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Ultimate Crispy Potato Latkes: Foolproof Frying Technique

A stack of four golden-brown, crispy potato latkes piled high on a white plate.
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Make classic potato latkes that are perfectly golden brown, shatteringly crisp on the outside, and tender inside. This recipe focuses on the essential moisture removal technique to guarantee no soggy latkes.

Ingredients

Scale
  • 3 large Russet potatoes (about 1.5 lbs)
  • 1 small yellow onion
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying (about 1 inch deep in skillet)

Instructions

  1. Peel the potatoes and the onion. Grate them using the large holes 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. Gather the edges and twist tightly over the sink to squeeze out as much liquid as possible. This step is crucial for crispy latkes.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the bowl. Mix gently with a fork until just combined. Do not overmix.
  5. Pour about 1 inch of frying oil into a large, heavy-bottomed skillet (cast iron works best) and heat over medium-high heat until the oil reaches 350°F (175°C). The oil is ready when a small piece of potato sizzles immediately upon contact.
  6. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Use the back of the spoon to gently flatten each mound into a pancake shape, about 1/2 inch thick. Do not overcrowd the pan.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp. Adjust the heat as necessary to maintain a steady sizzle without burning the edges too quickly.
  8. Remove the latkes from the oil using a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve the potato latkes immediately with your preferred toppings, such as sour cream and applesauce.

Notes

  • For the crispiest latkes, use Russet potatoes as they have a higher starch content.
  • If you are making a large batch, keep the finished latkes warm in a single layer on a baking sheet in a 200°F oven while you finish frying the rest.
  • If you notice the batter becoming watery while you work, drain off any liquid that pools at the bottom of the bowl before continuing to fry.

Nutrition

Find it online: https://fooddexterity.com/potato-latkes-crispy-recipe/