Description
Make incredible, perfectly crispy potato latkes every time. This recipe focuses on removing moisture so you get that satisfying crunch you love, perfect for your next holiday gathering.
Ingredients
Scale
- 3 large Russet potatoes, peeled
- 1 medium yellow onion, peeled
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil or canola oil, for frying (about 1/2 inch deep)
Instructions
- Grate the potatoes and onion using the coarse side of a box grater.
- Place the grated mixture in a clean kitchen towel or cheesecloth. Twist and squeeze forcefully over the sink to remove as much liquid as possible. This step is key for crispiness.
- Transfer the dried potato and onion mixture to a medium bowl.
- Add the beaten eggs, flour, salt, and pepper. Mix gently until just combined. Do not overmix.
- Heat about 1/2 inch of oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers (around 350°F).
- Drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form small pancakes. Work in batches to avoid overcrowding the pan.
- Fry for 3 to 4 minutes per side until deep golden brown and crisp.
- Remove the latkes with a slotted spoon and immediately place them on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with your favorite toppings like applesauce or sour cream.
Notes
- Always squeeze out the liquid from the grated potatoes aggressively; dry potatoes equal crisp latkes.
- Do not overcrowd the pan while frying; this lowers the oil temperature and makes the latkes soggy.
- Keep the cooked latkes warm on a wire rack over a baking sheet in a low oven (200°F) while you finish frying the rest.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American/Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 180
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg