Breakfast Recipes
Latkes Sampler: Crispy Potato Latkes with Four Toppings
These Crispy Potato Latkes with Four Toppings are the ultimate latkes sampler that turns a classic recipe into a full spread everyone will be talking about. Golden, deeply crispy potato latkes made with grated russet potatoes and onion, pan-fried in high-heat oil until perfectly crunchy on the outside and tender inside. Served four ways with a lox topping, the classic sour cream and applesauce, a breakfast style with poached egg and avocado, and a sweet fromage style with pomegranate and honey. Perfect for Hanukkah, brunch, or any time you want a showstopping potato moment.
Ingredients you’ll need:
- Russet Potatoes: The best potato for latkes because of their high starch content and low moisture. Peel and grate on the large holes of a box grater for the best texture.
- Small Onion: Grated alongside the potatoes for flavor that weaves through every single bite. Do not skip this as it is essential to the classic latke flavor.
- Large Eggs: Bind the latke mixture together. Two eggs for this batch gives enough structure without making the latkes dense or eggy.
- All Purpose Flour: Just a quarter cup to hold everything together and help the latkes crisp up beautifully. Substitute with matzo meal for a more traditional version or a gluten free flour blend if needed.
- Baking Powder: The secret to latkes that are lighter and fluffier inside while staying crispy on the outside. Do not skip this.
- High Heat Oil: Grapeseed oil is recommended for its neutral flavor and high smoke point. Avocado oil is an excellent substitute. Do not use olive oil as it burns at the temperature needed for crispy latkes.
- Smoked Salmon: For the lox topping. Use the best quality smoked salmon you can find as it is the star of that topping.
- Crème Fraîche: The luxurious base for the lox topping. Substitute with full fat sour cream for a more accessible option with the same tangy creaminess.
- Sour Cream and Applesauce: The classic latke topping combination that has never needed to be improved upon. Use good quality unsweetened applesauce for the best flavor.
- Poached Egg and Sliced Avocado: The breakfast topping that makes latkes feel like a complete brunch dish. Cook the egg just before serving so the yolk is still runny.
- Pomegranate Arils and Honey: The fromage topping that adds a jewel-like sweetness. The combination of pomegranate, honey, and flaky sea salt over a warm crispy latke is genuinely extraordinary.
Why You'll Love This Crispy Potato Latkes Sampler
1. The Ultimate Latkes Spread: Four completely different toppings on one batch of latkes means every single person at your table gets exactly what they want. This is the kind of recipe that turns a simple dish into a full dining experience.
2. The Crispiest Latkes You Will Ever Make: Squeezing every drop of moisture from the grated potato is the technique that separates ordinary latkes from the deeply golden, shatteringly crispy ones that everyone fights over.
3. Perfect for Hanukkah and Brunch: Whether you are celebrating Hanukkah or hosting a cozy weekend brunch, this sampler format makes latkes the centerpiece of the entire meal rather than just a side dish.
4. Four Completely Different Flavor Experiences: Lox, classic, breakfast, and fromage style toppings give you four completely different flavor profiles on the exact same crispy base. Sweet, savory, indulgent, and fresh all on one plate.
5. Make Ahead Friendly: Latkes reheat beautifully in a hot oven or air fryer. Make the entire batch ahead and have all four toppings prepped and ready so assembly takes under 2 minutes per plate.
6. Completely Customizable: The four topping ideas are just a starting point. Use this sampler framework with any toppings you love. The crispy latke base works with virtually anything from pulled chicken to truffle sour cream.
7. One Recipe, Endless Occasions: This recipe works equally beautifully for Hanukkah dinner, weekend brunch, appetizers at a dinner party, or a cozy weeknight meal. Latkes are one of the most versatile crispy bases in existence.
How to Make Crispy Potato Latkes with Four Toppings
Step 1: Grate and Dry the Potatoes Grate peeled russet potatoes and onion using the large holes of a box grater. Transfer to a clean kitchen towel and squeeze out as much liquid as absolutely possible. Repeat twice. The drier the mixture the crispier the latkes will be. This is the single most important step in the entire recipe.
Step 2: Make the Latke Mixture In a large bowl whisk together eggs, flour, kosher salt, black pepper, baking powder, and oil. Fold in the squeezed potato and onion mixture until fully combined.
Step 3: Heat the Pan Heat a cast iron skillet or heavy-bottomed pan over medium heat and lightly grease with high-heat oil. The pan needs to be properly hot before the batter goes in or the latkes will absorb oil and turn soggy instead of crispy.
Step 4: Cook the Latkes Scoop about a quarter cup of the mixture into the pan and gently flatten with the back of a spatula. Cook for 3 to 4 minutes per side until deeply golden and crispy on both sides. Transfer to a wire rack or keep warm in a 250°F oven while cooking the remaining batch. A wire rack prevents steam from softening the bottoms.
Step 5: Prepare the Toppings While the latkes cook prepare all four toppings. Arrange smoked salmon, crème fraîche, dill, red onion, and capers for the lox. Set out sour cream, applesauce, and chives for the classic. Poach eggs and slice avocado for the breakfast. Arrange pomegranate arils, honey, and flaky salt for the fromage.
