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Ultimate Crispy Potato Latkes Recipe

Close-up of a stack of four golden brown, crispy potato latkes showing shredded potato texture.
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Follow this foolproof method to make perfectly golden, crispy potato latkes with tender centers. This recipe focuses on moisture removal for the best texture.

Ingredients

Scale
  • 3 large Russet potatoes (about 1.5 lbs)
  • 1 medium yellow onion
  • 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 in the skillet)

Instructions

  1. Peel the potatoes and the onion. Grate them using the large holes of a box grater or a food processor fitted with a shredding disc.
  2. Place the grated potatoes and onion into a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible. This step is essential for crispy latkes. Discard the liquid.
  3. Transfer the dry potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
  5. Pour enough oil into a large, heavy-bottomed skillet to reach about 1/2 inch depth. Heat the oil over medium-high heat until it reaches 350°F (175°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. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp. Adjust heat as needed to maintain a steady frying temperature.
  8. Remove the latkes from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
  9. Serve the potato latkes immediately with your preferred toppings, such as applesauce or sour cream.

Notes

  • For the crispiest results, squeeze the grated potatoes until they feel completely dry.
  • 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 finish frying the rest.
  • For a sweet potato latkes variation, substitute one large Russet potato with one large sweet potato, ensuring you squeeze out all moisture.

Nutrition

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