Big Mac Latkes are the kind of playful mash-up that instantly makes people smile: crispy, golden potato pancakes with all the fast-food burger vibes built right in. Each latke is laced with onion, sesame seeds, and dill pickles, then finished with Big Mac–style sauce and shredded iceberg for that unmistakable burger-shop flavor.

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Ingredient Breakdown

Russet or Idaho potatoes and yellow onion form the backbone of these latkes. Russets, with their higher starch content and fluffy texture, grate beautifully and fry up exceptionally crisp. Leaving the skin on adds a bit of rustic character and extra flavor. The onion is grated right alongside the potatoes so its juices mix in, lending savory sweetness and helping the mixture brown deeply in the hot oil.

Binding the mixture together is a trio of egg, matzo meal, and potato starch. The egg provides structure, coating each shredded strand and helping everything cling as it cooks. Matzo meal offers a gentle, toasty bite without making the latkes bready or heavy. The potato starch, reserved from the squeezed-out liquid, boosts cohesion from within, reinforcing the potatoes’ natural ability to stick together while still keeping the interior tender.

Dill pickles and toasted sesame seeds push the flavor directly into Big Mac territory. Thin pickle matchsticks add tang and crunch, echoing the pickles found in a burger but baked right into the latke instead of sitting on top. Toasted sesame seeds bring a nutty aroma and a subtle nod to a sesame-seed bun, spreading that classic burger character evenly through every bite rather than just sprinkling it on at the end.

Optional American cheese offers another layer of fun. When tucked into the center of some of the patties, it melts into a soft, salty, creamy pocket as the latkes fry. This creates a cheeseburger-like experience: crisp potato crust on the outside, gooey ‘patty’ in the middle, and all the classic burger toppings served on top. It’s entirely optional, but the contrast between crunchy edges and melted cheese is especially satisfying.

Seasoning here is straightforward but effective. Kosher salt is used in the mixture and again immediately after frying, ensuring the potatoes are properly seasoned inside and out. Paprika adds a gentle warmth and a hint of color, supporting the other flavors without overpowering the tang of the pickles or the richness of the cheese and sauce.

The final burger-style touches come from Big Mac sauce and shredded iceberg lettuce. The sauce, drizzled generously over the hot latkes, provides creaminess, tang, and that familiar fast-food flavor profile. A pile of finely shredded iceberg on or alongside the latkes brings cool crunch and a fresh contrast to the hot, fried patties, tying the whole concept together visually and texturally.

Neutral oil—such as canola, vegetable, or grapeseed—is key for frying. It has a high smoke point and a clean flavor, allowing the potatoes, onions, and pickles to shine without any competing oil taste. A depth of about 1/4 inch is perfect for shallow-frying: enough to surround the edges and create a uniform crust, but not so much that the latkes feel greasy or difficult to handle.

Step-by-Step Preparation Guide

The process starts with a bit of focused prep work. Dill pickles are cut into long spears, then into shorter lengths, and finally into thin matchsticks. This shape lets them weave easily through the potato mixture so every bite gets a pop of briny crunch without large chunks that might tear the latke apart. If using American cheese, the slices are stacked and cut into evenly sized squares, ready to tuck neatly into the center of the patties.

Next comes the grating and draining stage, which is essential for crispness. Onion wedges are grated first, followed by the potatoes directly on top, so the flavors mix from the very beginning. The grated mixture, along with the sliced pickles, is transferred to the middle of a clean kitchen towel and squeezed firmly over a bowl. This step removes excess moisture that would otherwise cause sogginess. The liquid is discarded, but the sediment of white potato starch at the bottom is saved as a natural binder.

In a clean mixing bowl, the egg is whisked until completely blended. The squeezed potato–onion–pickle mixture is added, and the reserved starch is scraped in. Matzo meal, toasted sesame seeds, kosher salt, and paprika are sprinkled evenly over the top. Everything is gently folded together until the mixture feels cohesive—moist enough to hold its shape but not dripping wet. At this stage, the mixture should clump easily when pressed but should not ooze liquid.

The latkes are then portioned and shaped. A 1/4-cup measure ensures evenly sized patties; each scoop is placed on a parchment-lined baking sheet. For cheese-stuffed versions, each mound is split in two: one half is pressed into a small round, a cheese square is placed in the center, and the second half is pressed over the top. The mixture is then shaped into a slightly larger patty, making sure the cheese is fully sealed inside to prevent leakage during frying. Non-stuffed latkes are simply flattened into even rounds of about 3 1/2 inches in diameter.

With the patties ready, attention turns to the oil. A large, preferably cast-iron skillet is filled with enough neutral oil to reach a depth of about 1/4 inch. The oil is heated over medium-high heat until it reaches around 350°F. A thermometer provides accuracy, but a small pinch of batter dropped into the oil should sizzle immediately and begin to brown within a short time. If it sits without sizzling, the oil is too cool; if it darkens too quickly, the oil is too hot.

Frying happens in controlled batches to keep the temperature stable. A few patties at a time are carefully slid into the oil using a metal fish spatula or another thin, sturdy spatula. Once they hit the oil, they’re left undisturbed for several minutes to allow the crust to set. The bottoms are fried until deeply golden and crisp before being turned gently to cook the second side. The flip side only needs a couple of minutes more to reach the same color and crunch.

