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!
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.
Table of Contents
“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.”
What You’ll Need To Make Potato 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.
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.
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.
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.
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.
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.
Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven.
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.
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.
Serve the latkes with sour cream and applesauce.
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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!
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
- If using the oven method, preheat the oven to 425°F and set two oven racks in the centermost positions.
- 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.
- 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.
- 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.
- Serve the latkes warm with sour cream and applesauce.
- 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.
- Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the latkes when frying.
- 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
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- 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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I always make my latkes ahead because I have to make so many.
Cool latkes completely and put in a gallon size ziplock w parchment paper between layers and freeze.
Put frozen latkes in a preheated 375 oven on cookie sheets lined w parchment paper
Cook until warmed
They are great
Ps. I put the filled baggies on a cookie sheet and place in freezer till frozen. After frozen remove cookie sheet – this holds their shape
What oven temperature do you fry the pancakes at ?
These should go into a 425 degree oven (and set oven rack(s) in center of the oven). Enjoy!
I made this recipe last year for a Chanukah party for University students and absolutely loved it! Worked out so well, so much easier than frying in a pan.
I’m hosting another party this year and will need to make a lot more of them (aiming for around 35 latkes)
Has anyone tried making these slightly early and reheating them? I was thinking about making one batch at 4 o’clock, and then putting them in the oven to warm up at 7 o’clock, just to help with the stress a bit! Has anyone tried this?
Also was thinking about shredding the potato using my spiraliser, has anyone tried this??
How nice Rebecca! While you could make them in advance if necessary, I think these latkes are best served warm out of the oven. I’ve never made them using a spriraliser, so not certain how the results will differ.
Would parchment paper work instead of using oil? Nothing ever sticks to parchment paper, but I wonder if you need the oil to get the correct taste.
Hi Natalya, You definitely need the oil for latkes. Sorry!
Delicious! We usually cook this dish in a cast iron skillet on the stove top but if the oven is already heated or in use this works just as well. Super tasty!
What temp does the oven need to be?
Hi Tracy, It’s 425°F.
I made this recipe this morning, added garlic, breadcrumbs, used parchment paper with less oil. The first batch got a little overdone, but decreased the baking time and second ones came out great. Thanks, Anna
I baked mine at 375 degrees. Really depends on your oven. Enjoy! Anna
I made these with Coconut Oil. Followed the recipe exactly (except for the type of oil). They came out PERFECT!! Thank you so much. No more frying mess all over my stove!
BRILLIANT!!! I’ll never fry again. Two days after a latke frying marathon my house still smells like rancid oil and i was dreading having to fry again for the upcoming weekend. I’ll admit I was skeptical but so impressed with the results. Also need to admit that I didn’t read the ingredient list as thoroughly as i should have so after i had a five pound bag of potatoes shredded I was in for the long haul. I added 4 eggs + 1/2 cup self-rising flour (already has baking powder in it) and hoped for the best. Success! I’m running out to get another 2 heavy duty pans so I can make another huge batch. Thanks Jenn!!
What will happen if u use Idaho potato instead of russet? Thanks
They will be absolutely fine with Idaho potatoes.