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Latkes (Stovetop & Oven Method)

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Make your Hanukkah celebration extra special with golden crispy latkes. You can make them on the stove or in the oven — your choice!

Latkes (Stovetop & Oven Method)

Latkes, or crisp onion-scented potato pancakes, are traditionally eaten during the Jewish holiday of Hanukkah, when it is customary to eat foods fried in oil. At any Hanukkah party, you’ll likely find an apron-clad Jewish mother standing at the stove frying and serving up these savory treats. This tradition can be fun, but it can also be messy and hectic with hot oil splattering all over the stove and children running underfoot. That’s why I was thrilled to discover that latkes can also be fried in the oven! This recipe offers the option of using either the traditional stovetop method or the oven method. The stovetop method is faster, but requires cooking the latkes in batches. The oven method takes longer, but allows all the latkes to be cooked at the same time and is less messy. The latkes are delicious either way. Serve them warm with sour cream and applesauce.

“These were brilliant!! I used the oven method which resulted in the perfect crispy brown result I was looking for without having the mess from the frying pan.”

Rich

What You’ll Need To Make Latkes

ingredients to make latkes

If using the oven method, you’ll need two heavy nonstick rimmed baking sheets. Be sure they are truly nonstick and in good shape, otherwise the latkes may stick.

Step-by-Step Instructions

Make the Batter

Peel the potatoes, then coarsely grate them with the onion together using a food processor or by hand, using a box grater.

shredded potato and onion mixture in food processor

Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with a wad of paper towels or a clean dishcloth to wring out excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained.

draining liquid from potato and onion mixture

Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour.

eggs, salt, baking powder, flour, and potato onion mixture in bowl

Mix until evenly combined.

latke batter

Fry the Latkes: Stovetop Method

In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Once the oil is hot, drop mounds of batter into the hot pan. Flatten the mounds slightly with a spatula and reduce the heat to medium. Cook until the bottom of the latkes are golden brown and crispy, about 5 minutes.

frying latkes in skillet

Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary. Drain on paper towels and repeat with the remaining batter.

crispy latkes in skillet

Fry the Latkes: Oven Method

Preheat oven to 425°F and put 2 oven racks in the centermost positions. Fill two heavy nonstick rimmed baking sheets with ½ cup oil each.

pouring oil in rimmed baking sheet

Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop mounds of batter onto the baking sheets, spacing the latkes about 1½ inches apart. Using the back of a spoon, press down on the latkes to flatten just slightly.

latke batter on hot oiled baking sheet

Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven.

latkes before flipping

Flip the latkes (tongs are the best tool as a spatula may cause oil to splatter).

latkes after flipping

Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more.

Drain the Latkes

After cooking on the stovetop or in the oven, transfer the latkes to a baking sheet lined with paper towels to drain.

fried latkes on baking lined with paper towels

Serve the latkes with sour cream and applesauce.

“In all my years (6 decades), I’ve never made or eaten such marvelous latkes. What a great way to make them. My house doesn’t smell and it’s not full of smoke. There is no way of going back now.”

Sheryl

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Latkes (Stovetop & Oven Method)

Make your Hanukkah celebration extra special with golden crispy latkes. You can make them on the stove or in the oven — your choice!

Servings: Makes 18 latkes
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour

Ingredients

  • 2 pounds russet potatoes (2 to 3 potatoes)
  • 1 medium yellow onion, peeled (about the size of a baseball)
  • 2 large eggs
  • 1½ teaspoons salt
  • 2 teaspoons baking powder
  • ¼ cup all-purpose flour
  • Vegetable oil, for frying
  • Sour cream and applesauce, for serving

