Crispy Classic Potato Latkes

1. Set up draining area

Set up a draining area with brown paper shopping bags or paper towels. Preheat your oven to a low setting and prepare a baking pan covered with aluminum foil to keep the latkes warm as you cook them.

2. Grate Potatoes and Onion

Grate the peeled potatoes and the onion using a food processor with a grating blade or a hand grater. This step is crucial because grating by hand or machine ensures the right texture.

3. Combine Ingredients

In a large bowl, combine the grated potatoes and onion with the potato starch, salt, pepper, and matzo meal. Mix well and let the mixture sit for about 10 minutes. This step allows the ingredients to bind together, ensuring the latkes hold their shape while frying.

4. Preheat Skillet and Oil

While the mixture sets, preheat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom about 1/4 inch deep. To test if the oil is hot enough, drop a small piece of batter into the skillet; if bubbles form around it, the oil is ready.

5. Form and Fry Latkes

Form the potato mixture into small patties, about the size of your palm, and carefully place them into the hot oil. Fry the latkes for about 4 minutes on the first side, until they are golden brown and crispy. Flip them and cook for another 3 minutes on the other side. This frying process ensures they are cooked through and have a delightful crunch.

6. Drain and Keep Warm

Once the latkes are golden brown on both sides, remove them from the skillet and let them drain on the prepared paper towels. Transfer the drained latkes to the baking pan in the oven to keep them warm while you finish frying the rest of the batch.

7. Serve

Serve the latkes hot, straight from the oven, for the best taste and texture. Enjoy your crispy, classic potato latkes with your favorite accompaniments.