Crispy Potato Latkes

Name: Crispy Potato Latkes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Jewish
Ingredients: 2 pounds (900 g) russet potatoes, peeled; 1 medium (about 6 oz) (170 g) yellow onion, peeled and coarsely grated; 2 whole (100 g) large eggs, lightly beaten; ¼ cup (30 g) matzo meal; 1½ teaspoons (6 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 1 cup (240 ml) vegetable oil, plus more as needed, for frying; 1 cup (250 g) applesauce (optional); 1 cup (230 g) sour cream (optional); flaky sea salt, to taste, for sprinkling (optional)

From the MyKitchenBank Kitchen

Golden, lacy-edged potato pancakes with tender centers, made by squeezing the grated potatoes dry and frying in shallow oil. Serve hot with applesauce and sour cream.

Prep: 25 min
Cook: 30 min
Wait: 5 min
Total: 1 hr
Makes: About 18 latkes (3 per serving)

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Steps

Before you start

Set a wire rack over a rimmed baking sheet and line a second tray with paper towels for draining.
Have a clean kitchen towel or cheesecloth ready for squeezing the potatoes; dry shreds are the secret to crispness.
Work quickly once the potatoes are grated so they don't turn gray, and fry in batches without crowding the pan.
Heat the oven to 250°F (120°C) to keep finished latkes warm and crisp.

1
Prep the stationsOven 250°F / 120°C
- Heat the oven to 250°F (120°C).
- Set a wire rack on a rimmed baking sheet for keeping latkes warm, and line a separate plate or tray with paper towels.
- Lay a large clean kitchen towel flat next to a large mixing bowl.
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Tip: Having everything ready lets you move fast once the potatoes are grated.
2
Grate potatoes and onion
- Using the large holes of a box grater or a food processor shredding disk, grate the peeled potatoes, alternating with the onion.
- Pile everything onto the towel as you go.
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Ready when: Potatoes are in even, spaghetti-like shreds.
Tip: Grating onion with the potato slows browning of the potato.
3
Squeeze very dry
- Gather the towel corners into a bundle and twist hard over the sink, squeezing out as much liquid as you can, about 1 minute.
- Open the towel and repeat once more.
- You should have about 3 packed cups of fairly dry shreds.
- Transfer to the mixing bowl and fluff with a fork.
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Ready when: Shreds feel damp, not wet, and no more liquid drips when squeezed.
Tip: Wet potatoes steam instead of fry and make soggy latkes.
4
Mix the batter
- Add the beaten eggs, matzo meal, kosher salt and pepper to the potatoes.
- Toss with your hands or a fork until every shred is evenly coated and the mixture holds together when pressed.
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Ready when: A small handful holds together without dripping liquid.
Tip: Fry right away; if the mixture sits, it will release water and darken.
5
Heat the oil
- Pour the vegetable oil into the 12-inch skillet so it is about ¼ inch (6 mm) deep.
- Heat over medium-high until shimmering and about 365°F (185°C).
- Test with a shred of potato: it should sizzle steadily right away.
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Ready when: Oil shimmers and a test shred sizzles vigorously.
Tip: If the oil smokes, lower the heat; if the latkes absorb oil and look greasy, it is too cool.
6
Shape and fry first side
- Scoop about ¼ cup of mixture, press lightly between your palms to squeeze out any extra liquid, and slip it into the oil, flattening gently to about ½ inch (1.25 cm) thick and 3 inches (7.5 cm) wide.
- Fry 4 to 5 latkes at a time, leaving space between them, for 3 to 4 minutes without moving them.
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Ready when: Edges are deep golden brown and lacy, and the underside is crisp.
Tip: Flatten thinner for crispier latkes; thicker ones can stay raw in the center.
7
Flip and finish
- Flip carefully with a spatula and fry the second side 3 to 4 minutes more, until deep golden brown all over and the center feels tender when pressed.
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Ready when: Both sides are deep golden brown and crisp; the center is cooked through, with no raw potato smell.
Tip: Only flip once to avoid breaking them and soaking up oil.
8
Drain and keep warmOven 250°F / 120°C
- Lift the latkes out, let excess oil drip off, and set them briefly on the paper towels for 30 seconds.
- Then move them to the wire rack in the 250°F (120°C) oven.
- Sprinkle with flaky salt while hot.
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Ready when: Surface looks dry and crackly rather than shiny with oil.
Tip: Don't stack latkes or leave them on paper towels long; they will steam and soften.
9
Fry remaining batches
- Skim out burnt bits with a slotted spoon between batches, and add more oil as needed to maintain ¼ inch depth, letting it reheat for 1 minute.
- Stir the remaining mixture and pour off any liquid that has pooled at the bottom before shaping each batch.
- Repeat until all the mixture is used, about 4 batches.
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Ready when: Each batch reaches the same deep golden color as the first.
Tip: Adjust the heat between medium and medium-high to keep a steady sizzle.
10
Rest and serve
- Let the latkes rest on the rack for about 5 minutes so they firm up and crisp.
- Serve hot with applesauce and sour cream.
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Ready when: Latkes feel crisp and sturdy when lifted.

Good to know

Tips

Squeeze the potatoes twice; moisture is the main cause of limp latkes.
Russets have the most starch, which binds the latkes and crisps the edges.
Keep the oil at a steady sizzle and wipe or skim out burnt bits between batches for clean flavor and color.
Make a test latke first; if it falls apart, stir in an extra tablespoon of matzo meal.

Make ahead

"Fry the latkes up to 2 hours ahead and keep on a wire rack in a 250°F (120°C) oven. For longer, cool completely, refrigerate or freeze, and reheat as directed below."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container with parchment between layers, up to 3 days. Freezer: freeze in a single layer on a tray, then bag, up to 2 months. Reheat from fridge or frozen on a wire rack set on a baking sheet at 425°F (220°C) for 8 to 12 minutes, flipping once, until sizzling and crisp."

Substitutions

matzo meal → all-purpose flour or potato starch. Use the same amount; potato starch gives a slightly crisper, gluten-free result.
russet potatoes → Yukon Gold potatoes. Slightly creamier and less crisp, as they have less starch; squeeze just as well.
vegetable oil → avocado oil, canola oil or peanut oil. Use any neutral oil with a high smoke point.
sour cream → plain Greek yogurt. Tangy and a bit lighter.