If you’re craving the ultimate comfort food that’s crispy on the outside and tender inside, you’re in the right place. This Crispy Potato Latkes Recipe is my go-to for celebrations like Hanukkah, but honestly, I make them whenever I want a golden, crunchy treat that melts in your mouth.
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Why You'll Love This Recipe
I have to admit, making latkes always brings back warm memories of family gatherings and joyful moments. Plus, once you master this simple, chef-tested method, you’ll feel like a kitchen pro every time you serve them.
- Perfectly Crispy: The key to those irresistible crunches lies in the precise frying temperature and starch removal technique.
- Simple Ingredients: Just russet potatoes, sweet onions, eggs, and matzo meal—no complicated pantry raids needed.
- Customizable Binding: You can swap matzo meal for potato starch or flour without missing a beat, great for gluten-free needs.
- Make-Ahead Friendly: Prep the latkes in advance, refrigerate, and fry when you’re ready for a fuss-free celebration.
Ingredients & Why They Work
Before you dive into grating potatoes, here’s a quick tip: choose fresh, firm russet potatoes for that fluffy interior and crispy crust. Sweet onions add a subtle balance without overpowering the flavor, making every bite just perfect.
- Russet Potatoes: Their high starch content helps create that crunchy exterior and tender inside we’re aiming for.
- Sweet Onions: They bring a gentle sweetness and moisture that complement the potatoes beautifully.
- Eggs: Serve as the binder, holding the latkes together while adding richness.
- Matzo Meal: Helps absorb moisture and keep the latkes crispy. Potato starch or flour are good gluten-free alternatives.
- Salt: Essential for seasoning and highlighting the natural flavors.
- Baking Powder: Adds a subtle lift and lightness to the latkes as they fry.
- Freshly Ground Black Pepper: For a little spice and depth.
- Canola Oil: Perfect for frying because of its high smoke point and neutral flavor.
Make It Your Way
One of the best things about this Crispy Potato Latkes Recipe is how easy it is to make it your own. Feel free to experiment with flavors, textures, and even dietary twists to suit your taste buds or occasion.
- Herb-Infused Latkes: I love adding fresh herbs like dill or parsley to the batter for a bright, fresh note that pairs wonderfully with the traditional sides.
- Sweet Potato Swap: For a colorful twist, swap out some—or all—of the russet potatoes for sweet potatoes. It adds a subtle sweetness and a beautiful orange hue.
- Gluten-Free Option: Since the recipe calls for matzo meal, you can easily substitute it with potato starch or gluten-free flour to keep things gluten-free without losing the crispy texture.
- Spice It Up: Adding a pinch of smoked paprika or cayenne pepper gives the latkes a lovely kick, perfect if you like a little heat.
- Cheesy Goodness: Mix in some grated cheddar or Parmesan cheese to the batter for an indulgent, savory twist that melts beautifully during frying.
Step-by-Step: How I Make Crispy Potato Latkes Recipe
Step 1: Prepping and Soaking the Potatoes
Start by peeling your russet potatoes, then grate them finely using a box grater or food processor. Once grated, immediately submerge them in a bowl filled with warm water. Let them sit for 10 minutes, then drain and replace the water with fresh warm water. Repeat this soaking process a total of three times. You’ll notice the water getting cloudier and then clearing up—when there are very few bubbles on the surface, the starch has been mostly removed. This is key for achieving those perfectly crispy edges.
Step 2: Squeezing Out Every Last Drop
Once your potatoes are well-soaked, it’s time to get rid of as much moisture as possible. Using a large cheesecloth, kitchen towel, or even an old clean pillowcase, squeeze out the grated potatoes in batches. This step is essential for crispy latkes—excess water leads to soggy pancakes. Transfer the drained potatoes into a large mixing bowl, ready for the next step.
Step 3: Onions, Eggs, and All the Goodness
Grate your sweet onions and give them a good squeeze to remove excess moisture as well. Add the onions to the potato bowl along with about three-quarters of the beaten eggs to start. Then sprinkle in the matzo meal, salt, baking powder, and freshly ground black pepper. Mix everything thoroughly—you’re looking for a batter that holds together but isn’t too wet. If it feels dry, slowly add the reserved eggs until the texture feels just right.
Step 4: Getting That Oil Perfectly Hot
In a heavy skillet or cast-iron pan, pour canola oil to a depth of about half an inch. Heat it to 400°F (204°C)—using a thermometer here helps ensure the oil is hot enough. The right temperature is crucial for crispy, golden latkes without soaking up too much oil.
Step 5: Frying to Golden Perfection
Drop 1-2 tablespoons of batter into the hot oil, making sure not to overcrowd the pan. Use the back of a spoon to pat each latke thin—thin latkes fry up crispier! Cook for 2-3 minutes on the first side until you see a deep golden crust, then carefully flip and fry for another 1-2 minutes. Repeat until all your batter is transformed into irresistible latkes.
Step 6: Draining and Serving with Love
Transfer each freshly fried latke to a wire rack lined with paper towels to drain extra oil. While still warm, sprinkle a pinch of kosher salt to enhance the flavor. Serve immediately alongside classic applesauce or cool sour cream—and watch them disappear fast!
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