Hanukkah wouldn’t feel complete without the sound of sizzling oil and the scramble to steal the first latke off the plate before anyone notices. But beyond being delicious, latkes tell a story—a crunchy, golden celebration of the miracle of oil that lasted eight nights. 

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Latkes are a symbol of resilience, joy, and the reminder that sometimes the simplest ingredients make the greatest traditions. And lucky for us, they’re also super easy to make at home. Whether you top yours with applesauce, sour cream, or ketchup, here’s a recipe that will help you make perfectly crispy latkes every time. 

The Ultimate Latke Recipe

Ingredients:

• 4-5 medium russet potatoes (peeled)
• 1 medium onion
• 2 large eggs
• ⅓ cup flour (or matzah meal if you want it extra-Jewish)
• 1 tsp salt
• ½ tsp black pepper
• Oil for frying (enough to coat the pan)

Instructions:

1. Grate potatoes and onion using the coarse side of a grater. Yes, your arm will hurt! That's how you know it’s authentic.
2. Squeeze out as much liquid as possible using a towel or your hands. The drier the potatoes = the crispier the latkes.
3. In a bowl, mix potatoes, onion, eggs, flour, salt, and pepper until combined.
4. Heat a thin layer of oil in a large frying pan over medium-high heat.
5. Scoop small mounds of the mixture into the pan and flatten slightly with a spatula.
6. Fry each side for about 3–4 minutes until deep golden brown.
7. Drain on paper towels to wick away extra oil.

Latkes bring people together, around the stove, around the table, and around the tradition of celebrating miracles both big and small. So this Hanukkah, grab your spatula and share the crispy joy. Just don’t forget to make extra… everyone will want seconds!