowl of cold water and let sit for a few minutes. This helps prevent browning and removes excess starch.

Step 2: Drain and Dry the Mixture

• Drain the potatoes and onion in a colander.
• Place in a clean kitchen towel or cheesecloth, twist tightly, and squeeze out as much liquid as possible.
• This is key to achieving crispy latkes!

Step 3: Make the Batter

• Transfer the dried mixture to a large bowl.
• Add eggs, flour, salt, pepper, and baking powder.
• Mix well until combined — the mixture should hold together but not be too wet.

Step 4: Heat the Oil

• In a large skillet, pour about ¼ inch of oil and heat over medium-high heat until shimmering (about 350°F / 175°C).

Step 5: Fry the Latkes

• Drop about 2 tablespoons of batter per latke into the oil, flattening each with the back of a spoon.
• Fry 3–4 at a time, about 3–4 minutes per side, until golden brown and crisp.
• Remove and drain on paper towels.

Step 6: Serve

• Serve immediately while warm with sour cream or applesauce.
• Garnish with chopped chives or green onions if desired.

How to Serve

Serve the crispy potato latkes hot and fresh from the pan for the best texture. Pair them with:

• Classic sour cream (for richness and tang)
• Homemade or store-bought applesauce (for a sweet contrast)
• Smoked salmon and dill (for a gourmet twist)
• Poached eggs for a hearty brunch option

Arrange them on a platter with dipping bowls for an elegant party appetizer.

Additional Recipe Tips

• Drain thoroughly: The drier the potato mixture, the crispier your latkes.
• Use starchy potatoes: Russets or Yukon Golds work best.
• Don’t overcrowd the pan: This helps them fry evenly.
• Keep warm: Place cooked latkes on a wire rack in a 200°F (95°C) oven until ready to serve.
• Reheat for crispiness: Use an oven or air fryer instead of a microwave.

Recipe Variations

1. Sweet Potato Latkes: Replace half or all the potatoes with grated sweet potatoes for a naturally sweet flavor.
2. Herbed Latkes: Add chopped parsley, dill, or rosemary for extra aroma.
3. Cheesy Latkes: Mix in shredded cheddar or Parmesan.
4. Vegetable Latkes: Add grated zucchini, carrots, or beets for color and nutrition.
5. Gluten-Free Option: Substitute flour with potato starch or gluten-free flour blend.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes.
• Freezing: Arrange cooled latkes in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags. Keeps well for up to 2 months.
• Reheating Frozen Latkes: Reheat directly from frozen in a 400°F (200°C) oven for 10–12 minutes, flipping halfway through.

Special Equipment Needed

• Box grater or food processor
• Large mixing bowl
• Clean kitchen towel or cheesecloth
• Heavy skillet or cast-iron pan
• Slotted spoon or spatula
• Paper towels for draining

Frequently Asked Questions (FAQ)

Q1. Can I make the latke mixture ahead of time?
It’s best to make it fresh, as grated potatoes brown quickly. You can, however, grate the potatoes and keep them submerged in cold water (refrigerated) for up to 4 hours before cooking.

Q2. What type of oil is best for frying latkes?
Use oils with a high smoke point like vegetable, canola, or sunflower oil.

Q3. My latkes fell apart — what went wrong?
They may have had too much moisture or too little binder. Be sure to squeeze the mixture well and ensure enough flour and egg are added.

Q4. Can I bake latkes instead of frying them?
Yes! Brush with oil and bake at 425°F (220°C) for about 25 minutes, flipping halfway. They’ll be slightly less crispy but healthier.

Q5. Are latkes and hash browns the same thing?
They’re similar, but latkes usually include egg, onion, and flour as binders, giving them a richer, more cohesive texture.

Conclusion

Crispy Potato Latkes with Sour Cream are the epitome of comfort food — golden, crispy, and full of heartwarming flavor. Whether you’re making them for Hanukkah, a weekend brunch, or simply to enjoy a cozy meal, these latkes are guaranteed to impress. With their crisp edges and tender centers, they’re proof that sometimes the simplest recipes are the most satisfying.