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Guaranteed Crispy Potato Latkes in 3 Simple Steps

potato latkes
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Make the crispiest potato latkes you have ever tasted! This recipe focuses on removing excess moisture from the potatoes to guarantee a golden, crunchy exterior and a perfectly tender inside. They are ideal for Hanukkah or any time you crave a comforting, savory side dish.

Ingredients

Scale
  • 3 large russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 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

Instructions

  1. Grate the potatoes and onion using the large holes of a box grater or a food processor attachment.
  2. Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze out as much liquid as possible. This step is crucial for crispiness.
  3. Transfer the dried potato and onion mixture to a mixing bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
  5. Pour enough oil into a large, heavy-bottomed skillet to reach about 1/4 inch depth. Heat the oil over medium-high heat until it shimmers (about 350°F).
  6. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form small patties. Do not overcrowd the pan.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp.
  8. Remove the latkes from the oil and place them on a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt if desired.
  9. Serve hot with your favorite toppings, like applesauce or sour cream.

Notes

  • Always squeeze the potatoes very dry; this prevents soggy latkes.
  • For extra crispness, chill the shredded potato mixture for 15 minutes before mixing with eggs and flour.
  • Heat the oil properly before frying; if the oil is too cool, the latkes will absorb too much oil and become greasy.
  • Chef Tariq suggests serving immediately for the best texture.

Nutrition

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