Crispy Potato Latkes
Crispy potato latkes made from grated russet potatoes and onions, lightly seasoned and pan-fried to golden perfection. Naturally gluten-free and packed with protein and fiber, these latkes are perfect for a quick appetizer, side dish, or snack. Serve warm with applesauce or sour cream for a classic pairing.
Equipment
- 1 large mixing bowl
- 1 box grater or food processor
- Cheesecloth or clean kitchen towel (for squeezing potatoes)
- Large skillet or cast-iron pan
- Spoon
- Wire rack lined with paper towels
- Spider or skimmer
Ingredients
- 5 lbs russet potatoes peeled and grated
- 2 large sweet onions grated
- 4 large eggs lightly beaten
- ½ – ¾ cup matzo meal or substitute potato starch/flour
- ½ Tbsp kosher salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- 1 –2 large bottles canola oil for frying
Instructions
- Prep the Potatoes – The Foundation of Crispiness: Start by peeling all 5 pounds of russet potatoes. Using a box grater or food processor, grate the potatoes into thin, uniform shreds. Immediately place the grated potatoes into a large mixing bowl filled with warm water. Let them soak for 10 minutes to remove excess starch, which is key to achieving a golden, crispy exterior. Repeat draining and covering with warm water two more times, until the water has very few bubbles, indicating the starch is sufficiently removed.
- Squeeze Out Moisture – The Secret to Crunch: Drain the potatoes completely. Using a clean cheesecloth, a large kitchen towel, or even an old, thoroughly cleaned pillowcase, gather the potatoes and wring out as much liquid as possible. The drier the potato shreds, the crispier your latkes will be. Transfer the squeezed potatoes back into a large mixing bowl and set aside.
- Prepare the Onions – Sweetness and Flavor: Grate the two large sweet onions. To avoid soggy latkes, press the onion shreds using your hands or a clean towel to remove excess moisture. Add the onions to the bowl with the prepared potatoes. This combination of potatoes and onions forms the flavorful base of the latke batter.
- Mix the Batter – Bringing It All Together: In a small bowl, lightly beat the four eggs. Reserve about a quarter of the eggs for adjustments later, if needed. Add the remaining eggs to the potato-onion mixture. Sprinkle in ½–¾ cup of matzo meal (or your chosen substitute like potato starch or flour), ½ tablespoon of kosher salt, 1 teaspoon of baking powder, and ½ teaspoon of freshly ground black pepper. Using a large spoon or spatula, gently but thoroughly mix the ingredients until well combined. If the mixture feels too dry or crumbly, gradually fold in the reserved eggs until the batter holds together without being wet or sticky.
- Heat the Oil – Achieving the Perfect Fry: Pour enough canola oil into a large skillet or cast-iron pan to reach a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 400°F (204°C). Proper oil temperature is essential: too low, and the latkes will absorb oil and become greasy; too high, and the exterior will burn before the inside cooks.
- Shape and Fry Latkes – Golden and Crispy: Using a spoon, scoop 1–2 tablespoons of the potato mixture for each latke. Carefully drop the batter into the hot oil, spacing them apart to avoid overcrowding, which prevents even frying. Gently press each mound with the back of the spoon to flatten slightly, aiming for thin, pancake-like rounds. Fry each side for 2–3 minutes, or until golden brown and crisp. Flip carefully with a spatula, spider, or skimmer, and cook the other side for an additional 1–2 minutes.
- Drain and Season – Lock in Flavor: Once cooked, transfer the latkes to a wire rack lined with paper towels to drain excess oil.While still hot, sprinkle a pinch of kosher salt over each latke to enhance the natural flavors. This simple step elevates the taste and creates a perfectly seasoned exterior.
- Repeat the Frying Process – Consistency Matters: Continue frying the remaining latke batter in batches, ensuring the oil maintains the correct temperature between batches. Always avoid overcrowding the pan, as this reduces crispiness. For convenience, keep cooked latkes warm in a preheated oven at 250°F (121°C) on a baking sheet until all batches are finished.
- Serving Suggestions – Delicious Pairings: Serve latkes immediately for the best texture, accompanied by classic sides like homemade applesauce, sour cream, or even smoked salmon for a special touch. They can be enjoyed as an appetizer, side dish, or even a hearty snack.
- Storage and Reheating – Make-Ahead Friendly: Latkes can be prepared ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (177°C) oven for 10–15 minutes until warmed through. For long-term storage, freeze cooled latkes on a parchment-lined baking sheet for 2–3 hours, then transfer to freezer-safe bags or containers. Reheat from frozen by thawing overnight in the fridge and baking at 350°F (177°C) until heated.
Notes
- Soaking the grated potatoes in warm water removes excess starch, which ensures crispier latkes.
- Squeezing out all moisture from potatoes and onions is essential; a dry mixture prevents soggy pancakes.
- Matzo meal can be substituted with potato starch, flour, or gluten-free breadcrumbs depending on dietary needs.
- Use canola, vegetable, or sunflower oil for frying; these oils tolerate high heat without burning.
- Latkes are best served immediately for maximum crunch, but can be kept warm in a 250°F oven while frying remaining batches.
- Adjust the number of eggs slightly to ensure the mixture binds without becoming too wet.
- Thin latkes cook more evenly and achieve a superior crispiness compared to thick patties.
