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Crispy Potato Latkes for Hanukkah

A stack of four golden-brown, crispy potato latkes served on a white plate.
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Make traditional, crispy potato latkes just like Grandma used to, perfect for your Hanukkah celebration. These fried pancakes are golden brown outside and tender inside.

Ingredients

Scale
  • 3 large Russet potatoes (about 2 pounds)
  • 1 medium yellow onion
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour or matzo meal
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying (about 1 inch deep in the skillet)

Instructions

  1. Peel the potatoes and onion. Grate them using the coarse side of a box grater or a food processor fitted with a grating disc.
  2. Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible. This step is key for crispy latkes. Discard the liquid.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour (or matzo meal), salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
  5. Pour about 1 inch of oil into a large, heavy-bottomed skillet (cast iron works well) and heat over medium-high heat until the oil reaches 350°F (175°C). If you do not have a thermometer, test the oil by dropping a tiny piece of potato mixture in; it should sizzle immediately.
  6. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes about 1/2 inch thick. Do not overcrowd the pan.
  7. Fry for 3 to 5 minutes per side, until deep golden brown and crispy. Adjust the heat as needed to maintain the oil temperature; if the oil is too cool, the latkes will be greasy.
  8. Use a slotted spoon or spatula to remove the latkes from the oil. Place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately with applesauce and sour cream. You can keep finished latkes warm in a 200°F oven while you fry the remaining batches.

Notes

  • For the crispiest results, squeeze the grated potato and onion mixture until it is very dry.
  • If you are using this recipe for meal planning, consider preparing the dry potato mixture ahead of time and storing it in the refrigerator for up to 4 hours before frying.
  • Maintain a consistent oil temperature between 350°F and 365°F for the best texture.

Nutrition

Find it online: https://carlacooking.com/potato-latkes-recipe-hanukkah-pancakes/