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Ultimate Crispy Potato Latkes Recipe: Golden Perfection Every Time

A close-up stack of crispy, golden brown potato latkes served on a white plate.
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I’m Alex, and I believe incredible food doesn’t have to be complicated. Follow these simple steps to make classic potato latkes that are shatteringly crispy on the outside and tender inside. This is the comfort food you will be proud to share.

Ingredients

Scale
  • 4 large Russet or Yukon Gold potatoes (about 2 pounds)
  • 1 medium yellow onion
  • 2 large eggs, lightly beaten
  • 1/4 cup matzo meal (or all-purpose flour)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or canola oil, for frying (about 1/2 inch deep in the skillet)

Instructions

  1. Grate the potatoes and onion using the large holes of a box grater or a food processor attachment.
  2. Place the grated potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Squeeze out as much liquid as possible. This step is essential for crispy latkes.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, matzo meal, salt, and pepper to the bowl. Mix everything together until just combined. Do not overmix.
  5. Pour about 1/2 inch of oil into a large, heavy-bottomed skillet (cast iron works best) and heat over medium-high heat until the oil shimmers, reaching about 350°F.
  6. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Gently flatten each mound slightly with the back of a spoon to form a pancake shape. Do not overcrowd the pan.
  7. Fry for 3 to 5 minutes per side, until the latkes are deep golden brown and crispy.
  8. Use a slotted spatula to remove the latkes from the oil. Place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after frying.
  9. Repeat with the remaining batter, adding more oil to the pan if necessary between batches.
  10. Serve your ultimate crispy potato latkes immediately with sour cream or applesauce.

Notes

  • For the crispiest results, ensure you squeeze every drop of moisture from the grated potatoes. The starch left behind in the liquid can be stirred back into the batter for better binding, but discard the water.
  • If you are making these for a crowd, keep finished latkes warm on a baking sheet in a 200°F oven while you finish frying the rest.
  • You can substitute matzo meal with an equal amount of all-purpose flour or gluten-free flour blend.

Nutrition

Find it online: https://www.purecookingjoy.com/crispy-potato-latkes-recipe-easy/

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