Comfort food has a way of making a house feel warm, and this classic potato latke holiday side does exactly that. It is crisp, golden, and deeply satisfying, so I think it belongs on any table where family and good food matter. Because it is simple to make, it also works well for cooks who want something special without a lot of fuss.
At its heart, this recipe uses 2 lb russet potatoes, 1 medium yellow onion, 2 large eggs, 1/4 cup all-purpose flour, 1 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 1/2 cup vegetable oil for frying. Then, for serving, you can bring it home with sour cream and applesauce. The flavor is savory, mild, and a little sweet from the onion, while the potatoes give each bite that soft inside and crisp edge we all love.
The method is very easy to follow. First, you grate the potatoes and onion, then squeeze out as much moisture as possible. After that, you mix in the eggs, flour, salt, and pepper, and fry small rounds in hot oil until they turn deeply golden. Finally, you drain them and serve them warm. Because the steps are straightforward, this recipe is a good fit even if you do not make latkes often.
This classic potato latke holiday side is perfect for family dinners, holiday gatherings, brunch tables, or any night when you want a cozy dish that feels a little festive. Since the batch makes enough for eight servings, it is also handy for potlucks and shared meals. Best of all, the leftovers reheat nicely, so you can enjoy them again the next day.
Why You’ll Love This Classic Potato Latke Holiday Side
- Simple ingredients make this recipe easy to shop for and easy to trust.
- Quick cook time means you can make a fresh batch in about 40 minutes.
- Crispy texture gives you golden edges and a soft middle in every bite.
- Classic flavor pairs well with both sour cream and applesauce.
- Holiday-friendly and also great for everyday comfort food.
Russet Potatoes Tips
Russet potatoes are the best choice for classic potato latkes because they have a high starch content and less moisture than waxy potatoes. As a result, they fry up crisp instead of dense or soggy. When you buy them, look for firm potatoes with smooth skin and no soft spots. Also, try to grate them close to cooking time, since cut potatoes can darken and release more liquid as they sit. If you want the best texture, squeeze the grated potatoes very well before mixing them with the rest of the ingredients.
Options for Substitutions
- Sweet onion instead of yellow onion for a slightly sweeter taste.
- Matzo meal instead of all-purpose flour for a more traditional holiday version.
- Gluten-free flour blend instead of regular flour if you need a gluten-free option.
- Avocado oil instead of vegetable oil for frying, as long as it has a high smoke point.
- Greek yogurt instead of sour cream for serving, if you want a tangier topping with more protein.
- Unsweetened applesauce with cinnamon instead of plain applesauce for a warmer flavor.
Watch Out for These Mistakes
The biggest mistake with latkes is leaving too much liquid in the potatoes and onion. If you skip that step, the batter turns watery, and the latkes can fall apart in the pan. Therefore, take your time squeezing the mixture well with a clean towel or paper towels.
Another common problem is adding too much batter to the skillet at once. When the pan is crowded, the oil temperature drops, and the latkes absorb more oil instead of crisping up. So, fry in batches and give each round enough space.
Also, be careful with seasoning. Latkes can taste flat if you do not add enough salt, but they can also become too sharp if the onion flavor is too strong. Because of that, mix everything evenly before frying, and taste the balance before you cook the whole batch.
Finally, do not rush the fry time. If the heat is too high, the outside may brown before the inside cooks through. On the other hand, if the heat is too low, the latkes can turn greasy. Medium-high heat usually works best, and you may need a small test latke to check the oil before you begin.
What to Serve With Classic Potato Latke Holiday Side?
Classic potato latkes pair beautifully with roasted chicken, brisket, green beans, or a fresh cucumber salad. In addition, they work well next to matzo ball soup, roasted carrots, or a simple dill-dressed slaw. Because the latkes are rich and crisp, lighter side dishes help balance the plate, while hearty mains make them feel even more like a holiday centerpiece.
Storage Instructions
Store: Keep leftover latkes in an airtight container in the refrigerator for up to 3 days. For the best texture, let them cool completely before storing.
