Latkes (Stovetop & Oven Method)

This post may contain affiliate links. Read my full disclosure policy.

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 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.

What You’ll Need To Make Latkes

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

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.

You may also like