Instructions

  1. If using the oven method, preheat the oven to 425°F and set two oven racks in the centermost positions.
  2. Make the Batter: Peel the potatoes, then coarsely grate them with the onion together using a food processor fitted with the steel blade or by hand, using a box grater. Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with a wad of paper towels or a clean dishcloth to wring out excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour. Mix until evenly combined.
  3. Stovetop Method: In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Once the oil is hot and shimmering, drop mounds of batter (about 3 tablespoons) into the hot pan (the batter should sizzle when you drop it in). Flatten the mounds slightly with a spatula. Reduce the heat to medium and cook until the bottom of the latkes are golden brown and crispy, about 5 minutes. Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary. Transfer the latkes to a baking sheet lined with paper towels to drain. Repeat with the remaining batter, adding more oil as necessary.
  4. Oven Method: Fill two heavy nonstick rimmed baking sheets with ½ cup oil each (see note). Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop mounds of batter (about 3 tablespoons) onto the baking sheets, spacing the latkes about 1½ inches apart. Using the back of a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a baking sheet lined with paper towels.
  5. Serve the latkes warm with sour cream and applesauce.
  6. Note: If using the oven method, you'll need two heavy nonstick rimmed baking sheets. Be sure they are truly nonstick and in good shape, otherwise the latkes will stick.
  7. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the latkes when frying.
  8. Make-Ahead/Freezer Friendly Instructions: Latkes are best served fresh from the skillet or oven, but they reheat well. Place them on a foil-lined baking sheet in a 375°F-oven for about 10 minutes, or until hot. They can also be frozen for up to three months; reheat directly from the freezer; allow a few extra minutes in the oven.

Nutrition Information

Powered by Edamam

  • Per serving (18 servings)
  • Serving size: 1 latke
  • Calories: 71
  • Fat: 2 g
  • Saturated fat: 0 g
  • Carbohydrates: 11 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 153 mg
  • Cholesterol: 21 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Made this recipe. I cooked it in the oven at 450 for 20 mins, than flipped and cooked 10 more mins. Came ot great. Thank you for posting this classic go to recipe!

    • — Jennie S. on February 19, 2024
    • Reply
  • Made a half order for dinner tonight. I decided to soak the shredded potatoes before squeezing them dry, but otherwise followed the recipe exactly. The oven method worked perfectly. They came out looking like the photo and were yummy.

    • — Jim on December 11, 2023
    • Reply
  • Another winner from Jenn!

    Latkes were outstanding. I used the skillet method. The only change I made was to use matzo meal instead of flour.

    The only confusing part of the recipe is where it says to grate the onion and potatoes with a food processer’s “steel blade.” Using a Cuisinart, I opted for the grater blade. I image the steel blade would work well if you like a smoother mixture. If you use a grater blade, make sure it’s one the coarsely grates. Some, I believe, are reversible.

    Outside of that, this recipe is a five-star winner!

    • — Stan on December 10, 2023
    • Reply
  • What size baking pan do you recommend for the 1/2 c oil? My pans are huge and not sure if that is enough oil. Thank you!

    • — Jan on December 10, 2023
    • Reply
    • Hi Jan, I use half sheet pans which are 13 x 18 inches. Hope that clarifies!

      • — Jenn on December 11, 2023
      • Reply
  • I made one pans of latkes in each of my two ovens at the same time and the latkes came out great.

    I used only one oven the second time and had a lot of trouble. Some of the latkes came out great. Others did not brown and stuck to the pans. I wasn’t sure which two middle oven racks to use. So I used the middle rack and the lower middle rack. Please advise. I love the oven method.

    • — Ellen Freedman on December 9, 2023
    • Reply
    • Hi Ellen, Gladyou liked the latkes, but I’m sorry you had a problem with them the second time around. I suspect that your oven may have some hot spots which can cause them to bake unevenly. (The racks that you used were fine; it really doesn’t matter if you use the lower middle or the upper middle rack In addition to the middle one.)

      • — Jenn on December 13, 2023
      • Reply
  • Another perfect recipe! They are delicious and looked exactly like your photo.

    • — Michele Cole on December 8, 2023
    • Reply
  • These turned out great! I used the oven method and they were so crispy and delicious! My girls requested crispy latkes and these delivered!

    • — Amanda on December 7, 2023
    • Reply
  • Can I use this recipe but bake the latkes in parchment paper in sheet pans (maybe brush them heavily with oil first)?

    • — Mitchell Fox on December 5, 2023
    • Reply
    • Hi Mitchell, I wouldn’t recommend it for this recipe — sorry!

