Potato Latkes for Hanukkah: Crispy, Golden and Easy

Latkes are the crisp, golden potato pancakes eaten at Hanukkah, the Jewish Festival of Lights, which begins on the evening of December 4 in 2026. Grated potato and onion are fried in hot oil until the edges turn lacy and crunchy while the middle stays tender. They are cooked in oil on purpose: the holiday remembers the miracle of a small jar of oil that burned for eight days. Today they are loved well beyond Hanukkah as a brunch side, a party appetizer and a budget-friendly dinner. If you are planning a holiday table, this is a good time to practise, because latkes reward a little technique.

What makes a latke crisp

Three things matter more than any special ingredient. First, squeeze out the water. Wrap the grated potato and onion in a clean tea towel and twist hard over the sink; the drier the shreds, the crunchier the pancake. Second, keep the starch. Let the squeezed liquid settle for a few minutes, pour off the water, and stir the pale starch left at the bottom back into the mixture. It acts as a natural binder, so you need very little flour. Third, use hot, shallow oil, about a half-inch (1 cm) deep, and do not crowd the pan.

Which potato to use

Starchy potatoes such as Russet (US), Maris Piper or King Edward (UK) give the crispest result. Waxy potatoes hold more water and turn out softer. Grate by hand on the large holes of a box grater for lacy edges, or use the grating disc of a food processor for speed. Grate the onion too: it adds sweetness and slows the potato from browning.

Tips for success

• Work quickly after grating, or keep the potatoes in cold water until you are ready, then dry them well.
• Use a neutral oil with a high smoke point, such as sunflower, canola or vegetable oil.
• Test the oil with a small shred: it should sizzle at once. Too cool and the latkes turn greasy; too hot and they burn before cooking through.
• Flatten each spoonful thin, about half an inch (1 cm), so the centre cooks.
• Drain on a wire rack, not paper towels, so the underside stays crisp. Sprinkle with a little salt while still hot.

Variations

• Sweet potato latkes: swap half the potato for sweet potato and add a pinch of cinnamon.
• Herb latkes: stir in chives or dill.
• Zucchini and potato: replace a third of the potato with squeezed zucchini.
• Gluten-free: use potato starch or a gluten-free flour blend instead of plain flour.
• Baked: brush a hot sheet pan with oil and bake the patties at 425°F (220°C) for 25 to 30 minutes, flipping once. They are less crisp but far less messy.

Serving ideas and a simple Hanukkah menu

The classic toppings are applesauce and sour cream, and many families argue happily about which comes first. For something savory, try smoked salmon with crème fraîche and dill, or a spoonful of Greek yogurt with lemon zest. For a full holiday table, serve latkes alongside roast chicken or brisket, a crisp green salad with apples, and jelly doughnuts (sufganiyot) or a simple apple cake for dessert.

Make ahead and storage

Latkes are best straight from the pan, but they reheat well. Cool them completely, refrigerate in a single layer for up to 3 days, or freeze on a tray and then bag them for up to 2 months. Reheat on a rack in a 425°F (220°C) oven for 8 to 10 minutes until sizzling and crisp again; the microwave makes them soggy. To keep a first batch warm while you fry the rest, hold them on a rack in a 200°F (95°C) oven.

Frying note: hot oil can splatter, so keep children away from the stove, never leave the pan unattended, and let the oil cool fully before discarding it.