Sides / Snacks

Classic Potato Latkes

Approximately 36 latkes (1 per serving)

Prep time: 15 minutes | Cook time: 30 minutes


Diet Style


Tools You'll Need

  • Measuring spoons
  • Box grater or food processor
  • Medium frying pan
  • Wooden spoon
  • Mixing bowl
  • Cutting board
  • Chef’s knife
  • Vegetable peeler
  • Baking sheet
  • Paper towels
  • Kitchen towel or cheese cloth


  • 1 lb. Russet potatoes, peeled
  • 1 large onion peeled and cut into quarters
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons fresh dill, chopped
  • 2 teaspoons Kosher salt plus extra for sprinkling
  • ½ teaspoon freshly ground black pepper
  • Grapeseed or Vegetable oil for frying


  1. Soak potatoes

    Place the peeled potatoes in a bowl of cold water to keep them from browning.

  2. Grate potatoes

    Using a box grater, grate the potatoes and onion onto a cutting board and transfer to a large mixing bowl, alternate as you go. You can also do this in a food processor fitted with a coarse grating disc as well.

  3. Drain potatoes

    Working in batches, transfer the mixture to a clean lint-free dish towel or cheesecloth, squeeze and wring out as much of the liquid as possible.

  4. Mix all ingredients

    Transfer the mixture to a large bowl. Add the eggs, flour, baking powder, dill, salt, and pepper. Using a wooden spoon, mix until the flour is absorbed.

  5. Heat oil

    In a medium heavy-bottomed pan over medium heat, pour in about ¼ inch of the oil.

  6. Cook

    Once the oil is hot, use a heaping tablespoon to drop the potato mixture into the hot pan, cooking in batches.

  7. Flatten

    Use a spatula to flatten and shape the potatoes into discs.

  8. Cook and flip

    When the edges of the latkes are brown and crispy, after about 5 minutes, flip. Cook until the second side is golden browned, about another 3–5 minutes.

  9. Transfer and repeat

    Transfer the latkes to a paper towel-lined baking sheet to drain and sprinkle with salt while still warm. Repeat with the remaining potatoes.

  10. Serve

    Serve warm.