In this article
WE CAN’T GET ENOUGH OF THIS CRISPY, GOLDEN, HANUKKAH CLASSIC
We love potatoes and one of our favorite ways to eat potatoes is by making latkes. Latkes are patties of potatoes fried to a perfect golden brown. If you have been to a diner or deli, particularly a Jewish restaurant, then you’ve come across them on a menu.
These potato fritters are served as an appetizer or side dish, but for us, we don’t mind eating them as the main meal too. There a latke to love about latkes.
History of Latkes
Latkes are a cherished part of Jewish holiday food traditions, steeped in history, meaning, and flavor. In Jewish culture, the foods enjoyed during holidays do more than satisfy hunger — they celebrate heritage and symbolize moments of resilience and faith.
These crispy, golden potato pancakes are a must-have during Hanukkah, the Festival of Lights. Latkes represent the miracle that occurred during the Maccabean Revolt in 164 B.C., when the Maccabees reclaimed Jerusalem. Though there was only enough oil to keep the menorah burning for one day, it miraculously stayed lit for eight — a powerful symbol of endurance and faith that Hanukkah honors to this day.
It wasn’t until centuries later that latkes became a beloved Hanukkah recipe and a centerpiece of Jewish holiday feasts. Today, families continue the tradition, grating potatoes together and frying them to crispy perfection — a fun, hands-on way to connect through food.
Latkes are typically served with delicious toppings like:
- Applesauce for a sweet contrast
- Crème fraîche or sour cream for richness
- Smoked salmon for an elegant touch
Crispy, comforting, and deeply symbolic, latkes are more than just food — they’re a celebration of history, family, and the miracle of light.
Read More: The Best Jewish Foods for the High Holidays
What’s the Difference Between Latkes and Potato Pancakes?
While latkes and potato pancakes may look similar, their origins and ingredients set them apart. Latkes trace their roots back to Italy, while potato pancakes are traditionally from Eastern Europe.
Both dishes share a few simple, staple ingredients:
- Potatoes
- Eggs
- Onions (optional)
However, latkes include a few key additions that give them their signature texture and flavor:
- Matzo meal (or flour as an alternative)
- Baking powder
- Milk (optional for richness)
To make either dish, about a quarter inch of oil is heated in a pan before spoonfuls of potato mixture or latke batter are added. Each patty is flattened with a spatula and fried until golden brown and crispy.
Although olive oil is commonly used for frying latkes—despite its lower smoke point compared to canola or vegetable oil—it holds deep symbolic meaning. Hanukkah takes place at the end of the olive oil–pressing season, and the oil represents the miracle of the menorah in the Second Temple of Jerusalem, which stayed lit for eight days with only enough oil for one.
So while both latkes and potato pancakes are crispy, comforting favorites, latkes carry a rich connection to Jewish tradition and the miracle of Hanukkah.
Are Hash Browns and Latkes the Same Thing?
No, hash browns and latkes are not the same thing. Although they contain similar ingredients like shredded potatoes and they are cooked in a frying pan, they are not the same.
Hash browns are shredded potatoes and onions that are scattered in a pan and pan fried. They can also be formed into a patty and deep fried.
When comparing hash browns to latkes and potato pancakes, hash browns require the fewest ingredients. Latke recipes include a binder like egg. They may sometimes have seasoning like onion plus matzo meal, baking powder, and sometimes milk.
Can You Eat Latkes Outside of Hanukkah?
Absolutely — you can enjoy latkes any time of year! When these crispy potato patties were first created, they weren’t originally connected to Hanukkah or any specific Jewish holiday.
In fact, latkes have roots in Italian pancakes made with ricotta cheese. The connection to Hanukkah began later, when an Italian rabbi declared these golden, fried pancakes appropriate to enjoy during the Festival of Lights — and a beloved tradition was born.
Today, latkes aren’t just for the holidays. These crispy, savory treats are delicious year-round — perfect for breakfast, a midday snack, or even as appetizers for lunch or dinner. Anytime you’re craving something golden, crispy, and comforting, latkes hit the spot.
Most Famous Latkes
America’s top delis and restaurants are frying up the most lovable latkes.
Linda’s Gourmet Latkes
We heart these heart-shaped latkes from Linda’s Gourmet Latkes. Los Angeles’ Linda’s Gourmet Latkes has perfected the potato fritter making process — it’s all they make.
Founder Linda Hausberg has been making her famous bite-size, regular, and giant size latkes since 2004. It’s no wonder her lovable fried potatoes made Oprah Magazine’s 2014 Holiday O List. Each hand shredded potato mound is crispy on the outside and moist on the inside.
Mile End Deli’s Potato Latkes
Mile End Deli may be famous for its Montreal-style smoked meats, but the Jewish deli in New York City also makes exceptional potato latkes.
Canadian founder Noah Bernamoff makes his 3.5-inch potato fritters from Russet potatoes, onions, and chives. The result is a delicious potato latke that your Bubbie and you will love.
Baz Bagel’s Potato Latkes
Nestled in NYC’s Little Italy, Baz Bagel is famous for its hand-rolled, kettle-boiled bagels, but the bagel shop also makes lust-worthy latkes. Owner Bari Musacchio uses Grandma Joyce’s recipe to make their famous potato latkes.
Each crispy potato fritter is made with potatoes, egg, matzo meal, salt, and pepper. Then, they are fried in canola oil until they are golden brown and perfectly crispy.
We love potatoes a latke! America’s best delicatessens and restaurants are shipping their famous latkes nationwide on Goldbelly!
