A latke is potato, onion, and enough egg to bind it, so a starchy potato like russet and a real squeeze of the shredded pile are what separate crisp from greasy. Wring every drop of liquid out in a towel, then let the released starch settle and add it back; that starch is the glue.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook20 min
Makes4 servings
CuisineJewish
Cost$$
Vegetarian
Contains dairy · eggs · gluten
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Russet potatoes
High-starch russets crisp where waxy potatoes go gummy.
Can you make Potato Latkes in an air fryer? — Not really
Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.
Can you freeze Potato Latkes? — Not ideal
You can, but the crisp coating softens. Freeze the cooked pieces, then re-crisp them in a hot oven or air fryer — never the microwave.
Can you make Potato Latkes ahead of time? — Prep ahead
Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.
Is Potato Latkes gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Potato Latkes vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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