Classic Crispy Potato Latkes Recipe

Introduction

Latkes are crispy, golden potato pancakes that bring a delicious crunch to your table. Perfect as a snack or side dish, these traditional treats are full of flavor and wonderfully comforting. With simple ingredients and straightforward steps, you can easily master latkes at home.

Ingredients

• 3/4 yellow onion (about 6 oz.), peeled, cut into 3 wedges
• 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered
• 1 large egg
• 1/4 cup matzo meal
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• Neutral oil, for frying (1 1/2 to 2 cups)

Instructions

1. Step 1: Using the coarse grating disc of a food processor, grate the onions first, then grate the potatoes on top of the onions. Transfer the grated mixture to the center of a clean kitchen towel. Gather the towel corners and tightly squeeze over a clean empty bowl to remove as much liquid as possible.
2. Step 2: In a large bowl, whisk the egg. Add the grated potato and onion mixture, then sprinkle with matzo meal, salt, and pepper. Gently pour off any liquid collected in the potato bowl, then add any starch from the bottom into the egg mixture. Fold everything together gently with a rubber spatula to combine well.
3. Step 3: Set a wire rack over a baking sheet near your stove. Pour oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high until the oil reaches 350°F or a piece of latke batter sizzles instantly when dropped in.
4. Step 4: Using a 1/4-cup measuring cup, scoop the latke mixture and shape each scoop into a patty about 3 1/2 inches wide. Working in batches of 3 or 4, carefully slide the latkes into the hot oil using a metal fish spatula.
5. Step 5: Fry the latkes without moving them for 3 to 4 minutes until golden brown on the bottom. Flip them carefully and fry for another 2 to 3 minutes until the other side is golden and crisp. Transfer the latkes to the wire rack and season immediately with salt. Repeat with the remaining batter.

Tips & Variations

• For extra crispiness, squeeze out as much liquid as possible from the potatoes and onions before mixing.
• Try adding a pinch of garlic powder or fresh herbs like parsley to the batter for additional flavor.
• If you prefer, substitute matzo meal with breadcrumbs or all-purpose flour for a slightly different texture.
• Use a cast-iron skillet for even heat distribution and better frying results.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes to restore crispiness. Avoid microwaving, as it tends to make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make latkes ahead of time?

Yes, you can prepare the batter ahead and keep it refrigerated for a few hours before frying. Cooked latkes can also be made in advance, then reheated in the oven to maintain their crisp texture.

What oil is best for frying latkes?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. This ensures the latkes fry evenly without absorbing strong flavors or burning.

Classic Crispy Potato Latkes Recipe

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5 from 81 reviews

Crispy and golden brown Latkes made from grated potatoes and onions, seasoned with salt and pepper, bound with egg and matzo meal, then fried until perfectly crisp. This traditional Jewish dish is perfect for holidays, brunch, or a savory snack.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 to 10 latkes (servings) 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Jewish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 3/4 yellow onion (about 6 oz.), peeled, cut into 3 wedges
• 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered

Wet Ingredients

• 1 large egg
• Neutral oil, for frying (1 1/2 to 2 cups)

Dry Ingredients

• 1/4 cup matzo meal
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Instructions

1. Grate the Vegetables: Using a food processor with a coarse grating disc, grate the onions first, then grate the potatoes over the onions. Transfer the grated vegetables to the center of a clean kitchen towel.
2. Drain Excess Liquid: Gather the towel corners and tightly squeeze over a clean bowl to wring out as much liquid as possible from the grated onions and potatoes. This is crucial for crisp latkes.
3. Mix the Batter: In a large bowl, whisk the egg. Add the grated and drained potato and onion mixture. Sprinkle matzo meal, kosher salt, and freshly ground black pepper over the mixture. Gently pour off any liquid from the potato bowl, but pour any settled starch from the bottom into the egg mixture. Fold everything together gently with a rubber spatula to combine evenly.
4. Heat the Oil: Place a wire rack on a baking sheet near the stove for draining. Pour neutral oil into a large cast-iron skillet or heavy-bottomed pan to a depth of 1/4 inch. Heat over medium-high heat until a thermometer reaches 350°F, or until a small bit of latke batter sizzles immediately upon contact.
5. Form and Fry Latkes: Using a 1/4-cup measuring cup, scoop the latke mixture and shape into patties about 3 1/2 inches wide. Fry 3 or 4 at a time, sliding them carefully into the hot oil with a metal fish spatula.
6. Cook Until Golden Brown: Fry undisturbed for 3 to 4 minutes on the first side until golden and crisp. Carefully flip and fry the other side for 2 to 3 minutes until golden brown. Transfer cooked latkes to the wire rack and immediately season with a sprinkle of salt.
7. Repeat and Serve: Repeat frying with the remaining batter, adjusting the heat as necessary. Serve warm with applesauce or sour cream if desired.

Notes

• Wringing out excess moisture from grated vegetables is key to achieving crispy latkes.
• Use a cast-iron skillet for even heat distribution and excellent frying results.
• Maintain the oil temperature at 350°F for crispy yet fully cooked latkes.
• Matzo meal acts as a gluten-free binder but can be substituted with plain flour or breadcrumbs if desired.
• Serve latkes immediately after frying for best texture or keep warm in a low oven while finishing the batch.

Keywords: Latkes, Potato Pancakes, Jewish Holiday, Hanukkah Recipe, Crispy Potato Pancakes, Fried Latkes