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Crispy Potato Latkes for Hanukkah

A stack of four golden-brown, crispy Potato latkes with shredded edges piled on a white plate.
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Make traditional, golden-brown potato latkes that are crispy on the outside and tender inside. This recipe focuses on techniques to reduce grease and achieve the perfect texture for your holiday celebration.

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 large holes of a box grater or a food processor attachment.
  2. Place the grated mixture in 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.
  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). Heat the oil over medium-high heat until it reaches about 350°F (175°C). The oil should shimmer slightly.
  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 5 minutes per side, until deep 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 using a slotted spoon or spatula. 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 other ingredients.
  • Maintain a consistent oil temperature. If the oil smokes, reduce the heat. If the latkes brown too slowly, increase the heat slightly.
  • 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 batter.

Nutrition

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