Freeze: Freeze cooked latkes for up to 2 months. Place them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container once firm.
Reheat: For the stovetop, warm latkes in a lightly oiled skillet over medium heat until hot and crisp again. For the microwave, heat in short bursts if needed, but note that the texture will be softer. If possible, finish them in the oven after microwaving to bring back some crispness.
Recipe Info
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Level of Difficulty: Easy
Servings: 8 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1,400 to 1,600
- Protein: 24 to 30 g
- Fat: 90 to 110 g
- Carbohydrates: 120 to 140 g
Ingredients
- 2 lb russet potatoes, peeled
- 1 medium yellow onion, peeled
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup vegetable oil, for frying
- FOR SERVING:
- Sour cream
- Applesauce
Step-by-Step Instructions
Step 1: Grate the Potatoes and Onion
Using a box grater or food processor, grate the peeled potatoes and onion. Then place the mixture in the center of a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink to remove as much liquid as possible. This step matters because dry potatoes make crisp latkes.
Step 2: Mix the Batter
Transfer the squeezed potato-onion mixture to a large bowl. Next, stir in the beaten eggs, flour, sea salt, and black pepper until everything is evenly combined. The mixture should hold together when scooped, but it should not look wet.
Step 3: Fry in Hot Oil
Heat 1/4 cup of the vegetable oil in a large skillet over medium-high heat until it shimmers. Working in batches, drop 1/4-cup portions of the potato mixture into the skillet. Then flatten each one slightly with a spatula into a 3-inch round. Fry for 3 to 4 minutes per side, until the latkes are deeply golden brown and crisp at the edges. Add more oil between batches as needed.
Step 4: Drain and Keep Warm
Move the cooked latkes to a paper towel-lined plate to drain excess oil. If you are making them ahead of serving, keep them warm on a wire rack set over a baking sheet in a 200°F (95°C) oven. That way, they stay crisp until dinner is ready.
Step 5: Serve Hot
Serve the latkes hot with sour cream and applesauce on the side. The cool, creamy sour cream balances the crisp texture, while the applesauce adds a sweet note that works especially well with the onion and potato flavor.
Step 6: Store Leftovers
If you have leftovers, refrigerate them in an airtight container for up to 3 days. Then reheat in a 400°F (200°C) oven for 8 to 10 minutes to bring back the crisp edges. For the best result, avoid stacking them while reheating.
Conclusion
This classic potato latke holiday side brings together simple ingredients, easy steps, and a comfort-food result that feels right at home on any holiday table. Because the potatoes turn crisp and the onion adds gentle flavor, every bite feels warm and satisfying. With sour cream and applesauce on the side, this dish delivers the kind of balance that keeps people coming back for more.
If you try this recipe, I would love to hear how it turned out. Share your thoughts, tell me what you served with it, or explore more cozy side dishes for your next family meal.
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Classic Potato Latke Holiday Side
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
- Diet: Vegetarian
Description
This classic potato latke is crispy, golden, and deeply satisfying, making it a perfect side for any family meal or holiday gathering.
Ingredients
- 2 lb russet potatoes, peeled
- 1 medium yellow onion, peeled
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup vegetable oil, for frying
- Sour cream, for serving
- Applesauce, for serving
Instructions
- Grate the potatoes and onion using a box grater or food processor. Squeeze out the moisture using a kitchen towel.
- Transfer the mixture to a large bowl and stir in the beaten eggs, flour, salt, and pepper until combined.
- Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Drop 1/4-cup portions of the potato mixture into the skillet and flatten slightly.
- Fry for 3 to 4 minutes per side until deeply golden and crisp. Add more oil between batches if necessary.
- Drain the cooked latkes on a paper towel-lined plate. Keep warm in a 200°F (95°C) oven if preparing ahead of time.
- Serve the latkes hot with sour cream and applesauce on the side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For the best texture, make sure to squeeze the grated potatoes well before mixing. Fry in batches to prevent overcrowding the pan.
Nutrition
- Serving Size: 1 latke
- Calories: 175
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 43mg
