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The Ultimate Crispy Classic Potato Latkes Recipe

A stack of three perfectly golden and crispy potato latkes on a white plate, showing shredded texture.
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Make potato latkes that fry perfectly crisp and golden. This traditional recipe delivers the best homemade potato pancakes for Hanukkah or any time you crave comfort food.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled
  • 1 small yellow onion, grated
  • 2 large eggs, lightly beaten
  • 2 tablespoons 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. Grate the potatoes using the large holes of a box grater or a food processor attachment.
  2. Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze out as much liquid as possible. This step is key for crispy latkes.
  3. Transfer the dried potatoes to a medium bowl. Add the grated onion, beaten eggs, flour, salt, and pepper. Mix gently until just combined. Do not overmix.
  4. Pour enough vegetable 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).
  5. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Work in batches to avoid overcrowding the pan.
  6. Fry for 3 to 5 minutes per side, until the latkes are deep golden brown and crisp. Adjust the heat as needed to maintain a steady frying temperature; if the oil is too cool, the latkes will be greasy.
  7. Remove the latkes from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Sprinkle immediately with a little extra salt.
  8. Serve your crispy potato latkes hot with sour cream or applesauce.

Notes

  • For the crispiest results, squeeze the grated potatoes until they are completely dry. You can return the squeezed potato shreds to the bowl and let them sit for 5 minutes; often, more liquid will pool, which you should squeeze out again.
  • Keep the oil temperature consistent. If the oil smokes, reduce the heat. If the latkes are not browning quickly, increase the heat slightly.
  • You can keep finished latkes warm in a single layer on a baking sheet in a 200°F oven while you finish frying the remaining batches.

Nutrition

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