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Classic Crispy Potato Latkes

A stack of three perfectly golden brown and crispy potato latkes served on a white plate.
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Make traditional, golden-brown potato latkes for Hanukkah. This recipe focuses on getting them crispy on the outside and tender inside, perfect for serving hot with your favorite toppings.

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 (about 1 inch deep in the skillet)

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. Gather the edges and squeeze out as much liquid as possible. This step is key for crispy latkes.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour (or matzo meal), salt, and pepper to the bowl. 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 about 350 degrees Fahrenheit.
  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. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp. Adjust the heat as needed to keep the oil hot but prevent burning.
  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

  • Squeezing the liquid from the potatoes thoroughly is the most important step for achieving a non-greasy, crispy latke.
  • Keep the oil temperature consistent. If the oil is too cool, the latkes will absorb too much oil and become soggy.
  • If you are making a large batch, keep finished latkes warm in a single layer on a baking sheet in a 200 degree Fahrenheit oven while you fry the rest.

Nutrition

Find it online: https://cookingbycarla.com/potato-latkes-recipe-hanukkah-pancakes/