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Classic Crispy Potato Latkes

Close-up of several perfectly fried, golden brown potato latkes stacked on a white plate.
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Make traditional, golden-brown potato latkes for Hanukkah or any time you want a crispy fried potato pancake. This recipe focuses on getting them perfectly crisp and not greasy.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 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. Grate the potatoes and onion using the coarse side of a box grater or a food processor attachment.
  2. Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible. This step is key for crispy latkes. Discard the liquid.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour (or matzo meal), salt, and pepper. Mix gently until just combined. Do not overmix.
  5. Pour about 1 inch of oil into a large, heavy-bottomed skillet (cast iron works well) and heat over medium-high heat until the oil reaches 350 degrees F (175 degrees C).
  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. Do not overcrowd the pan.
  7. Fry for 3 to 4 minutes per side, until deeply golden brown and crisp. Adjust the heat as needed to maintain the oil temperature; if the oil is too cool, the latkes will be greasy.
  8. Remove the latkes from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately while hot with applesauce and sour cream.

Notes

  • For extra crispiness, chill the grated potato and onion mixture for 15 minutes after squeezing out the liquid before mixing in the eggs and flour.
  • Maintain a consistent oil temperature between 340 and 350 degrees F for the best results.
  • If you are making a large batch, keep finished latkes warm in a single layer on a baking sheet in a 200 degree F oven while you finish frying the rest.

Nutrition

Find it online: https://miameal.com/potato-latkes-recipe-crispy-fried/