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.
“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.”
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.
“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.”
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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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Going to try again. Last year, they tasted great but my heavy duty pans bent from high heat so oil went to one side. Had to use my frying pans. Made about 70 and froze on baking sheets. Heated at 400 for 10 – 12 minutes and came out great. Any suggestions for my baking sheets problem? It’ll be so much easier using the oven method. Thank you
Hi Nellie, sorry they turned out to be a bit high maintenance last year! If you want to ensure that you don’t have the same issue with the baking sheets, you may want to invest in some new heavier duty ones – they’re not a huge investment. I like the ones by Chicago Metallic.
Oven temp? I can’t seem to find it in the description.
Thanks.
Hi Sharon, the oven should be set to 425 degrees. Enjoy!
Hi can I use something instead of flour ie matzo meal? And can these be frozen and then reheated? Thanks
Hi Daisy, I think matzo meal would work just fine here. And 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!
My family loved these latkes. I loved not being tied to the stove. I followed your recipe exactly, though I used parchment paper on my regular baking sheets. The latkes were crispy on the edges and soft in the middle – just the way we like them. This recipe is a keeper. Thank you!
Latkes turned out exactly as in the images, well baked and crispy. Thank you for the recipe!
Made these for the first time and they came out fantastic!!! I used grapeseed oil instead of vegetable oil. Had to go out and buy 2 non-stick pans but it was well worth it. I also made this with the once upon a chef applesauce recipe which came out great and went so well. Also served with sour cream on the side. The only hard part about this recipe was draining the water from the potato mixture, I needed a bigger sieve. Overall, I loved how they came out and will be making them again.
Best latke recipe ever! I always had trouble frying latkes – this makes everything so much easier easier! The perfect latke recipe. Thanks, Jenn!
Can I use instant potatoes?
Hi Arlene, I would definitely recommend fresh potatoes here– sorry!
Made 6x the recipe. It was the absolute hit of my XMAS/Chanukah brunch! I used Simply potatoes which worked wonderfully. I had trouble getting them to brown initially and never added more oil but as there was less oil, they were easier to brown. I froze them and then cooked in a 350 degree oven for 10 minutes after defrosting. I did use non stick pans. I would suggest much less oil. Next time I will spread one layer of oil on the pan. They were delicious!
Easiest, cleanest, best, crispiest ever!
Excellent as always! I lined my pans with foil then cut parchment and added to the pans with the oil on top. Made clean up a snap. The family is already asking for them again. Perfect!
Sound perfect! They don’t reheat well?
How about making the potato mixture ahead of time?
Will it stay ok overnight?
Hi Marion, Latkes are are best served fresh out of the oven but sometimes that’s just not possible so it’s fine to reheat them. I wouldn’t make the potato mixture ahead of time – it will turn color.
This is THE best recipe for latkes. Easy and my family loved it! I added a little more onion b/c we like the onion flavor. Thank you!
Fabulous recipe! Reminds me of the ones we used to get in Europe at the Christmas markets. Impressed how beautifully the latkes turned out on my first ever attempt. Thank you!
Feel silly, but I can’t seem to find the oven temp for this recipe? Thank you!
No worries! The oven temp is 425 degrees.
How many will this recipe serve?
Hi Sara, it depends upon how many latkes each person eats, but the recipe makes about 18 latkes. Enjoy!
I’d like to double the recipe. How would you alter? stsrt over from scratch for second batch? Thanks!
Hi Sondra, I don’t think you need to start from scratch for another batch. I’d just double all the ingredients and, if you have enough baking sheets, you can cook them all at the same time. If not, just put the second batch in as soon as the first one comes out of the oven. Enjoy!
I made latkes tonite for the very first time and used this recipe. Practicing for my upcoming Hanukkah party. They were “da bomb”! Best latkes I’ve ever eaten. I try to stay away from fried food, but these were worth the caloric splurge. My neighbors agreed!
