Name: Giant Skillet Latke
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Jewish
Ingredients: 2 pounds russet potatoes, peeled and grated; 1 small onion, grated; 2 large eggs; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon baking powder; 1/4 cup vegetable oil, for frying; Sour cream, for serving; Applesauce, for serving

A crispy, golden-brown latke the size of your skillet – this Giant Skillet Latke transforms the beloved Jewish potato pancake into a showstopping dish that’s perfect for sharing. With its perfectly crisp exterior and tender interior, this oversized version maintains all the traditional flavors while creating a fun presentation that will impress your family and guests.

Why You’ll Love This Recipe

This Giant Skillet Latke brings all the comfort and flavor of traditional potato pancakes but with less work and more wow factor. Instead of forming and flipping multiple small latkes, you’ll create one magnificent potato pancake that becomes a centerpiece at your table. It’s perfect for holiday celebrations, weekend brunches, or anytime you want to elevate a simple potato dish. The crispy edges and tender center offer the perfect textural contrast, while the classic potato-onion flavor pairs beautifully with traditional toppings like sour cream and applesauce.

Giant Skillet Latke

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Russet potatoes are the ideal choice for latkes because of their high starch content, which helps create that perfect crispy exterior while maintaining a tender interior. They shred beautifully and hold together well during cooking.

Onion adds essential flavor and moisture to the latke. When grated and mixed with the potatoes, it infuses the entire pancake with a sweet, aromatic quality that’s characteristic of traditional latkes.

Eggs serve as the primary binding agent, holding all the ingredients together so your giant latke doesn’t fall apart during cooking or flipping. They also add richness to the final product.

All-purpose flour helps absorb excess moisture and works alongside the eggs to bind the ingredients, creating structure in your giant latke and preventing it from becoming too wet or falling apart.

Salt and black pepper are simple seasonings that enhance the natural flavors of the potatoes and onions. Don’t skimp on the salt—potatoes need proper seasoning to shine.

Baking powder adds just a hint of lift to your giant latke, creating a slightly lighter texture while still maintaining that classic crispiness.

Vegetable oil with its high smoke point is perfect for achieving the golden-brown exterior that makes latkes so irresistible. The oil also helps conduct heat evenly across the entire surface of your skillet.

Sour cream provides a cool, tangy counterpoint to the warm, crispy latke. The creaminess offers a delightful textural contrast to the crunchy exterior.

Applesauce offers a sweet, fruity complement that balances the savory nature of the latke. The combination of sour cream and applesauce is traditional and provides a perfect sweet-savory balance.

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with paper towels and set aside.
In a large bowl, combine the grated potatoes and onion. Place the mixture into a clean kitchen towel and squeeze out as much excess moisture as possible.
Transfer the dried potato-onion mixture into a clean bowl and add the eggs, flour, salt, pepper, and baking powder. Stir until the mixture is well combined.
Heat the vegetable oil in a 10-inch cast iron skillet over medium-high heat.
Once the oil is hot, carefully spoon the latke mixture into the pan, spreading it evenly into a large, flat circle. Press it down gently with a spatula to help it cook evenly.
Fry the latke for about 5-6 minutes, or until the edges are golden brown and crispy. Carefully flip the latke and cook for another 5-6 minutes on the other side.
Once the latke is crispy and golden all over, remove it from the skillet and place it on the prepared baking sheet to drain excess oil.
Serve hot with a dollop of sour cream and applesauce on the side.

Servings and Timing

This Giant Skillet Latke recipe yields 4 generous servings, making it perfect for a family breakfast or as a side dish at dinner. Preparation takes about 15 minutes, primarily for peeling and grating the potatoes and onion. Cooking time is approximately 12 minutes (5-6 minutes per side), bringing the total time investment to about 27 minutes. Each serving contains approximately 300 calories, offering a satisfying addition to your meal without being overly heavy.

Variations

Sweet Potato Latke: Substitute half of the russet potatoes with sweet potatoes for a colorful twist with added nutritional benefits and a hint of natural sweetness.

Herb-Enhanced: Add 2 tablespoons of fresh chopped herbs such as dill, parsley, or chives to the potato mixture for a fragrant, flavorful variation.

Cheesy Latke: Mix in 1/2 cup of shredded cheese like cheddar or Parmesan to the potato mixture before cooking for a rich, savory upgrade.