As each batch finishes, the latkes are transferred to a wire rack set over a baking sheet. This allows excess oil to drip away rather than pooling underneath, which could soften the crust. While they’re still hot, a light sprinkle of kosher salt is added so it clings to the surface. The remaining patties are fried in the same way, with the heat adjusted as needed to keep the oil bubbling steadily.

Once all the latkes are fried and crisp, they’re arranged on a serving platter. Big Mac sauce is drizzled over the top, in generous streaks or dollops, and mounds of shredded iceberg lettuce are added on or around the patties. The result is a tray of golden, crunchy latkes that look like they’ve borrowed all the best parts of a fast-food burger, ready to be devoured while they’re still hot and, if stuffed, filled with molten cheese.

Recipe Tips

Getting the right texture:
The grated potato mixture should feel damp but not dripping. If liquid starts pooling at the bottom of the bowl, squeeze another handful in a towel. If the mixture looks dusty and dry, a very small splash of the squeezed-out liquid (without the excess water) can bring it back together.

Binding and structure:
If the mixture falls apart when shaped, a spoonful or two of extra matzo meal can help. Add it gradually, folding gently so the latkes stay tender; overmixing can compact the potatoes and make the patties dense.

Cheese-stuffing success:
When enclosing the cheese, keep it nestled in the center and ensure the potato mixture forms a complete seal around it with no visible gaps. If any cheese peeks through, patch it with a bit more mixture so it doesn’t escape into the oil.

Oil temperature control:
If latkes brown too quickly but are still pale or raw inside, lower the heat slightly and give the oil a moment to cool before adding more. If they absorb oil and feel greasy, the oil is likely too cool—raise the heat and wait until a test piece sizzles properly before continuing.

Batch-frying strategy:
Keep finished latkes on a rack in a low oven (around 200°F) while frying the remaining batches. This holds them warm and crisp without drying them out. Avoid stacking them while hot, which traps steam and softens the crust.

What to serve With this recipe

Classic accompaniments make these latkes feel like a full burger experience. Extra Big Mac–style sauce is almost essential, giving everyone the chance to dip or drizzle more over their plates. A mound of shredded iceberg on the side, plus additional dill pickle slices, reinforces the fast-food theme and adds fresh crunch to balance the fried potatoes.

Simple extras can add color and variety. Sliced tomatoes and finely diced onions can be scattered over the platter or offered in small bowls so each person can customize their plate. A sprinkle of additional toasted sesame seeds over the finished latkes ties everything back to the sesame bun vibe and adds texture and aroma.

On a larger party board, Big Mac Latkes fit perfectly alongside other finger foods. Think fries, onion rings, mozzarella sticks, or even mini sliders. The latkes can sit at the center with sauces and toppings arranged around them, encouraging guests to build their own bites and mix and match flavors.
For drinks, light, bubbly options keep the meal feeling fun. Crisp lagers or light beers pair nicely with the rich, salty flavors, while sparkling water with citrus or classic sodas echo the fast-food experience without overpowering the food. Sparkling lemonade or iced tea also pair well, especially for a family-friendly spread.

frequently Asked Questions

Can the latke mixture be made ahead, and how long can it sit before frying?
The mixture is best fried soon after it’s mixed, but it can rest in the refrigerator for up to a couple of hours if needed. Press plastic wrap directly onto the surface to minimize browning, and give it a gentle stir before shaping. If it releases extra liquid while sitting, drain and add a touch more matzo meal.

Is it possible to bake or air-fry the latkes instead of shallow-frying?
Baking or air-frying can work, but the texture will be slightly different—less deeply fried and crisp, more oven-roasted. For baking, brush or spray the patties with oil and cook on a parchment-lined sheet at a high temperature, turning once. For air-frying, lightly oil both sides and cook in batches, flipping halfway until golden.

What can be used instead of American cheese?
Any good melting cheese can stand in. Cheddar offers a sharper flavor, mozzarella provides a stretchy pull, and a mild Gouda melts beautifully. Choose a cheese that melts easily and cut it into small, even pieces so it tucks neatly into the center of the latke.

How should leftovers be stored, and what’s the best way to reheat them to restore crispiness?
cooled latkes can be stored in an airtight container in the refrigerator. For reheating, avoid the microwave if possible—it softens the crust. Instead, warm them in a hot oven or toaster oven until the edges crisp again, flipping once so both sides refresh nicely.

Can these be made without matzo meal, and what substitutes work best?
Yes. Plain breadcrumbs or a small amount of flour can replace matzo meal. Start with the same quantity and adjust as needed for a cohesive mixture. The goal is to add just enough binder so the patties hold together without feeling cakey.

Variations and Customizations

Big Mac Latkes are easy to customize with additional flavors. Finely chopped scallions can be folded into the mixture for fresh onion brightness, while a pinch of garlic powder adds savory depth. A touch of cayenne or extra paprika introduces subtle heat, complementing the tang of the pickles and richness of the sauce.

