Recipe

Bright & Herbal Potato Latkes

Crisp-edged potato latkes with lemon zest, fresh herbs, and a tangy yogurt sauce. Cozy, classic, and quietly electric.

By Matt Campbell

•

4.8

Latkes are already a top-tier situation: crunchy edges, soft centers, and that unmistakable potato magic. But this version goes a little brighter. Think lemon zest in the batter, a handful of fresh herbs, and a tangy yogurt sauce that makes each bite taste like it chose freshness.

This is the latke recipe I reach for when I want comfort food that still feels light on its feet. It is weeknight-friendly if you do a little prep, party-friendly if you fry in batches, and extremely snack-friendly if you “test” a few straight from the pan. Tasting as you go is not only allowed, it is encouraged.

Why It Works

Extra crisp texture: Squeezing the potatoes and onion dry removes excess moisture, which is the enemy of crunch.
Bright flavor without being weird: Lemon zest and herbs lift the potatoes instead of fighting them.
A sauce that does the heavy lifting: Tangy yogurt with garlic and herbs gives you that creamy, savory finish without feeling heavy.
Reliable, repeatable method: Small latkes cook evenly, brown better, and are easier to flip with confidence.

Pairs Well With

Storage Tips

Latkes are at their absolute best right out of the pan, but leftovers can still be great if you treat them like the crispy little potatoes they are.

Refrigerator

Cool completely, then store in an airtight container with parchment between layers.
Keep for up to 3 days.

Freezer

Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag.
Freeze up to 2 months for best texture.

Reheating for crisp edges

Oven or toaster oven: 425°F for 8 to 12 minutes, flipping once, until hot throughout.
Skillet: Medium heat with a thin slick of oil, 2 to 3 minutes per side, until hot throughout.
Avoid the microwave unless you like “soft latke,” which is technically edible but emotionally confusing.

Store the yogurt sauce separately and stir before serving. If it thickens in the fridge, loosen with a teaspoon of water or lemon juice.

Common Questions

What potatoes are best for latkes?

Starchy potatoes like russets are the classic choice because they crisp up well and hold together. Yukon Gold works too, but the texture is a bit creamier and slightly less crisp.

Why do my latkes fall apart?

Usually it is one of three things: the mixture is too wet, you did not use enough binder, or the oil is not hot enough. Squeeze the shreds thoroughly, then make sure the oil shimmers (or hits 350°F to 375°F) before frying. If it still feels loose, add 1 more tablespoon of flour or 1 more egg (for a double batch).

Can I make the mixture ahead of time?

You can shred and squeeze the potatoes and onion up to a few hours ahead, then store them in the fridge in a covered bowl with a paper towel on top. For extra anti-browning insurance, press plastic wrap directly on the shreds. Mix with eggs and dry ingredients right before frying for the best texture and to minimize browning.

How do I keep latkes warm for a crowd?

Hold them on a wire rack over a sheet pan in a 200°F oven. The rack keeps the bottoms from steaming, so they stay crisp.

Do I have to use fresh herbs?

Fresh is best here. If you only have dried herbs, use about 1 teaspoon dried dill plus 1 teaspoon dried parsley and add a bit more lemon zest to keep the “bright” vibe.

Do I need to save the potato starch?

You do not have to, because the eggs and flour (or matzo meal) do the binding. But if you want a classic move: after squeezing, let the potato liquid sit for a minute, pour off the water, and scrape the starchy layer into the bowl. It is a nice little insurance policy for cohesion.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Box grater or food processor with shredding disk
Clean kitchen towel or cheesecloth (for squeezing)
Large mixing bowl
Large skillet or cast iron pan
Thin spatula or fish spatula
Wire rack and sheet pan (recommended for draining and keeping crisp)
Instant-read thermometer (optional, helpful for oil temperature)

I love traditional latkes, but I also have a problem: I cannot leave well enough alone. One winter I had a pile of herbs that were about to quit on me, plus a lemon hanging out in the fruit bowl like it had something to prove. I grated zest into the batter, chopped the herbs, and suddenly the whole kitchen smelled like crisp potatoes and a fresh breeze.

Now these bright latkes are my go-to when I want comfort food that does not take a nap afterward. They still have the crunch, still have the cozy, but they also have that little spark that makes you go back for “one more” and then accidentally eat three.

Bright & Herbal Potato Latkes

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 (about 12 small latkes)

Ingredients

For the bright and herbal latkes

1 1/2 pounds russet potatoes (about 2 large), peeled
1 small yellow onion, peeled
2 large eggs
3 tablespoons all-purpose flour (or matzo meal)
1 1/4 teaspoons Diamond Crystal kosher salt (use half if using Morton), plus more to finish
1/2 teaspoon baking powder
1/4 teaspoon black pepper
Zest of 1 lemon (about 1 tablespoon)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Neutral oil for frying (canola, avocado, or grapeseed), enough for about a 1/4-inch layer in your pan (usually 1/2 to 3/4 cup total)

For the herby lemon yogurt sauce

3/4 cup plain Greek yogurt
1 tablespoon lemon juice (more to taste)
1 small garlic clove, finely grated or minced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives or parsley
Pinch of salt and black pepper

Instructions

Make the yogurt sauce

In a small bowl, stir together the Greek yogurt, lemon juice, garlic, dill, chives (or parsley), salt, and pepper. Taste and adjust with more lemon or salt as needed. This makes about 3/4 cup, which is plenty for the batch. Refrigerate while you make the latkes.

Prep the potato mixture

Grate the potatoes and onion on the large holes of a box grater, or use a food processor with the shredding disk.
Transfer the shredded mixture to a clean kitchen towel. Twist and squeeze hard over the sink until you have removed as much liquid as you can. This step is the difference between crisp and sad.
Optional but classic: Let the potato liquid sit for 1 to 2 minutes. Carefully pour off the watery part, then scrape the settled white starch into your mixing bowl.
Put the squeezed shreds into a large bowl. Add the eggs, flour (or matzo meal), salt, baking powder, pepper, lemon zest, dill, and parsley. Mix until evenly combined.

Fry the latkes

Set a wire rack over a sheet pan for draining. (Paper towels work, but a rack keeps them crisp.)
Heat a large skillet over medium to medium-high heat. Add enough oil to coat the bottom generously, about 1/4 inch deep (the amount varies by pan, usually 1/2 to 3/4 cup total for the whole batch).
When the oil shimmers, you are in the zone. If using a thermometer, aim for 350°F to 375°F.
Scoop about 2 tablespoons of mixture per latke into the pan and gently flatten into small pancakes. Do not crowd the pan.
Fry 3 to 4 minutes per side, until deeply golden and crisp at the edges. Adjust heat as needed so they brown steadily without burning.
Transfer to the wire rack and immediately sprinkle with a little salt. Repeat, adding more oil as needed between batches and letting the oil come back up to temperature.

Serve

Serve hot with the herby lemon yogurt sauce. Optional, but highly recommended: extra lemon zest and a few fresh herbs on top.

Nutrition information is estimated.

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