Print

Traditional Crispy Potato Latkes for Hanukkah

A close-up stack of three golden brown, crispy potato latkes, showing shredded texture.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make golden, crispy potato latkes using this straightforward recipe, perfect for celebrating the Festival of Lights.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 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. Grate the potatoes and onion using the large holes of a box grater or a food processor attachment.
  2. Place the grated mixture in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible. This step is key for crispy latkes.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour (or matzo meal), salt, and pepper. 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 bit of batter; it should sizzle immediately.
  6. Carefully 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 crisp. Adjust the heat as needed to maintain a steady frying temperature.
  8. Remove the latkes from the oil using a slotted spatula 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 while hot with your preferred toppings.

Notes

  • For the best texture, prepare the batter just before frying.
  • Keep the oil temperature consistent; if it drops too low, the latkes will absorb oil and become greasy.
  • If you are making a large batch, keep finished latkes warm in a single layer on a baking sheet in a 200°F oven while you finish frying the rest.

Nutrition

Find it online: https://pureplatepath.com/potato-latkes-recipe-hanukkah-crispy-fried/