      • — Jenn on December 6, 2023
      • Reply
  • Jenn–this is a simply satisfying recipe. Thanks! From time to time, I add beets to the potatoes & onions for a colorful veggie treat. I also add grated onions to the sour cream. But first, there needs to be a solid foundation for all the fun tweaks to add. Your recipe nails it and makes tweaks possible. Thanks again, Jenn!

    • — Linda on December 5, 2023
    • Reply
    • Hi Mitchell & Jenn,
      Yesterday,, I baked my latkas on a regular 1/2 sheet pan (not non stick) BUT covered the pan with Non-Stick Aluminum Foil. . They were perfect ! We did do a taste test with oven baked, pan fried & air fryer methods.
      Pan fry latkas are microscopically better (used way more oil, but quicker). Oven baked was a very close second. I don’t think anyone would really notice the difference w/o doing an immediate taste test.
      My family & guests love the oven baked latkas.

      • — Harriet on December 15, 2023
      • Reply
  • These latkes were delicious. Easy recipe and enjoyed by all. Thank you.
    Paula

    • — Paula on October 29, 2023
    • Reply
  • Made these yesterday using both the oven and stove top methods. By far the best latkes were the stove top ones. The oven method should have been easier but turned out problematic. The heavy duty tray warped while heating the oil. There was so much hot oil that I wound up just spooning the batter into the tray while in the oven and that was messy. Clean up of the tray took a long time to get the sticky baked on oil to come off.
    So all in all, a great recipe for latkes but the traditional method of stove top frying is still the best.
    I followed the recipe and added one envelope of Streit’s potato pancake mix and an extra egg and some of the saved starch water to increase the amount of pancakes. They came out crispy on the outside and creamy on the inside. Served with sour cream, belly lox and capers and dill.

    • — Marilyn S on October 23, 2023
    • Reply
  • 1st time making these. I chose the oven method. Fantastic! Great flavor and crunch, I will be making these FOREVER!

    • — Kelly P. on June 8, 2023
    • Reply
  • These were brilliant!! I used the oven method which resulted in the perfect crispy brown result I was looking for without having the mess from the frying pan. I processed the potatoes too much and didn’t really have grated strips of potato, that was my error but it didn’t hurt the taste any.

    • — Rich on April 1, 2023
    • Reply
  • So easy to make and delicious. THANKS JEN! Going to try the recipe with other ingredients like zucchini mixed in!

    • — David on February 18, 2023
    • Reply
  • I love it. it is so yummy. keep up the work!😁😋

    • — Bay on February 7, 2023
    • Reply
  • There were amazing. I used gluten-free flour and egg replacer to accommodate food allergies in my family. I also pulsed the mixture a few times in the food processor after shredding/straining. Pan-fried them ahead of time and warmed them up in the air fryer before serving. They were a hit! Thank you!

    • — Laura on December 27, 2022
    • Reply
    • Hi Laura! My sister is gf and egg-free, too. Could you please tell me what egg substitute you used for this?

      • — McKenna on December 28, 2023
      • Reply
      • I used Bob’s Red Mill Egg Replacer.

        • — Jennie S. on February 19, 2024
        • Reply
  • Jenn, you did it again! Hands down, the best latkes I have ever made! And, super easy! Thank you! My grandma would be so sad if she saw my post, but I’ll never be able to make them as good as Bubbe did-

    • — Tammy G. on December 19, 2022
    • Reply
  • I will never fry a latke on the stove ever again. Though it took longer to do in the oven, it is a brilliant recipe and everyone loved them! The pan should really be non stick. I only had one, so took even longer. I will buy another true nonstick as I will never do Chanukah without oven ‘fried’ latkes. Thanks! Great recipe!

    • — Karen Jacobs on December 18, 2022
    • Reply
  • Latkes in the oven? Who knew? I made them tonight and it felt like cheating. So easy.

    For gluten-free latkes, here is what I’ve done for years: I don’t use flour. I grate my potatoes directly into a colander set over a bowl. A fair amount of liquid drains out of the grated potatoes. Let them drain for 15-20 minutes. Carefully pour out the liquid, leaving behind the potato starch that settles in the bottom of the bowl. I use that starch in place of flour: Pour the grated potatoes from the colander into the bowl with the potato starch and combine them. Then add egg, onion, etc., bake and enjoy.

