Best-Ever Potato Latkes


Sliced scallions add savory depth to this potato latke recipe. Crisp, delicious latkes are a terrific vehicle for any number of traditional or creative toppings.

Active Time:
35 mins
Total Time:
50 mins
5 servings

Niki Russ Federman of Russ & Daughters makes the tastiest, crispiest latkes with both scallions and onion. For her potato latkes recipe, shredded potatoes and onion are first drained and then mixed with the reserved starchy paste, scallions, matzo meal, eggs, and more to form the batter. Then the batter is fried in batches until the latkes are golden and crisp. After they've drained on paper towels, they're ready to eat. Season with a bit more salt if you wish.

The toppings recommended here — applesauce, sour cream, smoked salmon, and salmon roe — are classic options that are sure to please. If you're feeling a bit more adventurous, don't hesitate to shake things up with a different set of accompaniments. Everything bagel latkes are a fun twist; sprinkle with a touch of everything bagel seasoning, then top with whitefish salad, capers, sliced red onion, and lox. For latkes with a bit more heft, try matching them with crème fraîche, a piece of smoked brisket, and a dill sprig. If it tastes great, there is no wrong way to serve a latke.


  • 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater

  • 1 medium onion, coarsely shredded on a box grater

  • 2 large eggs, beaten

  • 1/2 cup finely chopped scallions

  • 1/4 cup matzo meal

  • 3 tablespoons unsalted butter, melted and cooled slightly

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon baking powder

  • Vegetable oil, for frying

  • Applesauce, for serving

  • Sour cream, for serving

  • Smoked salmon, for serving

  • Salmon roe, for serving


  1. In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper, and baking powder; mix well.

  2. In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon, and salmon roe.

Best-Ever Potato Latkes
© Christina Holmes

Make ahead

The latkes can be fried early in the day; recrisp on a baking sheet in a 350°F oven.

Suggested pairing

Salty, crispy fried foods like latkes are made even better when paired with sparkling wine — either Champagne, like the NV Nicolas Feuillatte Brut Réserve, or something more affordable, like the NV Vilarnau Brut Cava from Spain.

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