15 minutes
A traditional Jewish dish, these crispy potato latkes are perfect for any occasion. Serve them with sour cream and applesauce for a delicious treat.
Potatoes, peeled and grated
0 lb
Onion, grated
each
Eggs, lightly beaten
each
tablespoons
Neutral Oil, for frying
as needed
1. Grate the Potatoes and Onion
Grate 2 pounds of peeled potatoes and 1 onion into a large mixing bowl.
2. Combine Mixture
To the grated potatoes and onion, add 2 lightly beaten eggs and 2 tablespoons of breadcrumbs or matzo meal. Stir until well combined.
3. Heat the Oil
In a large skillet, pour neutral oil to a depth of about 1/4 inch and heat over medium-high heat until shimmering.
4. Form the Latkes
For each latke, spoon a generous amount of the potato mixture into the hot oil, flattening slightly to form a pancake shape.
5. Fry Until Crisp
Fry the latkes for 3-4 minutes on each side or until they are browned and crisp. Work in batches to avoid overcrowding the skillet.
6. Drain and Serve
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream and applesauce on the side.
Wrap grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible for crispier latkes.
Maintain a consistent medium-high heat, using a thermometer to keep the oil between 350-375°F (175-190°C).
For the crispiest latkes, opt for high-starch potatoes like Russets, which help create a firm structure and crispy edges.
Add the potato starch residue from the drained liquid back into your potato mixture as a natural binder for a crispier exterior.
Fry in batches to keep the oil temperature stable and ensure even cooking.
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