Recipe

Creative Latkes: Citrus-Kissed

Crispy potato latkes with a bright orange and lemon lift, plus a creamy citrus yogurt sauce that makes the whole plate taste awake.

By Matt Campbell

•

4.8

Crispy golden potato latkes on a white plate with a small bowl of citrus yogurt sauce, orange zest scattered over the top, and a lemon wedge on the side

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Latkes are already a top-tier comfort move: crisp edges, fluffy middles, and that satisfying sizzle that makes the kitchen smell like you are doing something important. But sometimes I want my latkes to have a little sparkle. Not a makeover, not a reinvention, just a bright pop that cuts through the richness and keeps you reaching for “one more.”

Enter these Citrus-Kissed Latkes. We keep the classic potato base, then sneak in orange and lemon zest for a gentle, fragrant lift. The real trick is the sauce: a quick citrusy yogurt (or sour cream) situation that tastes like a cool, creamy reset button after every crispy bite.

Hands grating potatoes on a box grater over a large bowl on a kitchen counter

Why It Works

Crispy, not soggy: Salting, resting, and squeezing the potatoes and onion removes excess moisture so you get crunchy edges and a tender center.
Citrus that actually shows up: Zest perfumes the latkes without making them weirdly sweet or acidic.
Balanced richness: A bright yogurt sauce brings freshness and makes these feel lighter, even though they are absolutely fried.
Accessible ingredients: Potatoes, onion, eggs, flour, and a couple pieces of citrus. No specialty store field trip required.

Pairs Well With

Smoked salmon with dill and capers
Simple greens with a lemony vinaigrette
Chunky applesauce with cinnamon
Roasted beets with orange and goat cheese

Storage Tips

Keep Them Crispy Later

Latkes are at their best hot and freshly fried, but leftovers can still be excellent if you reheat them like you mean it.

Refrigerate: Cool completely, then store in an airtight container with parchment between layers for up to 3 days.
Freeze: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. Keeps well for up to 2 months.
Reheat (best): Bake at 425°F on a rack set over a sheet pan for 8 to 12 minutes (longer from frozen), flipping once.
Reheat (quick): Air fryer at 400°F for 4 to 7 minutes. Check early because models vary.
Avoid: Microwaving. It turns crisp into sad.

Store the citrus yogurt sauce separately, covered and refrigerated, and use within up to 4 days.

Common Questions

Do the latkes taste like orange?

Not like a dessert orange. The zest reads more like a fresh aroma and a brighter finish, kind of like what lemon does to pasta. If you are nervous, start with half the zest and add more next batch.

What potatoes work best for latkes?

Russets are the classic: high starch, crisp well, and give you that fluffy inside. Yukon Golds work too, but they tend to be a little creamier and slightly less crunchy.

How do I keep latkes from falling apart?

Three things: squeeze out moisture really well, make sure you have enough binder (egg and a bit of flour), and let the oil get hot before frying. If your first test latke cracks, stir in 1 more tablespoon flour and try again.

Can I make the mixture ahead of time?

You can prep the citrus yogurt sauce up to 4 days ahead, covered and refrigerated. For the latkes, it is best to fry soon after grating because potatoes oxidize. If you need a head start, grate the potatoes into cold water to slow browning, then drain, dry extremely well, and expect to add 1 to 2 extra tablespoons flour (or 1 tablespoon cornstarch/potato starch) to make up for the starch you rinsed away.

Can I bake these instead of frying?

Yes, but they will be less shatter-crisp. Brush a sheet pan generously with oil, portion the mixture, flatten, brush tops with more oil, then bake at 450°F for about 20 to 25 minutes, flipping once.

