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Ultimate Crispy Potato Latkes: Traditional Recipe

A tall stack of perfectly golden brown and crispy potato latkes piled high on a white plate.
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Make traditional potato latkes that achieve a shatteringly crisp exterior and tender interior using proper moisture removal techniques.

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
  • 1/2 teaspoon black pepper
  • Vegetable oil or canola oil, for frying (about 1 inch deep)

Instructions

  1. Peel the potatoes and the onion. Grate them using the coarse side 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. Gather the edges and squeeze out as much liquid as possible. This step is crucial for crispiness. Discard the liquid.
  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 oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit (175 degrees Celsius).
  6. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp. Adjust heat as needed to prevent burning.
  8. Remove the latkes from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately with applesauce and sour cream.

Notes

  • For extra crispiness, you can chill the grated potato mixture for 15 minutes after squeezing out the water, then squeeze again before mixing with other ingredients.
  • Maintain the oil temperature between 325F and 350F during frying for the best texture.
  • If you prefer a smoother texture, use the fine side of the grater for half of the potatoes.

Nutrition

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