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Crispy Potato Latkes Recipe

A tall stack of three golden brown, crispy Potato latkes served on a white plate.
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Follow this recipe to make traditional potato latkes that are golden brown, crispy on the outside, and tender inside. This recipe focuses on proper moisture removal 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
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying

Instructions

  1. Peel the potatoes and the onion.
  2. Grate the potatoes and onion using the large holes of a box grater or the shredding disc of a food processor.
  3. Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible. This step is crucial for crispiness.
  4. Transfer the dried potato and onion mixture to a medium bowl.
  5. Add the beaten eggs, flour (or matzo meal), salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
  6. Pour about 1 inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit (175 degrees Celsius).
  7. 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.
  8. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp. Adjust the heat as needed to prevent burning.
  9. Remove the latkes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve immediately with applesauce and sour cream.

Notes

  • For the crispiest latkes, squeeze the grated potatoes and onions until you think they are dry, then squeeze them again.
  • If the batter seems too wet after mixing, add another tablespoon of flour or matzo meal.
  • Maintain the oil temperature between 325 and 350 degrees Fahrenheit for best results. If the oil is too cool, the latkes will be greasy.

Nutrition

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