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
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.
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.
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.
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.
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.
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.
Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven.
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.
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.
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!
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
- If using the oven method, preheat the oven to 425°F and set two oven racks in the centermost positions.
- 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.
- 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.
- 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.
- Serve the latkes warm with sour cream and applesauce.
- 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.
- Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the latkes when frying.
- 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
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- 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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1st time making these. I chose the oven method. Fantastic! Great flavor and crunch, I will be making these FOREVER!
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.
So easy to make and delicious. THANKS JEN! Going to try the recipe with other ingredients like zucchini mixed in!
I love it. it is so yummy. keep up the work!😁😋
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!
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-
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!
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.
Do you have a recipe for crème puffs
As of now, I don’t — I’m sorry! I’ll add that to my list of recipes to potentially develop. 🙂
Are russet potatoes a must for this recipe?
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.
Thank you 😊
I made the latkes last night using russets. Never made them before- used the oven method.
Delicious!!!
The russets worked beautifully for me
Can you use gluten free flour in this recipe? Thanks in advance.
Hi Ellen, that should be fine — enjoy!
Yes — I often do and can’t tell the difference!
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?
To reheat, place them on a foil-lined baking sheet in a 375°F-oven for about 10 minutes, or until hot. Enjoy!
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?
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!
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
Hi Abbie, I use half-sheet pans and two oven racks. Enjoy!
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!
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!
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
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!
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!
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.
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?