1. Peel the potatoes and onion. Using the large holes of a box grater or the grating disc of a food processor, grate the potatoes and onion together. You should have about 6 cups of grated mixture.
2. This is the crucial step: place all the grated potato-onion mixture in a clean kitchen towel. Gather up the edges and twist the towel over the sink, squeezing as hard as you can to remove excess moisture. Keep squeezing until barely any liquid comes out—your arms will get tired, but this is what makes crispy latkes. You should remove at least 1/2 cup of liquid.
3. Transfer the squeezed-dry mixture to a large bowl. Add the eggs, flour, salt, and black pepper. Mix everything together well until you have a thick batter that holds together when scooped. If it seems too wet, add another tablespoon of flour.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Test the temperature by dropping a small piece of potato in—it should sizzle immediately.
5. Take a heaping 1/4 cup of the potato mixture and carefully place it in the hot oil. Use the back of your spoon to flatten it into a pancake about 1/2 inch thick and 3-4 inches across. Don’t crowd the pan—cook 3-4 latkes at a time depending on your pan size.
6. Fry for 3-4 minutes on the first side without moving them, until the bottom is deep golden brown and the edges look crispy and lacy. Carefully flip with a spatula and fry for another 3-4 minutes on the second side until equally golden and crispy.
7. Transfer finished latkes to a paper towel-lined plate or, better yet, a wire rack set over a baking sheet. Keep them warm in a 200°F oven while you fry the remaining batches.
8. Continue with the remaining potato mixture, adding more oil to the pan between batches as needed. The oil level should stay at about 1/4 inch.
9. Serve the latkes hot with sour cream and applesauce on the side. Let everyone decide their preferred topping combination!

Nutrition Information (Per Latke, about 2 latkes per serving):

• Calories: 95
• Carbohydrates: 14g
• Protein: 2g
• Fat: 4g
• Fiber: 1g
• Sodium: 200mg
• Vitamin C: 8% DV (from potatoes)
• Potassium: 6% DV (from potatoes)

Latkes provide energy from carbs and some vitamin C and potassium from potatoes—best enjoyed in moderation due to frying.

Notes:

• Seriously, squeeze those potatoes until your hands hurt. The drier they are, the crispier your latkes will be.
• Don’t crowd the pan—overcrowding lowers the oil temperature and makes soggy latkes.
• Keep the oil at a consistent medium-high heat. If it starts smoking, lower the heat.
• A wire rack in a low oven keeps latkes crispy better than paper towels alone.

Storage Tips:

• Room temperature: Best eaten immediately while hot and crispy.
• Refrigerator: Store cooked latkes for up to 3 days in an airtight container. Reheat in a 375°F oven for 10 minutes to re-crisp.
• Freezer: Freeze cooked latkes in a single layer, then transfer to freezer bags for up to 2 months. Reheat from frozen at 375°F for 15-20 minutes.
• Don’t microwave latkes—they get soggy. Always reheat in the oven for crispy results.

Serving Suggestions:

• Traditional Style: Serve with sour cream and applesauce on the side for the classic combo
• Lox and Cream Cheese: Top with cream cheese, smoked salmon, capers, and red onion for brunch elegance
• Breakfast Latkes: Serve with fried eggs and crispy bacon for a potato pancake breakfast
• Appetizer Style: Make smaller latkes and top with crème fraîche and caviar for fancy parties

Mix It Up (Recipe Variations):

• Sweet Potato Latkes: Replace 1 lb russet potatoes with peeled sweet potatoes for colorful, slightly sweet latkes
• Zucchini Latkes: Replace 1 lb potatoes with grated zucchini (squeeze it really, really well) for a lighter summer version
• Loaded Latkes: Top with sour cream, smoked salmon, capers, and fresh dill for an elevated appetizer
• Herb Latkes: Add 2 tablespoons fresh chopped dill, parsley, or chives to the batter for aromatic flavor

What Makes This Recipe Special:

Latkes are central to Hanukkah celebrations, commemorating the miracle of oil that burned for eight days in the ancient Temple. The technique of thoroughly removing moisture from grated potatoes before frying is what transforms simple ingredients into those coveted crispy-edged, creamy-centered potato pancakes. The shallow frying method creates maximum surface crispiness while keeping the interior tender, producing the textural contrast that makes latkes irresistible. This traditional approach has been perfected over generations, creating a dish that’s both deeply meaningful and simply delicious.