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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, 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.

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 processorPlace 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 mixtureBeat 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 bowlMix 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 skilletFlip 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 skilletFry 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 sheetBake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven.

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

latkes after flippingPlace 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.

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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. 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.

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Comments

  • 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
  • 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

    • — Maria on February 21, 2022
    • Reply
    • 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.

    • — Amethyst on December 18, 2021
    • Reply
  • 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.

    • — Sheryl on November 28, 2021
    • Reply
    • 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.

      • — Danielle on November 30, 2021
      • Reply
  • I simplified it and used frozen shredded hash browns (defrosted with water squeezed out of them) and it worked perfectly! Delicious!

    • — Eileen Hu on November 26, 2021
    • Reply
  • can these be frozen for future use?

    • — Fran on November 1, 2021
    • Reply
    • 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!

      • — Jenn on November 2, 2021
      • Reply
  • 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 on September 14, 2021
    • Reply
    • LOL! Unfortunately, you REALLY need newish nonstick pans for these. Sorry!

      • — Jenn on September 16, 2021
      • Reply
    • 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!

    • — Savanna Faith on August 4, 2021
    • Reply
    • 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!

      • — Jenn on August 5, 2021
      • Reply
      • Thanks, Jenn!

        • — Savanna Faith on August 5, 2021
        • Reply
  • Excellent recipe. Followed exactly and they were perfection.

    • — Christine on June 22, 2021
    • Reply
  • 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

    • — Sandra Kmet on February 3, 2021
    • Reply
  • 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.

      • — Angela on March 12, 2021
      • Reply
    • Did you thaw and drain these first?

      • — Nancy on December 15, 2022
      • Reply

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