Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) russet potatoes, peeled
- 1 small yellow onion (about 5 oz / 140 g), peeled
- 1 large egg
- 1/4 cup (30 g) all-purpose flour
- 1 1/4 tsp kosher salt, plus more to finish
- 1/4 tsp baking powder
- 1/4 tsp freshly ground black pepper
- 3/4 cup (180 ml) neutral frying oil (canola/vegetable), more as needed
- 1/2 cup (120 g) sour cream or crème fraîche
- 2 tbsp finely chopped fresh dill
- 1 tsp lemon zest (optional) + 1 tbsp lemon juice, plus lemon wedges for serving
- 8 oz (225 g) smoked salmon
Do This
- 1) Heat oven to 200°F (95°C). Set a wire rack on a sheet pan.
- 2) Grate potatoes and onion on the large holes of a box grater.
- 3) Wrap in a clean towel and squeeze very dry; pour off liquid, keep the potato starch.
- 4) Mix potatoes/onion with egg, flour, salt, baking powder, pepper, and reserved starch.
- 5) Fry 2–3 tbsp patties in 1/4 inch oil at 350°F (177°C), 3–4 min per side.
- 6) Drain on rack; keep warm in oven while you fry the rest.
- 7) Stir dill sour cream; top latkes with sour cream, smoked salmon, and lemon.
Why You’ll Love This Recipe
- Extra-crispy edges: Squeezing the potatoes dry (and using the potato starch) makes latkes that stay crunchy.
- Brunch-worthy toppings: Smoked salmon, dill-flecked sour cream, and lemon give a salty-rich bite with brightness.
- Simple ingredients, big payoff: A short list of staples turns into something that feels special.
- Great for a crowd: Keep batches warm in the oven and let everyone build their own.
Grocery List
- Produce: russet potatoes, yellow onion, fresh dill, lemon
- Dairy: sour cream or crème fraîche, large egg
- Seafood: smoked salmon
- Pantry: all-purpose flour, baking powder, kosher salt, black pepper, neutral frying oil (canola or vegetable)
Full Ingredients
For the Latkes
- 2 lb (907 g) russet potatoes, peeled
- 1 small yellow onion (about 5 oz / 140 g), peeled
- 1 large egg
- 1/4 cup (30 g) all-purpose flour
- 1 1/4 tsp kosher salt
- 1/4 tsp baking powder
- 1/4 tsp freshly ground black pepper
- 3/4 cup (180 ml) neutral oil for frying (canola or vegetable), plus more as needed
For the Dill Sour Cream
- 1/2 cup (120 g) sour cream or crème fraîche
- 2 tbsp finely chopped fresh dill
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest (optional, but great)
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
For Serving
- 8 oz (225 g) smoked salmon, thinly sliced
- Lemon wedges (from 1 lemon)
- Flaky salt or extra kosher salt, to finish (optional)
- Extra chopped dill, for garnish (optional)
Step-by-Step Instructions
Step 1: Set up to keep the latkes hot and crisp
Preheat the oven to 200°F (95°C). Set a wire rack over a rimmed sheet pan and place it in the oven. This keeps finished latkes warm while letting steam escape so they stay crisp (instead of getting soggy on a plate lined with paper towels).
Step 2: Make the dill sour cream
In a small bowl, stir together the 1/2 cup (120 g) sour cream or crème fraîche, 2 tbsp chopped dill, 1 tbsp lemon juice, optional 1 tsp lemon zest, 1/8 tsp salt, and 1/8 tsp black pepper.
Cover and refrigerate while you cook. (Even 15–20 minutes of rest helps the dill and lemon flavor bloom.)
Step 3: Grate the potatoes and onion
Using the large holes of a box grater (or the shredding disk on a food processor), grate the peeled potatoes and onion. Transfer everything to a large bowl as you go.
Work at a steady pace so the potatoes don’t sit too long and turn gray; a little discoloration is normal and won’t affect taste.
