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The Ultimate Crispy Potato Latkes: Traditional & Easy Hanukkah Recipe

A close-up stack of four golden brown, crispy potato latkes served on a white plate.
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Make potato latkes that fry perfectly crisp and flavorful using simple ingredients. This traditional recipe focuses on techniques for achieving golden brown, crunchy edges, perfect for Hanukkah or any time you want comfort food.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 small yellow onion
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil, for frying

Instructions

  1. Grate the potatoes and onion using the coarse side of a box grater or a food processor attachment.
  2. Place the shredded potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Twist tightly over the sink to 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 potatoes. Mix gently until just combined. Do not overmix.
  5. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). The oil should shimmer slightly.
  6. Drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 4 minutes per side, until the latkes are deep 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. Sprinkle immediately with a little extra salt while they are hot.
  10. Serve immediately with sour cream or applesauce.

Notes

  • For the best results, squeeze the moisture from the potatoes twice. The drier the mixture, the crispier your latkes will be.
  • Maintain the oil temperature between 325°F and 350°F (160°C to 175°C) while frying. If the oil is too cool, the latkes will absorb too much oil and become soggy.
  • You can prepare the shredded potato mixture up to 2 hours ahead of time, keeping it refrigerated and pressing out any accumulated liquid just before mixing and frying.

Nutrition

Find it online: https://dishicious.com/crispy-potato-latkes-traditional-easy-recipe/