Step 6: Serve the Sampler Serve latkes warm and set out all four toppings sampler style so guests can build their own. Provide small labels for each topping for an impressive presentation.
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Tips for the Best Crispy Potato Latkes
1. Squeeze the Potatoes Until Your Arms Hurt: The number one reason latkes are not crispy is residual moisture in the potato mixture. Squeeze in a kitchen towel, then squeeze again. The more liquid you remove the crispier the finished latke will be.
2. Use a Cast Iron Skillet: Cast iron holds heat evenly and consistently in a way that non-stick pans cannot match. This consistent heat is what gives latkes that deep, even golden crust on both sides.
3. Do Not Crowd the Pan: Cook in small batches leaving space between each latke. Crowding drops the pan temperature and causes steaming rather than frying which results in soft, pale, sad latkes.
4. Keep Cooked Latkes on a Wire Rack: Never stack cooked latkes directly on top of each other and never place them on paper towels to drain. Both create steam that softens the crispy exterior. A wire rack lets air circulate and keeps them shatteringly crisp.
5. Season the Batter Generously: Potato absorbs seasoning aggressively during cooking. Season the batter more assertively than you think is necessary for a well-seasoned finished latke.
6. Grate the Onion Not Chop It: Grated onion incorporates into the latke mixture completely and gives even flavor throughout every bite. Chopped onion creates uneven pockets and does not bind into the batter the same way.
7. Reheat in the Oven or Air Fryer: Reheat leftover latkes in a 400°F oven for 8 to 10 minutes or in an air fryer at 375°F for 4 to 5 minutes. Both methods bring back full crispiness. Never microwave latkes as it makes them completely soft.
How to Store
1. Room Temperature: Cooked latkes can sit at room temperature on a wire rack for up to 2 hours before serving. Keep them in a 250°F oven to stay warm and crispy if serving over a longer period.
2. Refrigerator: Store cooked latkes in a single layer in an airtight container in the refrigerator for up to 3 days. Do not stack them without parchment between layers as they will stick and soften.
3. Freezer: Freeze cooked latkes in a single layer on a parchment lined baking sheet for 1 hour until solid then transfer to a freezer bag. Keeps for up to 2 months. Reheat directly from frozen.
4. Reheating: Reheat in a 400°F oven for 8 to 10 minutes until fully crispy again or in an air fryer at 375°F for 4 to 5 minutes. Both methods restore full crispiness perfectly.
5. Topping Storage: Store all toppings separately in airtight containers in the refrigerator. The lox topping keeps for 2 days, the classic for 5 days, and the fromage components for 3 days. Prepare the breakfast topping fresh each time.
Frequently Asked Questions
What type of potato makes the best latkes? Russet potatoes are the gold standard for latkes because of their high starch and low moisture content. Yukon Gold potatoes also work and give a slightly more buttery flavor but need even more moisture removed before cooking.
Can I make the latke batter ahead of time? The batter is best cooked immediately after making as the potatoes oxidize and turn gray within minutes. You can grate and squeeze the potatoes up to 30 minutes ahead and keep them in cold water, then drain and dry completely before mixing the batter.
Can I bake latkes instead of frying them? You can bake latkes at 425°F brushed with oil for about 20 to 25 minutes flipping halfway but they will not achieve the same deep golden crust as pan-fried latkes. For the crispiest result pan frying is the method.
Why are my latkes falling apart? Almost always too much moisture in the potato mixture or not enough binding ingredients. Make sure to squeeze the potatoes extremely well and that the eggs and flour are fully incorporated before frying.
Can I make these gluten free? Yes. Substitute the all purpose flour with a 1:1 gluten free flour blend or matzo meal in equal amounts. The texture will be very similar to the original.
What oil is best for frying latkes? Grapeseed oil and avocado oil are both excellent choices for their neutral flavor and high smoke point. Traditionally latkes are fried in schmaltz or vegetable oil. Avoid olive oil as it burns at the temperature needed for properly crispy latkes.
How many latkes does this recipe make? This recipe makes approximately 8 latkes using a quarter cup scoop per latke. Double the batch for a larger crowd and cook in batches keeping finished latkes warm in a 250°F oven.
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Latkes Sampler (Crispy Potato Latkes with Four Toppings)
Ingredients
Method
- Grate the potatoes and onion using the large holes of a box grater. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. The drier the mixture, the crispier the latkes.
- In a large bowl, whisk the eggs. Add the flour, salt, black pepper, baking powder, and oil. Fold in the squeezed potato-onion mixture until fully combined.
- Heat a cast iron skillet or heavy-bottomed pan over medium heat and lightly grease with oil. Scoop about ¼ cup of the mixture into the pan and gently flatten.
- Cook for 3 to 4 minutes per side, until deeply golden and crisp. Transfer cooked latkes to a wire rack or keep warm in a 250°F oven while finishing the remaining batter.
- Serve latkes warm and top with desired toppings from the sampler options.
Nutrition
Notes
- Squeezing out as much liquid as possible is essential for crispy latkes.
- Keeping cooked latkes on a wire rack helps them stay crisp while you finish cooking.
- Latkes can be made ahead and reheated in a 400°F oven for 8 to 10 minutes.
- For a more pancake-like latke, you can increase the flour to ¾ cup, though crispness will decrease.
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