Crisp & Delish Potato Latkes
Celebrate the Festival of Lights (a.k.a. Hanukkah) with these wonderful Crisp & Delish Potato Latkes! Latkes, or potato pancakes, are traditionally served to celebrate the 8 magical nights of Hanukkah. Member’s Mark™ Black Peppercorn Grinder and Himalayan Pink Salt Grinder add just a touch of flavor to these scrumptious little bites. Feel free to get creative with the toppings – sour cream, applesauce, jam, tzatziki, hummus, smoked salmon, sliced cucumbers, etc.!
What is a Potato Latke?
A potato latke is a crispy, pan-fried potato pancake that’s especially popular in Jewish cuisine, traditionally eaten during Hanukkah.
What it’s made of
Latkes are usually made from:
-
Grated potatoes
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Grated onion
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Egg
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Flour or matzo meal (to bind)
-
Salt and pepper
The mixture is shaped into small patties and fried in oil until golden brown and crunchy on the outside, tender on the inside.
What they taste like
They’re savory, slightly oniony, crispy, and comforting—kind of like a cross between a hash brown and a potato pancake.
How they’re served
Common toppings include:
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Sour cream
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Applesauce (a classic pairing!)
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Chives or green onions
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Smoked salmon (less traditional but delicious)
Shortcut Potato Latkes
Shredding potatoes takes a little bit of time – which we know you’re short on during the holiday season. Try this quick (and just as tasty) method using frozen hash browns!
1. Thaw completely—don’t rush it
Let the hash browns thaw in the fridge or at room temp.
Cold, partially frozen shreds won’t bind well and can splatter in the pan.
2. Squeeze out every bit of moisture
This is the #1 key to crisp latkes.
Use:
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A clean kitchen towel
-
A stack of paper towels
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A salad spinner (surprisingly effective!)
The drier the potatoes, the crispier the result.
3. Add some onion for flavor
Frozen hash browns lack the potato-onion punch of freshly grated potatoes.
Use:
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½ finely chopped onion, or
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1–2 Tbsp dried minced onion (easy, no chopping)
4. Don’t skip a binder
Hash browns don’t release starch the way fresh potatoes do, so you need a binder:
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2 eggs per ~4 cups potatoes
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¼ cup flour or 2–3 Tbsp matzo meal
This keeps them from falling apart.
5. Season generously
Frozen potatoes can taste a little bland.
Add extra:
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Salt
-
Pepper
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Optional: garlic powder, onion powder, or a pinch of paprika
6. Let the mixture rest 5 minutes
This helps the flour/matzo meal hydrate and bind everything together so the patties hold their shape.
7. Heat the oil properly
Oil should be shimmering and around 350°F.
If it’s too cool, the latkes absorb oil.
If it’s too hot, they brown before the centers cook.
8. Make them compact
Use a scoop and press into tight patties before or right when they hit the pan.
Loosely formed latkes = fall-apart latkes.
9. Don’t overcrowd the pan
Frying too many at once drops the oil temperature → soggy latkes.
10. Salt immediately after frying
The salt sticks better and gives you great flavor right away.
Crisp & Delish Potato Latkes
Ingredients
- 1½ lbs Yukon gold potatoes
- 1 small Onion
- 2 large Eggs, whisked
- 2 tbsp Flour
- ½ tsp Baking powder
- ¼ tsp Member's Mark™ Black Peppercorn Grinder
- ½ tsp Member's Mark™ Mediterranean Sea Salt Grinder
- Avocado oil or canola oil, for frying
- Butter, for frying
Instructions
- Optional step: Preheat oven to 250°F and line a large baking sheet with parchment paper. This is to keep your latkes warm and crisp before serving.
- Use either a food processor with a shredding attachment or a hand grater, shred the potatoes and onions. You may need to work in batches to fit the potatoes in a food processor.
- Place the shredded potatoes and onions in a cheesecloth, nut milk bag, or clean kitchen towel. Squeeze as much of the liquid out as possible. This is to ensure supreme crispiness!
- Transfer the potatoes and onion to a large bowl. Add in the whisked eggs, flour, baking powder, Member's Mark™ Black Peppercorn Grinder, and Member's Mark™ Mediterranean Sea Salt Grinder. Mix well.
- Line a large plate with paper towels to drain each batch of latkes.
- Heat a heavy-bottomed, 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop scoops of 1½ to 2 tablespoons of the mixture into the skillet, cook for 1 minute, then press down gently with a spatula to flatten. It’s important not to crowd the skillet.
- Fry until golden brown on one side (about 2-3 minutes). Carefully flip with a spatula. Continue to cook until the second side is golden brown and crisp (another 2-3 minutes longer). When they're done, transfer the latkes to the paper towel-lined plate to drain briefly, then to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.
- When the latkes are done, transfer to the paper towel-lined plate to drain briefly. Transfer latkes to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.
- Repeat the process with the remaining mixture. This recipe should make between 22-26, depending on how large the patties are. Serve with your choice of delicious toppings!