Sauces are another simple way to change the character of the dish. A homemade “special sauce,” a smoky burger sauce, or a spicy mayo can sit alongside or replace the Big Mac–style drizzle. Offering a small lineup of different sauces allows guests to try various combinations with the same base latke.

Size is flexible too. Smaller, bite-sized patties make perfect cocktail snacks or appetizers; they’re easy to pick up, dip, and eat in a couple of bites. Larger, more substantial latkes can anchor a plate, especially when served with a generous tangle of lettuce and extra toppings, turning them into a main-style serving.

For gatherings, a topping bar turns Big Mac Latkes into an interactive experience. Arrange bowls of shredded lettuce, pickles, diced onions, sliced tomatoes, multiple sauces, and different cheeses, and let guests build their own creations. Some may opt for extra sauce and pickles, others for more lettuce and tomato, turning each latke into a personalized mini burger-inspired bite.

Big Mac Latkes bring together two beloved worlds: the crisp, golden comfort of classic potato pancakes and the playful, nostalgic flavors of a fast-food burger. Each bite offers crunch, tang, creaminess, and, if cheese is tucked inside, a molten, savory center.

They’re easy to dress up or down, whether served as part of a holiday spread, a game-day snack platter, or a fun weekend treat. With flexible toppings, customizable fillings, and plenty of room for experimentation, these latkes invite creativity while still delivering the familiar flavors that make people reach for just one more.

Ingredients

Neutral oil, for frying (enough to reach 1/4″ depth in the pan)
2 slices American cheese (optional, for stuffing)
1 lb russet or Idaho potatoes, scrubbed, unpeeled, and quartered
3/4 medium yellow onion (about 6 oz), peeled and cut into 3 wedges
2 large dill pickles
1 large egg
1/4 cup matzo meal
1 tbsp toasted sesame seeds
1 tsp kosher salt, plus more for sprinkling when fried
1/4 tsp paprika
Big Mac sauce, for drizzling
Shredded iceberg lettuce, for serving

Instructions

Slice the dill pickles first so they’re ready to go. Cut each pickle into 4 long spears, then cut each spear in half crosswise. Slice each short spear lengthwise into 3 to 4 thin strips, creating narrow pickle matchsticks. Set aside.

If using cheese, stack the two slices of American cheese on top of one another on a cutting board. Cut the stack into 4 even strips, then cut each strip into 3 equal pieces to make 12 small stacked squares. Keep these chilled or off to the side until you’re ready to stuff the latkes.

Fit a food processor with the coarse grating disc. Grate the onion wedges first, then grate the potatoes directly on top of the onion. (Alternatively, use the large holes of a box grater.) Transfer the grated onion and potato mixture to the center of a clean kitchen towel and add the sliced pickles on top. Gather up the corners of the towel and, working over a large, clean bowl, twist and squeeze as hard as you can to remove as much liquid as possible. The drier the mixture, the crisper the latkes will be.

In a separate large mixing bowl, whisk the egg until it is fully blended. Add the squeezed potato-onion-pickle mixture to the egg. Look into the bowl that caught the squeezed-out liquid: gently pour off and discard the liquid, reserving any white starch that has settled at the bottom. Scrape this starch into the egg bowl—it will help bind the latkes.

Sprinkle the matzo meal, toasted sesame seeds, kosher salt, and paprika evenly over the potato mixture. Using a rubber spatula, fold everything together until the potato strands are evenly coated and the mixture feels cohesive but not overly wet.

Line a baking sheet with parchment paper. Using a 1/4-cup measuring cup, portion the latke mixture into 12 mounds on the sheet. If you’re making cheese-stuffed latkes, work with one mound at a time: split it into two equal pieces, press one half into a roughly 3″ round patty, place one piece of the stacked American cheese in the center, then cover with the second half of the mixture. Flatten and shape into a 3 1/2″ patty, making sure the cheese is fully enclosed. If you’re skipping the cheese, simply press each portion into a 3 1/2″ flat patty.

Set a wire rack inside a rimmed baking sheet and place it near the stove for draining the fried latkes. In a large, preferably cast-iron skillet, pour in enough neutral oil to reach a depth of about 1/4″. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry or instant-read thermometer. If you don’t have a thermometer, drop in a tiny bit of latke batter—if it sizzles immediately and begins to brown, the oil is ready.

Working in batches of 3 or 4 latkes at a time to avoid crowding, carefully slide the patties into the hot oil using a metal fish spatula or similar flat spatula. Fry without moving them for 3 to 4 minutes, or until the bottoms are deeply golden and crisp. Gently flip and fry the second side for another 2 to 3 minutes, until equally golden and cooked through.

Transfer the fried latkes to the prepared wire rack to drain excess oil. While they’re still hot, sprinkle lightly with a bit more kosher salt. Repeat the frying process with the remaining patties, adjusting the heat as needed to maintain a steady sizzle and prevent burning.

To serve, arrange the hot latkes on a platter. Drizzle generously with Big Mac sauce and scatter shredded iceberg lettuce alongside or over the top for a burger-style finish. Serve immediately while the edges are crisp and, if stuffed, the cheese inside is still melty.