    • — Adam on December 18, 2022
    • Reply
  • Do you have a recipe for crème puffs

    • — Mary Kowalewski on December 18, 2022
    • Reply
    • As of now, I don’t — I’m sorry! I’ll add that to my list of recipes to potentially develop. 🙂

      • — Jenn on December 19, 2022
      • Reply
  • Are russet potatoes a must for this recipe?

    • — Susanna Funk on December 17, 2022
    • Reply
    • Hi Susanna, I’m not 100 percent sure, but I’m a little concerned that anything but russets would cause the latkes to fall apart, so I’d stick with them to be safe.

      • — Jenn on December 17, 2022
      • Reply
      • Thank you 😊
        I made the latkes last night using russets. Never made them before- used the oven method.
        Delicious!!!

        • — Susanna Funk on December 19, 2022
        • Reply
    • The russets worked beautifully for me

      • — Karen Jacobs on December 18, 2022
      • Reply
  • Can you use gluten free flour in this recipe? Thanks in advance.

    • — Ellen on December 16, 2022
    • Reply
    • Hi Ellen, that should be fine — enjoy!

      • — Jenn on December 16, 2022
      • Reply
    • Yes — I often do and can’t tell the difference!

      • — alisa on December 18, 2022
      • Reply
  • I’m excited to make these for my Hanukkah party next week. If I make them in advance, what’s your recommendation for reheating to serve?

    • — Abbie Korman on December 10, 2022
    • Reply
    • To reheat, place them on a foil-lined baking sheet in a 375°F-oven for about 10 minutes, or until hot. Enjoy!

      • — Jenn on December 12, 2022
      • Reply
  • This sounds like the way to go! I am inspired to have a Hannukah party now! (Who wants to stand in front of a fry pan all night for more than just your immediate family?) What would you recommend serving with lakes to round out a meal for a stand around, grazing buffet type party?

    • — Bridget on December 10, 2022
    • Reply
    • Hi Bridget, my automatic answer would typically be brisket, but that’s not really a good option if you’re not having a sit down meal. If you’re looking for savory recipes, you could do bagels with this schmear or smoked salmon spread on top, falafel, and slow-roasted salmon. You can also peruse a large category of Jewish-ish recipes here. Hope that helps!

      • — Jenn on December 12, 2022
      • Reply
  • Hi Jenn, Thanks for the fabulous recipe! Hanukkah without the house smelling like latkes and oil for weeks. (Not that there’s anything wrong with that!). One question before Hanukkah cooking starts: What sizes are the two pans you recommend using? 1/4 sheets? 1/2 sheets? Are they on the same rack? Trying to figure out what will fit in my oven. Thank you, Abbie

    • — Abbie on November 4, 2022
    • Reply
    • Hi Abbie, I use half-sheet pans and two oven racks. Enjoy!

      • — Jenn on November 4, 2022
      • Reply
  • I didn’t have non-stick pans, so I covered my pan in aluminum foil and sprayed a coat of non-stick avocado oil before adding the oil and it worked great!

    • — Abigail on June 27, 2022
    • Reply
  • Hi Jenn,
    These sound delicious! Do you think these would work in the Air Fryer? And if so, can you offer some guidance?
    Thanks so much!
    Maria

    • I don’t recommend it, Maria – sorry!

      • — Jenn on February 24, 2022
      • Reply
  • Super tasty! I do not have non-stick baking pans, so I lined my big sheet with parchment, and it worked great.

  • In all my years ( 6 decades), I’ve never made or eaten such marvelous latkas. What a great way to make them. My house doesn’t smell and it’s not full of smoke. There is no way of going back now.

    • In order to get the moisture out of my grated potatoes mixture I use a potato ricer. I also use my ricer for recipes where I need to get the liquid out of vegetables spinach or grated zucchini. Works really well.

  • I simplified it and used frozen shredded hash browns (defrosted with water squeezed out of them) and it worked perfectly! Delicious!

  • can these be frozen for future use?

