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.

Deb Perelman


Credit: Photography by Sidney Bensimon

Recipe Summary

45 mins
Makes about 22 Latkes


Mushroom Caviar
Dill Yogurt & Cucumber
Pomegranate & Whipped Feta


Instructions Checklist
  • Latkes

  • 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. 

  • 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.