Description
Make the crispiest potato latkes ever with this straightforward recipe. We focus on removing moisture so you get a perfectly golden, crunchy exterior and a tender center every time. These are perfect for your next celebration or just a fun, flavorful side dish.
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 inch deep in pan)
Instructions
- Peel the potatoes and grate them coarsely using a box grater or food processor.
- Place the grated potato and onion in a clean kitchen towel or several layers of cheesecloth.
- Gather the edges of the towel and twist tightly over the sink to squeeze out as much liquid as possible. This step is key for crispness.
- Transfer the dried potato and onion mixture to a large bowl.
- Add the beaten eggs, flour, salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
- 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 shimmers (about 350°F).
- Working in batches, drop rounded tablespoons of the potato mixture into the hot oil. Immediately flatten each mound slightly with the back of your spoon or spatula to form a thin patty. Do not overcrowd the pan.
- Fry for 3 to 4 minutes per side until deeply golden brown and crisp.
- Remove the latkes with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
- Serve immediately with your favorite toppings like applesauce or sour cream.
Notes
- Always squeeze the moisture out of the potatoes thoroughly; excess water prevents crispness.
- Keep the frying oil temperature consistent; if it is too cool, the latkes will absorb oil and become soggy.
- If making ahead, you can drain the grated potato mixture and store it in the refrigerator for up to 4 hours, pressing out any new liquid before mixing with eggs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish/Eastern European
Nutrition
- Serving Size: 2 latkes
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg