Print

Crispy Potato Latkes Recipe

A stack of perfectly golden brown and crispy potato latkes, showcasing shredded texture.
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 on the outside and tender inside. This recipe uses simple ingredients for authentic flavor.

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 a food processor fitted with a shredding disk.
  3. Place the shredded 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 key for crispy latkes.
  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 about 350 degrees Fahrenheit.
  7. 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 set over paper towels to drain excess oil.
  10. Serve immediately with applesauce and sour cream.

Notes

  • For the best texture, use starchy russet potatoes.
  • If you do not have a thermometer, test the oil by dropping a tiny shred of potato in; it should sizzle immediately and turn golden quickly.
  • If the batter seems too wet after squeezing, add one more tablespoon of flour or matzo meal.

Nutrition

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