Joan Nathan’s Classic Latkes

These crispy, golden potato pancakes are perfect for Hanukkah—and just about any time.

Serves
6
Time
35 minutes

THOMAS PAYNE

Updated on December 4, 2025

Author Joan Nathan likes her latkes with applesauce; we find them equally delectable topped with sour cream, chives, or caviar, or simply on their own. Alternating between onion and potatoes when grating helps keep the potatoes from darkening.

Featured in “The Traditional Latkes Recipe I Always Come Back To” in the December 2007 issue.

Ingredients

1 medium onion
3 large Yukon Gold potatoes (about 2½ lb.), peeled
Kosher salt and freshly ground white pepper
6 Tbsp. finely chopped chives, plus more for serving if desired
3 Tbsp. plain matzo meal
2 large eggs, lightly beaten
Vegetable oil, for frying
Applesauce, for serving (optional)
Sour cream or crème fraîche, for serving (optional)
Caviar, such as salmon or trout roe, for serving (optional)

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Instructions

Step 1

Working over a large bowl using the large holes of a box grater, alternate grating some of the onion, followed by some of the potatoes, until all of the vegetables are grated. Sprinkle with salt and transfer to a fine-mesh strainer set over a medium bowl. Squeeze out as much liquid as possible from the vegetables, allowing it to collect in the medium bowl. Wipe out the large bowl with a paper towel and transfer the vegetables back to it. Cover the surface with plastic and set aside.

Step 2

Set aside the potato-onion liquid until the milky white starch settles, then pour off the liquid. Add the starch to the vegetables along with the chives, matzo, and eggs, season with salt and white pepper, and mix gently.

Step 3

Into a large skillet, pour ¼ inch of oil and turn the heat to medium-high. When the oil is hot and shimmering, working in batches, form ¼-cup portions of the latke mixture into balls and drop into the oil. Flatten the balls gently with a spatula to form 3–4-inch pancakes. Fry, turning once, until golden brown, crisp, and cooked through, about 8 minutes. Transfer the latkes to a paper towel-lined plate to drain. Serve hot with applesauce or sour cream, caviar, and chives if desired.

Working over a large bowl using the large holes of a box grater, alternate grating some of the onion, followed by some of the potatoes, until all of the vegetables are grated. Sprinkle with salt and transfer to a fine-mesh strainer set over a medium bowl. Squeeze out as much liquid as possible from the vegetables, allowing it to collect in the medium bowl. Wipe out the large bowl with a paper towel and transfer the vegetables back to it. Cover the surface with plastic and set aside.
Set aside the potato-onion liquid until the milky white starch settles, then pour off the liquid. Add the starch to the vegetables along with the chives, matzo, and eggs, season with salt and white pepper, and mix gently.
Into a large skillet, pour ¼ inch of oil and turn the heat to medium-high. When the oil is hot and shimmering, working in batches, form ¼-cup portions of the latke mixture into balls and drop into the oil. Flatten the balls gently with a spatula to form 3–4-inch pancakes. Fry, turning once, until golden brown, crisp, and cooked through, about 8 minutes. Transfer the latkes to a paper towel-lined plate to drain. Serve hot with applesauce or sour cream, caviar, and chives if desired.