    • Hi Fran, I’ve never frozen them, so I can’t say from experience, but a few readers have commented that they have frozen them successfully. Hope that helps!

  • Hi Jen,
    First of all, I’m that balabusta standing over the stove frying the latkes! Please free me!!
    I don’t have nonstick pans. Can I use parchment paper or oil the pans really well?
    Thank you, Allyson

    • — Allyson Spielman
    • Reply
    • LOL! Unfortunately, you REALLY need newish nonstick pans for these. Sorry!

    • I used non stick parchment/baking paper last night with just a small spritz of olive oil under and over the latkes, and it worked out perfectly. I was able to make at least 3 batches (so lots of latkes!) using the same paper also, just a small amount of oil (as a family member recently had gallbladder surgery) and they tasted quite good. For family members who want oilier latkes, I will just spray them with some olive oil before warming in the oven. So yes to the non stick paper, from my experience!

      • — Sarah on December 15, 2022
      • Reply
  • These latkes are the greatest!
    Our nana first started the family on potato pancakes when she learned the recipe during an au pair job in Switzerland in the 50’s. Hers were generally pan-sized like a giant crepe. However, as the recipe was handed down orally, somewhere along the way we forgot to wring the potatoes – also they were prone to sticking and hard to flip as they were so large! And quite floppy by the end of it.
    Your recipe has been a great break-through for us. The palm-sized servings are perfect. I generally cook them in a skillet, and they are really tasty and crispy.

    I wish I could make them more frequently, only grating them on a box grater is a big task.
    I wondered whether you might be able to recommend a good food processor, please?

    Many thanks again!

    • Hi Savanna, So glad you like the latkes and that they have continued a family tradition! This is the food processor I have and love it. Hope that helps!

      • Thanks, Jenn!

  • Excellent recipe. Followed exactly and they were perfection.

  • Made for third time,,
    Whoever sent in to squeeze in a clean kitchen towel THANK YOU
    Gets easier every time,
    This is my latke recipe for life

  • I am a non Jewish Irish guy. I dated a Jewish lady some time ago who practised and perfected many of her classic Jewish cooking traditions on me, to my great fortune. Latkes were a shining light, so this year I tried out a bunch of recipes. The Once Upon a Chef edition was the best, however I fried them. Some of them even made it to my family’s dinner plate. Just awesome. Now I wanna learn to make Knishes.

  • Made these last week and they were spectacular! They were crispy and delicious and so much easier than frying on the stovetop. Next time I will use a bit less oil, but other than that they were perfect. This is my new go-to way to make potato pancakes/latkes!

  • This recipe is so easy and delicious! Even my friend who was raised on latkes loved them! Great side dish to any dinner. Kids love them too!

    • — Isabel Landzert
    • Reply
  • These latkes are great & foolproof. I’ve made them several times and they are always perfectly tasty, and crunchy. There is no need for me to search for a “better” recipe. Thanks Jenn for all you great reliable recipes.

  • These were delicious. I used non stick aluminum foil (dull side up as directed). I didnt have any issues with sticking. I only used 1/4 cup oil and that worked for me.

    • — Danielle Werchowsky
    • Reply
  • Delicious!

  • I made a half order of these tonight for dinner. Turned out great. I used a USA Pans baking pan and nothing stuck. Served with quince-apple sauce and braised cabbage seasoned with lavender salt. I’ve never had the fried version, but both my wife and I thought these were very good.

  • Made these last night and they were delicious. Rather than use paper towels, I squeezed the shredded potatoes in a cotton (flour sack) towel. Leftovers reheat nicely in the toaster oven. Thank you Jen!

  • Great recipe. We made it yesterday for Chanukah, and we didn’t peel the potatoes. We couldn’t taste the difference. We also mixed it with sweet potatoes. It was so good.

  • I substitute frozen hashed brown potatoes for the fresh. Much simpler and cleaner. No change to proportion. (I also use parchment paper with no problems).

    • Thank you! I was wondering if I could use frozen hash browns and you answered my question. I want to make these but today I don’t have much time.

    • Did you thaw and drain these first?

      • — Nancy on December 15, 2022
      • Reply

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