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Crispy Potato Latkes

Delicious and perfectly crispy potato pancakes made with russet potatoes and onions, ideal for festive gatherings or any comfort food craving.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish, Snack
Cuisine: Eastern European, Jewish
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb russet potatoes, peeled Opt for starchy potatoes for the best texture.
  • 1/2 medium onion, peeled Adds a subtle kick and sweetness.
  • 1/4 cup all-purpose flour or kosher matzo meal Use whichever you prefer; matzo meal can be gluten-free.
  • 1 tsp baking powder Helps the latkes puff up slightly.
  • 1 tsp fine sea salt Brings all the flavors together.
  • 1/4 tsp freshly ground black pepper For a hint of warmth.
  • 1 large egg Acts as a binder for the ingredients.
  • as needed Vegetable oil or extra light olive oil for frying Use a high smoke point oil.
  • to sprinkle Kosher salt Kosher salt, to sprinkle For seasoning right after frying.

Method
 

Preparation
  1. Using a box grater or food processor, grate the peeled russet potatoes and onion.
  2. Place the grated mixture into a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible.
  3. In a large mixing bowl, whisk together the flour (or matzo meal), baking powder, sea salt, black pepper, and egg until well combined.
  4. Add the drained potato and onion mixture to the bowl, mixing thoroughly until evenly incorporated.
Frying
  1. Pour vegetable oil into a skillet to come about 1/4 inch up the sides. Heat the oil over medium-high heat until shimmering but not smoking.
  2. Using a tablespoon or your hands, form the potato mixture into small patties about 3 inches in diameter.
  3. Carefully place the patties into the hot oil, frying in batches to avoid overcrowding.
  4. Fry each side for about 3-4 minutes or until golden brown and crisp.
  5. Using a slotted spatula, transfer cooked latkes to a paper towel-lined plate to drain excess oil, sprinkling with kosher salt to taste.
Serving
  1. Serve the latkes immediately while warm and crispy, optionally accompanied by sour cream or applesauce.

Notes

Get maximum crispiness by ensuring the grated mixture is as dry as possible. Store leftovers in an airtight container in the fridge for up to 3 days. You can prep the potato mixture a few hours in advance, just keep it covered in the fridge. Reheat in the oven for best results.