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 grating disk
Clean kitchen towel or cheesecloth for squeezing
Large mixing bowl
Heavy skillet (cast iron is great) or Dutch oven
Thin spatula or fish spatula
Sheet pan with a wire rack (for holding latkes warm)
Instant-read thermometer (optional, helpful for oil temp)

The first time I zested an orange into latke mixture, it was a total “I wonder if…” moment. I had potatoes, an onion, and exactly one orange that needed to be used before it went soft and tragic. I fried a little tester patty, took a bite, and immediately did that thing where you stop chewing mid-thought because your brain is recalibrating. It still tasted like a proper latke, but the finish was brighter, cleaner, and honestly kind of addictive. Now I keep citrus around on purpose, because if I am going to fry potatoes, I might as well make them sing.

Creative Latkes: Citrus-Kissed

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 (about 12 latkes)

Ingredients

For the Citrus Yogurt Sauce

3/4 cup plain Greek yogurt (or sour cream)
1 teaspoon honey (optional, for balance)
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated (optional)
1/2 teaspoon kosher salt, plus more to taste
Black pepper, to taste

For the Latkes

2 pounds russet potatoes (about 3 large), peeled or scrubbed
1 small yellow onion
1 teaspoon kosher salt (for drawing out moisture), plus 1 teaspoon kosher salt for the mix, plus more to finish
2 large eggs
2 tablespoons all-purpose flour (or matzo meal), plus more as needed
1/2 teaspoon baking powder (optional, for a slightly lighter center)
1 teaspoon lemon zest
1 teaspoon orange zest
1/4 teaspoon black pepper
Neutral oil for frying (canola, avocado, vegetable), enough to reach about 1/4 inch depth in your skillet
Flaky salt, for serving (optional)
Fresh chives or dill, chopped (optional)
Lemon wedges, for serving

Latkes frying in a skillet with bubbling oil and a spatula nearby

Instructions

Make the Sauce

In a small bowl, stir together the yogurt, honey (if using), lemon zest, orange zest, lemon juice, garlic (if using), salt, and pepper.
Cover and refrigerate while you make the latkes. It tastes even better after 10 minutes.

Prep the Latke Mixture

Set up: Preheat the oven to 200°F. Set a wire rack over a sheet pan to keep cooked latkes warm and crisp.
Grate: Grate the potatoes and onion on the large holes of a box grater (or use a food processor). Transfer to a large bowl.
Salt and rest: Sprinkle with 1 teaspoon kosher salt and toss. Let sit for 5 to 10 minutes so the potatoes and onion give up some liquid.
Squeeze: Transfer the mixture to a clean kitchen towel or cheesecloth. Twist and squeeze hard over the sink until it is as dry as you can get it. This is the crispness checkpoint, do not rush it.
Mix: Add the squeezed potato and onion to a large bowl. Add eggs, flour, 1 teaspoon kosher salt, baking powder (if using), lemon zest, orange zest, and pepper. Mix until evenly combined.
Quick check: If liquid starts pooling in the bowl as it sits, give it a good stir before each batch. If it looks watery, drain off the liquid or stir in 1 tablespoon more flour or matzo meal.

Fry

Heat oil: In a heavy skillet, add enough oil to reach about 1/4 inch depth and heat over medium to medium-high. If you have a thermometer, aim for 350°F. The oil should shimmer and sizzle when a small bit of mixture hits it.
Test latke: Fry a small test latke for 2 to 3 minutes per side. Taste for salt. Adjust the mixture if needed.
Cook batches: Scoop about 1/4 cup mixture per latke into the oil, then flatten gently. Fry about 3 to 4 minutes per side until deep golden and crisp. Do not crowd the pan.
Doneness cue: You want deeply browned edges and a center that feels set when you press lightly with the spatula, not squishy or raw.
Drain and hold: Transfer to the rack. Sprinkle with a pinch of salt while hot. Keep warm in the oven while you finish the rest.

Serve

Serve latkes hot with the citrus yogurt sauce, a little extra zest if you are feeling fancy, and chives or dill. Add lemon wedges for squeezing at the table.

A hand dipping a crispy latke into a small bowl of creamy citrus yogurt sauce

Nutrition information is estimated.

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