Potato Latkes
These classic golden potato latkes feature a wonderfully crispy exterior and a tender, savory center.
Ingredients
- •2 pounds Russet potatoes (about 4 medium), peeled
- •1 medium yellow onion, peeled
- •2 large eggs, lightly beaten
- •3 tablespoons all-purpose flour or matzo meal
- •1 1/2 teaspoons kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 cup neutral oil for frying, such as canola or vegetable oil
Instructions
- 1
Grate the peeled potatoes and onion using the coarse shredding disk of a food processor, or use a manual box grater.
- 2
Transfer the grated potato and onion mixture to the center of a clean kitchen towel. Twist and squeeze as hard as you can over the sink to extract as much liquid as possible.
- 3
Place the squeezed potato and onion mixture into a large bowl. Add the beaten eggs, flour or matzo meal, kosher salt, and black pepper, stirring well until thoroughly combined.
- 4
Heat about 1/4 inch of neutral oil in a large heavy-bottomed skillet, preferably cast iron, over medium-high heat until shimmering hot.
- 5
Drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of a spatula to form thin, even patties.
- 6
Fry for 3 to 4 minutes on each side, or until deep golden brown and exceptionally crisp.
- 7
Transfer the cooked latkes to a wire rack set inside a baking sheet or to a plate lined with paper towels to drain excess oil, and repeat with the remaining mixture.
💡 Chef tips
- Squeezing out every drop of moisture from the grated potatoes is the secret to getting crispy latkes instead of soggy ones.
- Keep the fried latkes warm in a 200°F (90°C) oven on a wire rack while you finish frying the remaining batches.
- Serve hot with traditional accompaniments like applesauce or sour cream.
✅ How it should turn out
The finished latkes are deeply golden brown with an irresistible crunch on the outside and a tender, perfectly seasoned potato interior.