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Classic Crispy Potato Latkes

A tall stack of five golden-brown, crispy Potato latkes served on a white plate.
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Make traditional, crispy potato latkes that are golden brown outside and tender inside. This recipe focuses on removing moisture for the best frying results.

Ingredients

Scale
  • 3 large Russet potatoes (about 2 pounds)
  • 1 medium yellow onion
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour or matzo meal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or canola oil, for frying

Instructions

  1. Peel the potatoes and the onion.
  2. Grate the potatoes and onion using the large holes of a box grater or a food processor fitted with a shredding disc.
  3. Place the shredded potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible. This step is crucial for crispiness.
  4. Transfer the dried shreds to a medium bowl.
  5. Add the beaten eggs, flour (or matzo meal), salt, and pepper to the potato mixture. Mix gently until just combined. Do not overmix.
  6. Pour about 1 inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit (175 degrees Celsius).
  7. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Flatten each mound slightly with the back of a spoon to form a pancake shape. Do not overcrowd the pan.
  8. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp.
  9. Remove the latkes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve immediately with your preferred toppings.

Notes

  • For the crispiest latkes, squeeze the shredded potatoes until they feel completely dry.
  • If the oil temperature drops too low, the latkes will absorb too much oil and become soggy. Maintain the temperature around 350 degrees Fahrenheit.
  • If you are making these ahead of time, you can keep finished latkes warm on a baking sheet in a 200 degree Fahrenheit oven while you fry the remaining batches.

Nutrition

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