These easy potato latkes are traditionally served on Hanukkah, but are so tasty – you can make them anytime you want! With my foolproof recipe you’ll be enjoying these delicious fried potato pancakes in no time. Made with just a handful of kitchen staple ingredients, these latkes are crunchy when you bite into them, revealing a creamy potato and onion packed center. The beauty of this dish is how easy they are to make and they’re near inability to taste bad! I mean, how can you go wrong with fried potatoes?
What is a latke?
Latkes are pan-fried bites of deliciousness! Or in technical form, potato pancakes. Made from grated potatoes and onion, an egg, and breadcrumbs these babies have a crispy exterior and a light, creamy inside – which makes them absolutely to die for!
Ingredients
Potatoes – such as Russet, shredded. Onion – small (or 1/2 large), shredded! Egg – Large. Breadcrumbs – I used unseasoned Panko breadcrumbs, regular unseasoned breadcrumbs work too. Salt & Pepper – To taste. Canola Oil – For frying! Any vegetable oil should be fine.
How to make easy potato latkes
Tips and tricks
What to serve with your latkes
In my opinion, it is essential to serve your latkes with a big dollop of sour cream! Latkes are traditionally served with sour cream or get this, applesauce! Don’t knock it ’till you try it! The savory latke paired with a touch of cool, tangy sour cream combined with the subtle sweetness of applesauce is a flavor combination like no other.
Make ahead
Latkes are best made and served right away. If you are in a pinch for time, they can be fried and kept warm in a 200°F oven for up to 30 minutes prior to serving!
Leftovers
Refrigerate leftovers in an airtight container for 3-5 days.
Reheating
To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.
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