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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.

Ingredients

Scale

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

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