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Classic Crispy Potato Latkes

A stack of four perfectly golden and crispy potato latkes resting on a white plate, catching bright sunlight.
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Make traditional potato latkes that achieve a perfectly crispy exterior and golden brown color. This recipe focuses on moisture removal for non-soggy results.

Ingredients

Scale
  • 3 large Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • Applesauce, for serving
  • Sour cream, for serving

Instructions

  1. Grate the potatoes and onion using the coarse side of a box grater or a food processor attachment.
  2. Place the grated mixture into a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible. This step is key for crispiness.
  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 1/2 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil shimmers (about 350°F).
  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. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp.
  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

  • Use Russet potatoes; their high starch content helps them crisp up better than waxy varieties.
  • If you are making these ahead, place the formed, uncooked latkes on a baking sheet lined with parchment paper and refrigerate for up to 4 hours. Fry just before serving.
  • To keep cooked latkes warm while frying the rest, place them in a single layer on a baking sheet in a 200°F oven.

Nutrition

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