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Truly Ultimate Crispy Classic Potato Latkes Recipe

A close-up stack of four golden-brown, crispy potato latkes served on a speckled white plate.
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Make classic potato latkes that fry perfectly crisp on the outside with a tender inside. This simple recipe focuses on techniques for golden, perfect results, ideal for Hanukkah or any comfort food craving.

Ingredients

Scale
  • 3 large Russet potatoes (about 1.5 lbs), peeled
  • 1 small yellow onion, grated
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup vegetable oil, for frying

Instructions

  1. Grate the potatoes using the large holes of a box grater or a food processor attachment.
  2. Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze out as much liquid as possible. This step is crucial for crispiness.
  3. Transfer the dried, grated potatoes to a medium bowl. Add the grated onion, beaten eggs, flour, salt, and pepper. Mix gently until just combined. Do not overmix.
  4. Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat until the oil shimmers, about 350°F.
  5. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Immediately flatten each mound slightly with the back of a spoon to form thin pancakes. Do not overcrowd the pan.
  6. Fry for 3 to 4 minutes per side, until deeply golden brown and crisp. Adjust the heat as needed to maintain a steady frying temperature.
  7. Use a slotted spatula to remove the latkes from the oil. Place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle immediately with a pinch of salt.
  8. Serve the potato latkes hot with sour cream or applesauce.

Notes

  • For the crispiest latkes, press the grated potatoes very firmly to remove all excess moisture after squeezing.
  • If you are making a large batch, keep the finished latkes warm in a single layer on a baking sheet in a 200°F oven while you fry the remaining ones.
  • Use a neutral oil with a high smoke point, like canola or vegetable oil, for the best frying results.

Nutrition

Find it online: https://tastethisplate.com/potato-latkes-ultimate-crispy-recipe/