I tried these for Hanukkah last year and they were amazing! So much easier than frying by hand one-by-one. No one could tell the difference and with a foil-lined baking sheet, cleanup was a breeze!
Worked well as regular fried latkes, the oven baked sticks to the sheet even with lots of oil on a non-stick.
Made these last night to go alongside some steak. Fantastic! Used simply potatoes shredded hash browns. So I didn’t have to grate and drain! They are fresh not frozen, available in most supermarkets! I also don’t own a non stick baking sheet but there is a non stick aluminum foil that works perfect! Allows for easier clean up.
I don’t like to use non stick baking sheets. Has anyone had success with this recipe using silpat or good quality other (ie nordic ware) baking sheet, along with plenty of oil? Or other ideas?
I used regular, non-nonstick baking pans, and I lined them with parchment paper. I used pans that were narrower than the parchment paper, so that I could use one unbroken sheet to fully cover the bottom and sides. The oil stayed on top of the parchment during baking, and nothing stuck. 🙂
I OCTUPLED this recipe so that 150 elementary students could taste latkes, and they were a hit! This recipe is a keeper.
I’ve made these twice – 2 Chanukahs in a row. They were relatively easy and fantastic.
Made this exactly, but instead of a non-stick baking sheet (don’t have) I lined the sheet first with heavy-duty foil, then with non-stick foil before adding the oil- turned out beautifully, and clean up was super easy!
I’ve never made latkes before and was dreading frying because I didn’t want to smell like a latke and get hot while making them. This recipe worked phenomenally! They came out perfectly, and everyone loved them! Can’t wait to make them again next year (or maybe sooner)
Omg just made them and I will never fry again in a pan. These are excellent! !!
This recipe was perfect. The latkes were delicious and crispy. My house did not have that lingering “fried latke smell”, nor did my hair or clothes. And best yet, there was no mess! I also enjoyed putting them in the oven, setting the timer and sitting and reading in between rather than babysitting a frying pan. I did not serve them right away. I reheated them for a few minutes at 375. I will make this recipe from now on.
Just made 5 batches of these for a Chanukah gathering tomorrow night. I hope they reheat OK. They sure taste delicious now, and so much less mess to clean up! Thank you so much! By the way, after reading the comments and worrying about the hot oil, I used non-stick roasting pans instead of cookie sheets. They worked great, even though the latkes were almost touching each other. I also used organic coconut oil, which worked great and did not smoke too much. Happy Chanukah!
If I use parchment paper do I still need to use the same amount of oil
Hi Michelle, I don’t recommend using parchment for this recipe — you need all the oil. Sorry!
These were fantastic! Thank you!!
Definitely use a nonstick pan if you stove-top fry. Would prefer to use the oven method, if I had the non-stick baking sheets.
I always make my latkes ahead because I have to make so many.
Cool latkes completely and put in a gallon size ziplock w parchment paper between layers and freeze.
Put frozen latkes in a preheated 375 oven on cookie sheets lined w parchment paper
Cook until warmed
They are great
Ps. I put the filled baggies on a cookie sheet and place in freezer till frozen. After frozen remove cookie sheet – this holds their shape
What oven temperature do you fry the pancakes at ?
These should go into a 425 degree oven (and set oven rack(s) in center of the oven). Enjoy!
I made this recipe last year for a Chanukah party for University students and absolutely loved it! Worked out so well, so much easier than frying in a pan.
I’m hosting another party this year and will need to make a lot more of them (aiming for around 35 latkes)
Has anyone tried making these slightly early and reheating them? I was thinking about making one batch at 4 o’clock, and then putting them in the oven to warm up at 7 o’clock, just to help with the stress a bit! Has anyone tried this?
Also was thinking about shredding the potato using my spiraliser, has anyone tried this??
How nice Rebecca! While you could make them in advance if necessary, I think these latkes are best served warm out of the oven. I’ve never made them using a spriraliser, so not certain how the results will differ.
