The Perfect Latke Recipe (and Why We Eat Them on Hanukkah)

Sizzling, crispy, golden, and best enjoyed fresh from the pan with a generous dollop of applesauce or sour cream. Few foods capture the spirit of Hanukkah quite like the humble latke. 

Whether you grew up with your bubbe’s recipe or you’ve been experimenting with air fryer latkes or gluten-free versions, there’s something magical about the iconic holiday dish.

But where do they come from? And is it possible to perfect the Hanukkah delight?

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Why Do We Eat Latkes on Hanukkah? A Brief (But Delicious) History

Latkes feel ancient, but the potato version we know today is surprisingly modern.

The tradition traces back to one central idea: fried foods honor the miracle of the oil, when a small flask of pure oil — enough for one day — kept the Temple’s menorah burning for eight days after the Maccabee’s victory.

But here’s where the story gets fun:

• Before potatoes (introduced to Europe around the 16th century), Jewish communities fried cheese pancakes in oil for Hanukkah. (Yum.)
  
  
• As potatoes became cheap and widely available in Eastern Europe, the tradition shifted — and the latke was born.

• Today, latkes remain the ultimate symbol of Hanukkah: crispy, comforting, communal, and rooted in remembrance.
  

So the answer is simple: We make latkes because frying in oil connects us to the miracle. And because they’re absolutely delicious. 

Especially when you make them like this…

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The Classic Latke Recipe (Overview)

Here it is, a simple, foolproof method for crispier edges and tender centers.

Ingredients

• 4 medium russet potatoes, peeled
• 1 medium yellow onion
• 2 eggs
• ⅓ cup flour (or GF flour; see gluten-free version below)
• 1 tsp salt
• ½ tsp black pepper
• Oil for frying (vegetable, canola, or avocado oil)

How to Make Them

1. Grate the potatoes and onion using the large holes of a box grater or a food processor.
2. Squeeze out excess moisture — this is key for crispiness.
3. Add eggs, flour, salt, and pepper to the bowl; mix gently.
4. Heat ¼ inch of oil in a skillet over medium-high.
5. Drop spoonfuls of batter into the pan and flatten slightly.
6. Fry until golden brown on both sides.
7. Drain on paper towels and sprinkle with flaky salt.

Serve warm with applesauce, sour cream, or your favorite topping.

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Air Fryer Latkes (Crispy & Lighter)

If you’re searching for air fryer latkes, this version gives you that classic crisp with far less oil.

Ingredients

Same as above.

Method

1. Preheat air fryer to 375°F.
2. Spray the basket lightly with oil.
3. Form small patties and spray the tops with oil.
4. Air fry 10–12 minutes, flipping halfway, until browned and crisp.

Pro tip: They won’t taste exactly like pan-fried latkes, but they’re shockingly good — the perfect weeknight Hanukkah shortcut.

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Gluten-Free Latkes (Still Perfectly Crispy)

Potatoes are naturally gluten-free, which means the only adjustment needed is swapping the binder.

Ingredients

Same as classic, but replace flour with:

• ⅓ cup gluten-free flour or
• 2–3 tablespoons potato starch

Method

Prepare and fry the same way as the classic recipe.
Potato starch gives an extra-crispy exterior (a favorite among GF cooks!).

Latke Toppings: Tradition Meets Creativity

While applesauce and sour cream will always reign supreme, modern Hanukkah kitchens have expanded the topping game. Try things like:

• Smoked salmon & dill
• Spicy honey
• Labneh
• Caramelized onions
• Horseradish crème
• Chutney
• Everything bagel seasoning

No rules, only joy.

At Kosher Eats, we believe in honoring Jewish food traditions while making life just a little bit easier. Whether you’re cooking at home, grabbing something fresh on the go, or stocking your freezer for the holidays, we’re here to help keep your bellies full.

Chag Sameach & happy frying!

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