Breakfast & Brunch,  Savories,  Sides

Quick, Easy, & Delicious Latkes

If you’re anything like me, you sometimes find yourself staring into the fridge wondering if there is a way to make your Sunday brunch a little more exciting. This is a careful balancing act because you don’t want anything so complicated that you’ll be exhausted the rest of the day, but it would be nice to do something that makes the day feel like it’s been upgraded over the other days of the week.

And here is where our food friend the latke will come to your rescue. Creamy on the inside, crispy on the outside, and just enough oil to make them slightly sinful they will quickly become a staple of your brunch routine.

If you’ve never made latkes before do not despair, they are not at all difficult. You’ll need a few potatoes, a shallot or an onion, an egg, a skillet, and about 20 minutes worth of time. The best part is, you can wipe the pan out after you make the latkes and fry a couple of eggs in it. The latkes will stay nice and warm for several minutes after pan frying and they are delicious topped with an egg or two, served alongside a mound of sour cream and steaming hot cup of coffee.

Brunch done. 😀👍

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Quick, Easy, & Delicious Latkes

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 latkes 1x


Latkes don’t have to be complicated to be delicious, and they are a surefire way to upgrade your weekend brunch.


  • 1 pound (1/2 kilogram) of potatoes, washed and peeled
  • 1 large shallot (or 1 small onion), chopped fine
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • oil for pan frying


Grate the potatoes into a bowl of cold water (or blitz them in the food processor — which is REALLY fast). Add the chopped shallot and let sit for a minute or two. Drain the bowl and put the potatoes and shallot onto a large tea towel. Wrap into a ball and ring out as much liquid as you can. 

Put the potatoes and shallot back into the (now dry) bowl, add the salt, pepper, and egg, and stir to combine.

Pour vegetable oil into a skillet until a thin layer forms across the bottom. Heat over medium high heat until the oil is shimmering. Using a 1/3 cup measure, carefully drop the latkes into the skillet (you may need to flatten them out a bit). Pan-fry for 4-5 minutes per side. You may need to add a bit more oil if you are working in batches.

Remove from skillet and place on a paper-towel-lined plate. Serve immediately or reheat in a 350°F (175°C) oven for 10 minutes.


Latkes make a great base for a couple of fried eggs. Brunch heaven.

While it’s traditional to serve latkes with plain sour cream, I like to add a dash of lemon or lime juice to the sour cream before serving. Greek yogurt is a healthy substitute, crème fraîche is delicious, and if you want to appease your sweet tooth try a drizzle of hunny. YUM.

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