Would parchment paper work instead of using oil? Nothing ever sticks to parchment paper, but I wonder if you need the oil to get the correct taste.
Hi Natalya, You definitely need the oil for latkes. Sorry!
Delicious! We usually cook this dish in a cast iron skillet on the stove top but if the oven is already heated or in use this works just as well. Super tasty!
What temp does the oven need to be?
Hi Tracy, It’s 425°F.
I made this recipe this morning, added garlic, breadcrumbs, used parchment paper with less oil. The first batch got a little overdone, but decreased the baking time and second ones came out great. Thanks, Anna
I baked mine at 375 degrees. Really depends on your oven. Enjoy! Anna
I made these with Coconut Oil. Followed the recipe exactly (except for the type of oil). They came out PERFECT!! Thank you so much. No more frying mess all over my stove!
BRILLIANT!!! I’ll never fry again. Two days after a latke frying marathon my house still smells like rancid oil and i was dreading having to fry again for the upcoming weekend. I’ll admit I was skeptical but so impressed with the results. Also need to admit that I didn’t read the ingredient list as thoroughly as i should have so after i had a five pound bag of potatoes shredded I was in for the long haul. I added 4 eggs + 1/2 cup self-rising flour (already has baking powder in it) and hoped for the best. Success! I’m running out to get another 2 heavy duty pans so I can make another huge batch. Thanks Jenn!!
What will happen if u use Idaho potato instead of russet? Thanks
They will be absolutely fine with Idaho potatoes.
How much is 2 lb potato? Meaning, about how many pieces.
About 3 medium potatoes
This is an awesome potato latke recipe! Delicious, and so much easier than pan frying on the stove.
I have an obsession with potato pancakes/latkes, but absolutely hate to stand in front of a pan frying them. This is my standard go to latke recipe – the cooking method is the game changer for me though! I won’t be standing in front of the stove anymore!
I think I need to add a warning: Many cookie sheets will WARP at temperatures recommended in this recipe, and that could send oil spilling to the bottom of your oven! After hearing my cookie sheets go POING! during Thanksgiving baking, I realized that I really should invest in expensive pans before attempting to oven-fry any latkes.
Used parchment and only a few tablespoons of Becel oil. Absolutely no sticking! They are awesome. (P.s., I had a bag of shredded potatoes from the grocery deli so used them. Easy peasy)
Hi Jenn! What kind of grater should I use for the potatoes? Had a mandolin til my husband cut his thumb off… Needless to say they are not allowed in the house anymore lol what’s next best?
Thanks!
Hi Christina, I grate them in my food processor but you can also use a hand grater.
I made these by lining my baking sheet with baking paper and they just slid right off. No messy cleanup.
Great tip, Ila. I know some people were having some issues with sticking so glad to know that works.
Wonderful recipe but I didn’t think the oil was hot enough even after 10 mins in the preheat mode. Can I raise the temperature to 450 degrees and is safflower oil acceptable? Also, my latkes did somewhat stick even in my nonstick pan. Can I line the pans with nonstick foil first and then add the oil? But this is definitely a 5 star recipe!
Hi Sandy, Yes but definitely keep an eye on them as you don’t want them to burn; you may need to turn the heat back down. Safflower oil should work fine. Also, you might try lining the pan with parchment (see comments; one reader recently had some success with that).
Those of you who are experiencing smoke or fire in your ovens: Please tell us what OIL you used. Some cooking oils are *not* suitable for frying!
BTW this is pretty much my latke recipe, and I can’t wait to try the oven method this year. Thanks!
Have you tried baking these on a Silpat mat, by any chance? I only have regular baking sheets (not a fan of “non-stick” coatings as I’ve seen them come off in the past and silver baked sweet potato fries were just really offputting!) Thanks! These look great and can’t wait to take a stab at them….
Hi Penny, Unfortunately, I don’t think this method would work on a Silpat mat. Sorry!