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Crispy Potato Latkes for Hanukkah

A stack of three golden-brown, crispy potato latkes served on a white plate.
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Make traditional, golden, crispy potato latkes perfect for your Hanukkah celebration. This recipe focuses on getting them perfectly fried and not greasy.

Ingredients

Scale
  • 3 large russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour or matzo meal
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying

Instructions

  1. Grate the potatoes and onion using the large holes of a box grater or a food processor attachment.
  2. Place the grated potato and onion mixture in a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible. This step is key for crispy latkes. Discard the liquid.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour (or matzo meal), salt, and pepper. Mix gently until just combined. Do not overmix.
  5. Pour about 1 inch of oil into a large, heavy-bottomed skillet (cast iron works well). Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  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 about 1/2 inch thick. Work in batches to avoid crowding the pan.
  7. Fry for 3 to 4 minutes per side, until deeply golden brown and crisp. Adjust the heat as necessary to maintain the oil temperature; if the oil is too cool, the latkes will be greasy.
  8. Remove the latkes with 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 the potato latkes immediately with applesauce and sour cream.

Notes

  • For extra crispiness, chill the grated potato and onion mixture briefly after squeezing out the liquid, before mixing with the binder.
  • Maintain a consistent oil temperature around 350 degrees Fahrenheit for the best results.
  • If you do not have a thermometer, test the oil with a small drop of batter; it should sizzle immediately and vigorously.

Nutrition

Find it online: https://frostedfancies.com/potato-latkes-crisp-secret/