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Ultimate Crispy Potato Latkes Recipe for a Joyful Hanukkah

A stack of four golden brown, crispy potato latkes topped with a dollop of sour cream and served with a side of red jam.
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Make perfectly golden, crispy potato latkes that honor tradition. Learn the essential technique for squeezing out moisture to guarantee a shatteringly crisp exterior and tender interior every time you make these savory potato fritters.

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

Instructions

  1. Peel the potatoes and the onion. Grate them using the large holes of a box grater or a food processor fitted with a shredding disc.
  2. Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink to squeeze out as much liquid as possible. This step is key for crispy potato latkes.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
  5. Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches 350°F (175°C).
  6. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 5 minutes per side, until the latkes are deep golden brown and crisp. Adjust the heat as necessary to prevent burning.
  8. Remove the latkes from the oil using a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve your light and crispy potato recipe immediately with applesauce and sour cream.

Notes

  • For the crispiest latkes possible, press the grated mixture very firmly to remove all excess moisture.
  • If you are making these ahead, you can keep the shredded potato mixture in cold water for up to an hour, but you must drain and squeeze it very dry right before mixing with the eggs.
  • If you want to keep finished latkes warm, place them on a wire rack in a single layer on a baking sheet in a 200°F oven while you finish frying the rest.
  • Follow this recipe for authentic Jewish latkes that impress every time.

Nutrition

Find it online: https://kitchenuser.net/potato-latkes-crispy-recipe/