Crispy Potato Latkes Recipe

This classic Potato Latkes recipe transforms humble potatoes into golden, crispy delights that are irresistibly crunchy on the outside and tender inside. Ready in just 35 minutes, these traditional Jewish potato pancakes make a perfect side dish, appetizer, or snack for any occasion – whether you’re celebrating Hanukkah or simply craving something deliciously crispy!

Why You’ll Love This Recipe

• Perfectly Crispy: These latkes develop a gorgeous golden crust while maintaining a soft interior that will keep you coming back for more.
• Simple Ingredients: Uses basic pantry staples you likely already have on hand, making this an easy go-to recipe anytime.
• Versatile: Wonderful as a side dish, appetizer, breakfast option, or even main course when topped with smoked salmon or other proteins.
• Crowd-Pleaser: Everyone loves these crispy potato pancakes – they disappear quickly whenever they’re served!

this Recipe

Ingredients You’ll Need

• Russet Potatoes: The star of the show! Their high starch content creates the perfect texture for crispy latkes. Make sure they’re fresh and firm.
• Onion: Adds a wonderful flavor dimension that complements the potatoes perfectly. The natural sugars in onions help with browning too.
• Egg: Acts as the binding agent that holds everything together, preventing your latkes from falling apart during frying.
• All-Purpose Flour: Helps absorb moisture and creates structure, ensuring your latkes hold their shape while frying.
• Salt: Enhances all the flavors. Don’t skimp here – potatoes need proper seasoning to shine.
• Baking Powder: My secret for extra light and airy interiors! Creates tiny bubbles that make the texture absolutely perfect.
• Black Pepper: Adds a subtle warmth and depth to balance the flavors.
• Vegetable Oil: For frying – you’ll want enough for a shallow fry that creates that irresistible golden crust.

Variations

Regional Twists

• Sweet Potato Latkes: Substitute half the russet potatoes with sweet potatoes for a colorful, slightly sweet variation.
• Zucchini Latkes: Mix in some grated zucchini (well-drained) for a lighter, vegetable-forward version.
• Curried Latkes: Add 1 teaspoon of curry powder to the mix for an aromatic twist.

Flavor Boosters

• Herb-Enhanced: Fold in 2 tablespoons of chopped fresh herbs like dill, parsley, or chives.
• Cheesy Latkes: Add 1/4 cup of grated Parmesan or cheddar cheese to the mixture.
• Garlic Lover’s: Mix in 2 minced garlic cloves for an extra punch of flavor.

How to Make Potato Latkes

Step 1: Prepare the Potato Mixture

Grate the potatoes and onion using the largest holes of a box grater or a food processor with the grating attachment. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible – this is crucial for crispy results!

Step 2: Mix the Ingredients

In a large bowl, combine the potato-onion mixture with the beaten egg. Sprinkle the flour, salt, baking powder, and pepper evenly over the mixture, then gently fold everything together until well combined.

Step 3: Heat the Oil

Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4 inch. Heat over medium-high heat until it reaches 350°F. Getting this temperature right is key to perfect latkes!

Step 4: Fry the Latkes

Drop 3-4 tablespoon portions of the potato mixture into the hot oil, gently flattening each with the back of a spoon. Cook until the edges turn golden brown, about 3 minutes. Flip carefully and cook for another 1-3 minutes until the other side is beautifully golden.

Step 5: Drain and Serve

Transfer the cooked latkes to a paper towel-lined plate or a wire rack set over a baking sheet to drain excess oil. Serve hot with your favorite toppings!

Pro Tips for Making the Recipe

• Squeeze, Squeeze, Squeeze: The more moisture you remove from the potatoes, the crispier your latkes will be. Don’t rush this step!
• Temperature Matters: Maintain that 350°F oil temperature. Too cool, and your latkes absorb oil and become soggy; too hot, and they’ll burn before cooking through.
• Don’t Overcrowd: Fry in batches, giving each latke plenty of room. Overcrowding lowers the oil temperature and creates steaming instead of frying.
• Fresh Grating: Always grate your potatoes just before cooking. Pre-grated potatoes oxidize quickly and turn an unappetizing gray color.
• Keep Them Warm: If making a large batch, keep cooked latkes warm in a 200°F oven on a wire rack (not stacked) until ready to serve.

How to Serve

Classic Pairings

Serve your latkes hot with traditional toppings like cool sour cream and sweet applesauce for that perfect temperature and flavor contrast.

Elevated Options

• Top with smoked salmon and a dollop of crème fraîche for an elegant appetizer
• Add a spoonful of caviar and a sprinkle of chives for a luxurious treat
• Serve with braised brisket for a hearty main course
• Pair with a fresh arugula salad with lemon vinaigrette for a light meal

Breakfast Style

Transform latkes into a breakfast by topping with a fried or poached egg and a sprinkle of fresh herbs.

Make Ahead and Storage

Storing Leftovers

Store cooled latkes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing

Latkes freeze beautifully! Arrange completely cooled latkes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag with parchment paper between layers and freeze for up to 2 months.

Reheating

For the crispiest results, reheat latkes in a 375°F oven on a wire rack for 5-7 minutes (from refrigerated) or 10-15 minutes (from frozen). Avoid microwaving as this makes them soggy.

FAQs

Why are my latkes falling apart when I try to flip them?
This usually happens when there’s too much moisture in your potato mixture or the oil isn’t hot enough. Make sure to thoroughly squeeze the liquid from your grated potatoes and onions, and verify your oil temperature is around 350°F before frying. Also, wait until the edges are golden brown before attempting to flip – this means the structure has set.

Can I make the potato mixture ahead of time?
It’s best to prepare the potato mixture just before frying. If exposed to air too long, raw potatoes will oxidize and turn brown. If you must prepare in advance, grate the potatoes into cold water with a squeeze of lemon juice, then drain, squeeze dry, and mix with the other ingredients just before cooking.

What’s the best potato for latkes?
Russet potatoes are ideal because of their high starch content, which helps create that perfect crispy exterior. Yukon Golds can work in a pinch, but they contain more moisture and less starch, so the texture will be slightly different.

Is there a way to make these without frying?
While traditional latkes are fried, you can bake them on a well-oiled baking sheet at 425°F for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as the fried version but still delicious. For a crispier baked version, preheat your baking sheet in the oven before adding the latkes.

Final Thoughts

These Potato Latkes are more than just a recipe – they’re a celebration of tradition, simplicity, and incredible flavor. The contrast between the crispy exterior and soft interior creates a perfect bite every time. Whether you’re serving them for a holiday celebration or a simple family dinner, these latkes bring warmth and comfort to the table. Don’t be surprised when everyone asks for seconds – and the recipe!

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