Step 4: Squeeze out as much liquid as possible (this is the crispiness key)
Line a colander with a clean kitchen towel (or a few layers of cheesecloth). Add the grated potato-onion mixture, gather up the towel, and twist and squeeze firmly over the sink for 1–2 minutes, until you’ve removed as much liquid as you can.
Important: Let the squeezed-out liquid sit in a bowl for 1 minute so the potato starch settles to the bottom. Carefully pour off the liquid and scrape the starch into a large mixing bowl (it looks like a white paste). This starch helps bind the latkes and boosts crispness.
Step 5: Mix the latke batter
Add the squeezed-dry potato-onion mixture to the bowl with the reserved potato starch. Add the egg, 1/4 cup (30 g) flour, 1 1/4 tsp kosher salt, 1/4 tsp baking powder, and 1/4 tsp black pepper. Mix with a fork or clean hands until evenly combined.
The mixture should hold together when you press it into a patty. If it feels very wet, mix in an additional 1 tbsp (8 g) flour.
Step 6: Fry the latkes at the right temperature
In a large, heavy skillet (cast iron is great), add enough oil to come up about 1/4 inch (6 mm) on the sides—start with about 3/4 cup (180 ml). Heat over medium-high until the oil reaches 350°F (177°C) on a thermometer.
Scoop about 2 to 3 tbsp of mixture per latke into the pan and gently flatten into 3-inch patties. Don’t crowd the pan; fry in batches of 3–4 latkes at a time.
Fry until deeply golden and crisp, 3–4 minutes per side. Adjust heat as needed to keep the oil close to 350°F (177°C): too cool and the latkes absorb oil; too hot and they brown before cooking through.
Step 7: Drain, keep warm, and top with salmon
Transfer fried latkes to the wire rack in the warm oven. Sprinkle lightly with a pinch of salt while hot. Repeat with the remaining batter, adding a little more oil as needed and letting it return to 350°F (177°C) between batches.
To serve, top each latke with a dollop (or swoosh) of dill sour cream, a fold of smoked salmon, and a squeeze of fresh lemon. Finish with extra dill and a tiny pinch of flaky salt if you like.
Pro Tips
- Squeeze like you mean it: Removing water is the biggest factor in crisp latkes. If you think you’re done, squeeze for 15 seconds more.
- Use the potato starch: Don’t skip the “settle and save” step. That starch is natural binder and helps form a shatter-crisp crust.
- Keep oil at 350°F (177°C): A thermometer makes this foolproof. If oil drops below 325°F (163°C), pause and reheat between batches.
- Drain on a rack, not paper towels: Paper towels trap steam, which softens the crust.
- Season while hot: A light sprinkle of salt right after frying sticks best and tastes more even.
Variations
- Gluten-free: Replace the flour with 1/4 cup (30 g) potato starch or a gluten-free all-purpose blend.
- Allium swap: Use 2 medium scallions (thinly sliced) instead of onion for a milder bite.
- Everything-bagel style: Add 1 tsp everything seasoning to the sour cream and sprinkle a little on top with the salmon.
Storage & Make-Ahead
Make-ahead: The dill sour cream can be made up to 2 days ahead and kept covered in the refrigerator. You can also grate/squeeze the potatoes and onion up to 2 hours ahead; keep the squeezed mixture tightly covered in the refrigerator and mix with egg/flour right before frying for best texture.
Refrigerate: Store leftover latkes airtight in the fridge for up to 3 days. Store smoked salmon separately.
Reheat (best for crisp): Heat on a wire rack over a sheet pan at 425°F (218°C) for 8–10 minutes, flipping once halfway through. Avoid the microwave (it softens them).
Freeze: Freeze cooked latkes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 425°F (218°C) for 12–15 minutes.
Nutrition (per serving)
Approximate, per serving (assuming 4 servings; includes latkes, dill sour cream, and smoked salmon): 520 calories, 31 g fat, 45 g carbohydrates, 18 g protein, 2 g fiber, 980 mg sodium. Values vary by exact oil absorption and brand of smoked salmon.
