Print

Crispy Potato Latkes Recipe

A stack of three perfectly golden brown, crispy potato latkes served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make traditional, crispy potato latkes that are golden brown outside and tender inside. This recipe focuses on removing moisture for the best texture.

Ingredients

Scale
  • 3 large russet potatoes (about 2 pounds)
  • 1 medium yellow onion
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour or matzo meal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or canola oil, for frying (about 1 inch deep in the skillet)

Instructions

  1. Peel the potatoes and the onion. Grate them using the large holes of a box grater or a food processor fitted with a shredding disk.
  2. Place the grated potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Twist the cloth tightly over the sink and squeeze out as much liquid as possible. This step is crucial for crispy latkes.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour (or matzo meal), salt, and pepper to the potato mixture. Mix gently until just combined. Do not overmix.
  5. Pour about 1 inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches about 350 degrees F.
  6. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes about 1/2 inch thick. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 5 minutes per side, until deep golden brown and crisp. Adjust the heat as needed to prevent burning.
  8. Remove the latkes from the oil using a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately with your preferred toppings.

Notes

  • For extra crispness, you can chill the grated potato and onion mixture briefly after squeezing out the liquid, then squeeze again before mixing with the binder.
  • If the mixture seems too wet after adding the eggs, add one more tablespoon of flour or matzo meal.
  • Maintain the oil temperature between 325 and 350 degrees F for best results.

Nutrition

Find it online: https://yumdrizzle.com/potato-latkes-recipe-secrets/