Crispy Potato Latkes Recipe

This recipe serves 6 people and yields approximately 18 medium-sized latkes. The preparation takes about 30 minutes, with an additional 20 minutes for frying. The result is a batch of beautifully golden latkes with crispy edges and creamy centers that pair perfectly with traditional accompaniments like applesauce and sour cream.

Ingredients You’ll Need

To create these authentic potato latkes, gather these simple yet essential ingredients:

• 2 pounds russet potatoes, peeled
• 1 large yellow onion
• 2 large eggs, lightly beaten
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying (about 1 cup)
• Applesauce for serving
• Sour cream for serving
• Fresh chives for garnish (optional)

Russet potatoes work best for latkes because their high starch content helps bind the mixture while creating that perfect crispy texture. Choose potatoes that are firm and free from green spots or eyes. A yellow onion provides the ideal balance of sweetness and sharpness that complements the potatoes beautifully.

Essential Equipment

Before starting, ensure you have these kitchen tools ready:

• Large box grater or food processor with grating disc
• Large mixing bowl
• Clean kitchen towels or paper towels
• Large heavy-bottomed skillet or cast iron pan
• Slotted spoon or spatula
• Wire cooling rack
• Baking sheet
• Measuring cups and spoons

A box grater gives you the most control over the texture, but a food processor speeds up the preparation significantly. The key is achieving consistently sized shreds for even cooking.

Step-by-Step Preparation

Prepare the Potatoes

Peel the potatoes and immediately place them in a bowl of cold water to prevent browning. Working with one potato at a time, grate them using the large holes of your box grater or the grating disc of your food processor. You want long, thin shreds rather than small pieces, as this creates the best texture for your latkes.

Grate the Onion

Grate the onion using the same large holes you used for the potatoes. The onion adds moisture and flavor to the mixture, and grating it fine ensures it distributes evenly throughout each latke. Don’t worry if your eyes water – it’s all part of the authentic latke-making experience.

Remove Excess Moisture

This step is crucial for achieving crispy latkes. Place the grated potatoes and onion in a clean kitchen towel or several layers of paper towels. Twist the towel to create a bundle and squeeze firmly over the sink to remove as much liquid as possible. You’ll be amazed at how much water comes out. Continue squeezing until very little liquid remains.

Mix the Batter

Transfer the squeezed potato and onion mixture to a large mixing bowl. Add the beaten eggs, flour, salt, and black pepper. Mix everything together with your hands or a large spoon until well combined. The mixture should hold together when squeezed but not be too wet or too dry.

Heat the Oil

Pour about 1/4 inch of vegetable oil into your large skillet and heat over medium-high heat. The oil is ready when a small bit of the potato mixture sizzles immediately upon contact. The temperature should be around 350°F if you have a thermometer, but the sizzle test works perfectly.

Form and Fry the Latkes

Using your hands or a large spoon, take about 1/4 cup of the potato mixture and form it into a loose patty. Carefully place it in the hot oil and gently flatten it with your spatula to about 1/2 inch thick. Don’t overcrowd the pan – cook 3-4 latkes at a time depending on your pan size.

Achieve Golden Perfection

Fry each latke for 3-4 minutes on the first side until the edges are golden brown and crispy. Flip carefully with a spatula and cook for another 2-3 minutes until the second side is equally golden. The latkes should sound crispy when you tap them with your spatula.

Drain and Keep Warm

Remove the cooked latkes with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. This prevents them from getting soggy while you finish cooking the remaining batch. You can keep them warm in a 200°F oven if needed.

Serving Suggestions and Traditions

Serve your latkes immediately while they’re still hot and crispy. Traditional accompaniments include chunky applesauce and a dollop of sour cream, allowing each person to choose their preferred topping or enjoy both. Some families also serve them with a sprinkle of fresh chives or a light dusting of salt.

Storage and Reheating Tips

While latkes are best enjoyed fresh and hot, you can store leftovers in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 400°F oven for 5-7 minutes until they regain their crispiness. Avoid microwaving, as this will make them soggy and chewy.

Cultural Significance and Occasions

Latkes hold special meaning during Hanukkah, when families gather to celebrate the Festival of Lights. The oil used for frying commemorates the miracle of the Temple oil, making these simple potato pancakes a meaningful part of the celebration. However, their delicious appeal makes them welcome at any time of year when you crave comfort food.

Tips for Perfect Latkes

The secret to exceptional latkes lies in removing as much moisture as possible from the potatoes and maintaining the proper oil temperature. If your oil is too cool, the latkes will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through.

Some families add a pinch of baking powder to make their latkes extra fluffy, while others prefer them more dense and traditional. The beauty of this recipe is that it serves as a foundation that can be adapted to your family’s preferences.

These golden, crispy potato latkes represent more than just a delicious dish – they’re a connection to tradition, family, and the simple joy of transforming humble ingredients into something truly special that brings people together around the table.