Make-Ahead Latkes

Latkes are a do-aheader’s dream. After they’re cooked, latkes keep well in the fridge for a day or two, or wrap them well and keep them in the freezer for up to two weeks. Reheat them in a single layer on a cookie sheet in a 350° oven until they're crisp again.
make ahead latkes

Recipe by Deb Perelman

Start to Finish: 45 minutes

Servings: Makes about 22 Latkes



  • 1 lb. russet potatoes (1 large or 2 medium), coarsely grated (about 4 cups)

  • 1 small onion, coarsely grated (about 1 cup)

  • 1/4 cup flour or potato starch

  • 1 tsp. baking powder

  • 1 large egg

  • Peanut oil, for frying

  • Mushroom Caviar, Dill Yogurt & Cucumber, and/or Pomegranate & Whipped Feta, for topping

Mushroom Caviar

  • 1 shallot, finely chopped

  • 2 garlic cloves, finely chopped

  • 5 tbsp. butter

  • 8 oz. mushrooms, finely chopped

  • Salt and pepper, for seasoning

  • 1/4 cup white wine

  • 2 tbsp. fresh chives, finely chopped 

  • Crème fraîche for topping

Dill Yogurt & Cucumber

  • 1 cup plain Greek yogurt

  • 1 tbsp. fresh lemon juice

  • 1 tbsp. chopped fresh dill

  • 1 grated garlic clove

  • Salt and pepper, for seasoning

  • 1 small cucumber

Pomegranate & Whipped Feta

  • 6 oz. feta

  • 2 oz. cream cheese

  • 1/4 cup olive oil

  • 2 tbsp. fresh lemon juice

  • Salt and pepper, for seasoning

  • Pomegranate seeds, for topping



1. Preheat the oven to 175°. Line a large baking sheet with foil. In a colander, combine the potatoes and onion. Using a dish towel, squeeze the vegetables until as dry as possible. Let stand for 2 minutes, then squeeze again. In a large bowl, whisk the flour, baking powder, 1 tsp. salt, and a few grinds of pepper. Mix in the egg, then the potatoes and onion, until evenly coated. 

2. In a medium skillet, heat 2 tbsp. oil over medium-high until it begins to shimmer. Working in about 4 batches, add packed tablespoonfuls of the potato mixture to the skillet. Flatten the mounds with the back of a spoon. Cook until golden, 1 1/2 to 2 minutes per side. Transfer to paper towels, then to the foil-lined baking sheet. Place the sheet in the oven to keep the latkes warm. Repeat with the remaining potato mixture. (Add more oil to the skillet as needed.) Top with your desired toppings (Below).

Mushroom Caviar

In a large skillet, cook 1 finely chopped shallot and 2 finely chopped garlic cloves in 4 tbsp. butter over medium-high heat, stirring often, until soft, about 2 minutes. Add 8 oz. finely chopped mushrooms. Season with salt and pepper. Cook until the liquid from the mushrooms releases and evaporates, about 4 minutes. Add 1/4 cup white wine; stir until evaporated, 1 to 2 minutes. Add 1 tbsp. butter and 2 tbsp. finely chopped fresh chives; stir until the butter melts. Top the latkes with a dollop of crème fraîche and the mushroom caviar.

Dill Yogurt & Cucumber

In a medium bowl, stir 1 cup plain Greek yogurt, 1 tbsp. fresh lemon juice, 1 tbsp. chopped fresh dill, and 1 grated garlic clove. Season with salt and pepper. Using a vegetable peeler, shave 1 small cucumber into ribbons. Top the latkes with the yogurt and cucumber.

Pomegranate & Whipped Feta

In a food processor, puree 6 oz. feta, 2 oz. cream cheese, 1/4 cup olive oil, and 2 tbsp. fresh lemon juice. Season with salt and pepper. Top the latkes with the whipped feta and some pomegranate seeds.