Latkes (Stovetop & Oven Method)

Latkes 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 up these onion-scented potato pancakes. 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 potato latkes can also be fried in the oven!

This recipe offers two methods: the quick stovetop method, which requires cooking in batches, and the oven method, which takes longer but cooks all the latkes at once and is less messy. Serve latkes with sour cream and applesauce.

“These turned out great! I used the oven method and they were so crispy and delicious!”

Amanda

What You’ll Need To Make Potato Latkes

Russet Potatoes: These starchy potatoes are perfect for latkes, giving them a crispy exterior and fluffy interior.
Yellow Onion: Adds a subtle sweetness and depth of flavor.
Eggs: Help bind the ingredients together, ensuring the latkes hold their shape when frying.
Salt: Enhances the flavors of the potatoes and onions.
Baking Powder: Adds a touch of lift, making the latkes light and crisp.
All-Purpose Flour: Helps absorb moisture and adds structure to the latke batter.
Vegetable Oil: Used for frying.
Sour Cream and Applesauce: Classic, tangy and sweet accompaniments to balance the taste of the savory latkes.
Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand with a box grater.

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Clik here to view. shredded potato and onion mixture in food processor

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.

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Clik here to view. draining liquid from potato and onion mixture

Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour.

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Clik here to view. eggs, salt, baking powder, flour, and potato onion mixture in bowl

Mix until evenly combined.

For the stovetop method: In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Drop mounds of batter into the hot pan and flatten slightly with a spatula. Reduce the heat and cook until the bottom of the latkes are golden brown and crispy.

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Clik here to view. frying latkes in skillet

Flip and cook until the second side is golden, another 4 to 5 minutes.

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Clik here to view.

For the 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. Carefully remove the pans from the oven, drop mounds of batter onto the baking sheets, and press down to flatten. Bake for 15 to 20 minutes, or until the bottoms are golden.

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Clik here to view. latkes before flipping

Carefully remove the pans from the oven and flip. Cook about 10 minutes more, until the latkes are crisp and golden brown all over.

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Clik here to view. latkes after flipping

After cooking on the stovetop or in the oven, drain the latkes on paper towels. Latkes are best served fresh, but they reheat well; they can also be frozen for up to three months.