Latkes (Stovetop & Oven Method)

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Make your Hanukkah celebration extra special with golden crispy latkes. You can make them on the stove or in the oven — your choice!

Platter of latkes and sour cream.

Latkes, or crisp onion-scented potato pancakes, 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 and serving up these savory treats. 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 the option of using either the traditional stovetop method or the oven method. The stovetop method is faster, but requires cooking the latkes in batches. The oven method takes longer, but allows all the latkes to be cooked at the same time and is less messy. The latkes are delicious either way. Serve them warm with sour cream and applesauce. Now that you’ve got latkes covered, check out my other Hanukkah recipes to round out your holiday celebration.

“These were brilliant!! I used the oven method which resulted in the perfect crispy brown result I was looking for without having the mess from the frying pan.”

Rich

What You’ll Need To Make Potato Latkes

ingredients to make 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, making the latkes more flavorful.
  • 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, it creates a golden, crispy crust.
  • 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

If using the oven method, you’ll need two heavy nonstick rimmed baking sheets. Be sure they are truly nonstick and in good shape, otherwise the latkes may stick.

Step-By-Step Instructions

Step 1: Make the Batter

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

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. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained.

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.

eggs, salt, baking powder, flour, and potato onion mixture in bowl

Mix until evenly combined.

Spatula in a bowl of latke batter.

Fry the Latkes: Stovetop Method

In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Once the oil is hot, drop mounds of batter into the hot pan. Flatten the mounds slightly with a spatula and reduce the heat to medium. Cook until the bottom of the latkes are golden brown and crispy, about 5 minutes.

frying latkes in skillet

Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary. Drain on paper towels and repeat with the remaining batter.

crispy latkes in skillet

Fry the Latkes: 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.

pouring oil in rimmed baking sheet

Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop mounds of batter onto the baking sheets, spacing the latkes about 1½ inches apart. Using the back of a spoon, press down on the latkes to flatten just slightly.

latke batter on hot oiled baking sheet

Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven.

latkes before flipping

Flip the latkes (tongs are the best tool as a spatula may cause oil to splatter).

latkes after flipping

Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more.

Drain the Latkes

After cooking on the stovetop or in the oven, transfer the latkes to a baking sheet lined with paper towels to drain.

fried latkes on baking lined with paper towels

Serve the latkes with sour cream and applesauce.

Platter of latkes and sour cream.

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Latkes (Stovetop & Oven Method)

Make your Hanukkah celebration extra special with golden crispy latkes. You can make them on the stove or in the oven — your choice!

Servings: Makes 18 latkes
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour

Ingredients

  • 2 pounds russet potatoes (2 to 3 potatoes)
  • 1 medium yellow onion, peeled (about the size of a baseball)
  • 2 large eggs
  • 1½ teaspoons salt
  • 2 teaspoons baking powder
  • ¼ cup all-purpose flour
  • Vegetable oil, for frying
  • Sour cream and applesauce, for serving

Instructions

  1. If using the oven method, preheat the oven to 425°F and set two oven racks in the centermost positions.
  2. Make the Batter: Peel the potatoes, then coarsely grate them with the onion together using a food processor fitted with the steel blade or by hand, using a box grater. 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. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour. Mix until evenly combined.
  3. Stovetop Method: In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup of oil. Once the oil is hot and shimmering, drop mounds of batter (about 3 tablespoons) into the hot pan (the batter should sizzle when you drop it in). Flatten the mounds slightly with a spatula. Reduce the heat to medium and cook until the bottom of the latkes are golden brown and crispy, about 5 minutes. Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary. Transfer the latkes to a baking sheet lined with paper towels to drain. Repeat with the remaining batter, adding more oil as necessary.
  4. Oven Method: Fill two heavy nonstick rimmed baking sheets with ½ cup oil each (see note). Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop mounds of batter (about 3 tablespoons) onto the baking sheets, spacing the latkes about 1½ inches apart. Using the back of a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a baking sheet lined with paper towels.
  5. Serve the latkes warm with sour cream and applesauce.
  6. Note: If using the oven method, you'll need two heavy nonstick rimmed baking sheets. Be sure they are truly nonstick and in good shape, otherwise the latkes will stick.
  7. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the latkes when frying.
  8. Make-Ahead/Freezer Friendly Instructions: Latkes are best served fresh from the skillet or oven, but they reheat well. Place them on a foil-lined baking sheet in a 375°F-oven for about 10 minutes, or until hot. They can also be frozen for up to three months; reheat directly from the freezer; allow a few extra minutes in the oven.

Nutrition Information

Powered by Edamam

  • Per serving (18 servings)
  • Serving size: 1 latke
  • Calories: 71
  • Fat: 2 g
  • Saturated fat: 0 g
  • Carbohydrates: 11 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 153 mg
  • Cholesterol: 21 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • These just have to be a little healthier than frying. The certainly are not as messy. That’s why I don’t fry. The clean up is too much work. I forget how good something tasted fried after I clean up.

  • Looks really good! cant wait to try them!

  • wow, love the idea that I can oven fry them!

  • I am totally in the mood for breakfast even though it’s the middle of the afternoon. These look perfect!

  • THESE ARE AWESOME !!! I have tried a ton of different recipes but like this one the best and heres why. Most Latkes and most go soggie quick and these are nice and crisp. Like them best with sourcream and my husband likes them best with apple sauce, both are good. = )

  • Hi there!
    I made these for my family for Hanukkah (late, since my niece was in Scotland for a college semester). We loved how easy it was to do in the oven, but 2 issues came up that I’m not sure how to overcome:

    1. First, although my oven was at the correct temperature (I use an oven thermometer) the oil smoked so much when we went to take the pans out the first time, that the whole house filled with smoke.

    2. The taste was good – but something was still missing… I did follow the recipe, but they didnt quite taste like the stove top kind. Any suggestions?

    Thanks!
    Betty

    • — Betty Harrison
    • Reply
    • oven baked potato latkes were AWFUL.
      yes. fry them. uses less oil Her recipe Is the worst one. i ever made. much too salty and too greasy. Her recipe takes forever to bake in the oven. i cannot give this recipe one star. I might dump the whole batch in the garbage. cannot serve it to company for Chanukah.

  • I made these a few weeks ago and they were a huge hit! No frying so no mess.

  • Using a sieve to remove the moisture is a great technique. Really makes a difference in the final result. Thanks for the good advice.

  • definately want to try this. hate the mess of frying. this will allow me to have potato pancakes more often. thank you.

  • Please add me to your recipe list

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