Description
Crispy Potato Latkes are a classic Jewish appetizer perfect for Hanukkah or any festive occasion. Made with grated russet potatoes and sweet onions, bound with eggs and matzo meal, these latkes fry up golden and crunchy on the outside while staying tender inside. This chef-tested recipe uses a triple rinse method for the potatoes to remove excess starch, ensuring ultimate crispiness. Serve them hot with applesauce or sour cream for a comforting, elevated appetizer.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 eggs, slightly beaten
- ½ – ¾ cup matzo meal (can substitute potato starch or 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 Potatoes: Peel and grate the russet potatoes, then immediately place them into a mixing bowl filled with warm water. Let them soak for 10 minutes.
- Rinse Potatoes: Drain the potatoes and cover again with warm water. Repeat this soaking and draining process two more times (total of 3), until very few bubbles appear on the water surface, to remove excess starch.
- Drain Excess Moisture: Working in batches, use a large cheesecloth, kitchen towel, or an old pillowcase to squeeze all the excess liquid from the potatoes. Transfer drained potatoes to a large mixing bowl.
- Prepare Onion Mixture: Grate the sweet onions and squeeze out any excess water. Add the onions to the grated potatoes in the bowl.
- Combine Ingredients: Add most of the beaten eggs (start with ¾ of the eggs, reserving the rest), matzo meal, kosher salt, baking powder, and freshly ground black pepper to the potato and onion mixture. Mix well. If the mixture feels too dry, gradually add the remaining eggs until the batter holds together.
- Heat Oil: Pour canola oil into a large skillet or cast-iron pan to a depth of about ½ inch. Heat the oil to 400°F (204°C).
- Fry Latkes: Drop 1-2 tablespoons of batter into the hot oil, making sure not to overcrowd the pan. Use the back of a spoon to flatten each latke thinly. Fry each side for 2-3 minutes until golden brown, then carefully flip and fry the other side for 1-2 minutes.
- Drain and Season: Remove latkes from the oil and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt while hot.
- Serve or Keep Warm: Serve latkes immediately with applesauce or sour cream. To keep warm, place cooked latkes on baking sheets in an oven preheated to 250°F (121°C) until ready to serve.
Notes
- Make-ahead: Potato latkes can be prepared ahead and refrigerated for a few days.
- Storage: Store leftover latkes in airtight containers in the refrigerator for up to 3 days; they can last up to a week when batches are doubled or tripled.
- Reheating: To reheat, place latkes on a baking sheet and warm in an oven at 350°F (177°C) for 10-15 minutes until heated through.
- Freezing: Latkes freeze well for up to 3 months. Cool completely, freeze individually on parchment-paper-lined sheet pans until solid (2-3 hours), then transfer to freezer-safe bags or containers.
- Reheat from Frozen: Thaw latkes overnight in the refrigerator, then bake at 350°F (177°C) for 10-15 minutes until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 80 mg