Spicy Version: Add 1/4 teaspoon of cayenne pepper or 1 finely chopped jalapeño to give your latke a spicy kick.

Mediterranean Style: Include 1 teaspoon of za’atar or sumac in your mixture and serve with Greek yogurt instead of sour cream for a Mediterranean-inspired variation.

Lower-Carb Option: Replace 1/3 of the potato with grated zucchini or cauliflower rice (make sure to squeeze out excess moisture).

Storage/Reheating

Refrigerator Storage: Allow the giant latke to cool completely before wrapping tightly in aluminum foil or placing in an airtight container. Store in the refrigerator for up to 3 days.

Freezer Storage: For longer storage, wrap individual portions in plastic wrap and then aluminum foil, or place in freezer-safe containers. Freeze for up to 1 month.

Reheating in Oven: For the best texture restoration, reheat refrigerated or thawed frozen latkes in a 350°F (175°C) oven for 10-15 minutes until heated through and crispy again.

Reheating in Skillet: For a quicker option, reheat latke pieces in a lightly oiled skillet over medium heat for 2-3 minutes per side until warmed through and crisp.

Microwave Method: While not ideal for maintaining crispiness, you can microwave refrigerated latke portions for 30-60 seconds if you’re in a hurry. Consider finishing briefly in a hot skillet to restore some crispness.

FAQs

Why is my latke falling apart when I try to flip it?

The most common reason is insufficient binding or too much moisture. Make sure you’ve squeezed as much water as possible from the grated potatoes and onion. Also, ensure you’ve added enough eggs and flour to bind the mixture, and allow the first side to become thoroughly golden and crisp before attempting to flip.

Can I make this latke ahead of time for a party?

Yes! You can prepare the giant latke a few hours ahead and reheat it in a 350°F oven for about 10 minutes just before serving. For best results, don’t refrigerate before reheating as this can affect the texture.

What’s the best way to grate the potatoes?

A food processor with a grating attachment provides the quickest and most consistent results. However, a box grater works perfectly well too. Use the large holes for traditional latke texture.

Can I use a different type of potato?

While russets are ideal due to their high starch content, Yukon Gold potatoes work well too, producing a slightly more buttery flavor but potentially less crispy texture. Avoid waxy potatoes like red potatoes as they contain too much moisture.

Is there a dairy-free option for serving?

Absolutely! Instead of sour cream, try dairy-free alternatives like coconut yogurt or cashew cream. Applesauce is naturally dairy-free and remains a perfect traditional topping.

How do I know when the oil is hot enough for frying?

The oil is ready when it shimmers slightly but doesn’t smoke. You can test by dropping a small piece of the potato mixture in – it should sizzle immediately but not burn quickly.

Can I make smaller individual latkes with this recipe?

Definitely! This same mixture can make about 8-10 standard-sized latkes. Cook them for about 3-4 minutes per side until golden brown.

What should I serve with a giant latke for a complete meal?

For breakfast, serve with eggs and smoked salmon. For dinner, it pairs wonderfully with a simple salad and roasted chicken or brisket. For a light meal, top the latke with a fried egg and serve with a side of greens.

How do I prevent my latke from being greasy?

Make sure your oil is hot enough before adding the potato mixture, and drain the finished latke well on paper towels. You can also place it in a 200°F oven for a few minutes after frying to allow any excess oil to drain off.

Can I add other vegetables to the latke mixture?

Yes, just be mindful of their moisture content. Carrots, parsnips, and zucchini work well when properly drained. Keep added vegetables to no more than 1/4 of the total mixture to maintain proper texture.

Conclusion

The Giant Skillet Latke transforms a beloved traditional dish into an impressive centerpiece that’s surprisingly simple to prepare. By creating one large pancake instead of multiple small ones, you save time at the stove while producing a spectacular result that maintains all the qualities people love about latkes – that perfect contrast between the crispy, golden exterior and tender, flavorful interior.

Whether you’re celebrating Hanukkah, hosting a weekend brunch, or simply looking for a satisfying potato dish to accompany your meal, this oversized latke delivers both visually and in taste. The traditional pairing of cool sour cream and sweet applesauce offers the perfect complement to the savory pancake, creating a balanced bite every time.

Don’t be intimidated by the flipping process – with a little practice, you’ll master the technique and enjoy sharing this crowd-pleasing dish with family and friends for years to come. The Giant Skillet Latke proves that sometimes the most memorable dishes come from reimagining classics in creative new ways.