Name: Light & Crispy Potato Latkes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Jewish
Ingredients: 5 lbs russet potatoes; 2 large sweet onions; 4 large 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 of canola oil (enough to fill pan about ½ inch)

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Introduction

Light and crispy potato latkes are a beloved classic, perfect for any occasion. These golden fritters combine the comforting flavors of russet potatoes and sweet onions, delivering a crunchy outside and tender inside. They’re easy to make and sure to impress your family and friends.

A white plate filled with a stack of golden brown crispy latkes, each latke showing a rough, crunchy texture with visible shredded potato strands and sprinkled with chopped green chives and coarse salt. On top of the stack, one latke is topped with a dollop of smooth white sour cream, garnished with small chives. To the side of the latkes on the plate, there are two small white bowls: one filled with a light golden chunky applesauce and the other with smooth white sour cream. The plate sits on a white marbled surface with a beige and brown striped cloth partially visible in the top corner. Nearby, two small white bowls contain coarse salt and more chopped chives. Photo taken with an iphone --ar 4:5 --v 7

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 tablespoon salt
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
1-2 large bottles of canola oil

Instructions

Step 1: Peel and grate the potatoes, then place them immediately in a mixing bowl filled with warm water. Let sit for 10 minutes, drain, and refill with warm water. Repeat this rinsing process three times until there are very few bubbles on the water’s surface.
Step 2: Using a large cheesecloth, kitchen towel, or old pillowcase, squeeze out all excess moisture from the potatoes. Transfer the drained potatoes to a large mixing bowl.
Step 3: Grate the onions and squeeze out any excess water. Add the onions to the potatoes along with about ¾ of the beaten eggs, matzo meal, salt, baking powder, and black pepper. Mix thoroughly. If the mixture feels too dry, gradually add the remaining egg until it holds together.
Step 4: Heat canola oil in a pan to about ½ inch depth until it reaches 400°F (204°C). Spoon 1-2 tablespoons of batter into the hot oil, taking care not to overcrowd the pan. Flatten each latke gently with the back of a spoon to make them thin. Fry for 2-3 minutes per side until golden and crispy, turning carefully to brown the other side for 1-2 minutes.
Step 5: Remove latkes and drain on paper towels. Immediately season with a sprinkle of salt. Keep cooked latkes warm on a paper towel-lined rack in an oven set to 250°F (121°C) while frying the remaining batter. Serve hot with applesauce or sour cream.

Tips & Variations

Use russet potatoes for the ideal starch content for crispiness.
Substitute matzo meal with potato starch or regular flour if preferred.
Make sure to remove as much moisture as possible for extra crisp latkes.
Add fresh herbs like chives or parsley to the batter for a flavorful twist.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness or in a toaster oven. Avoid microwaving as it may make them soggy.

How to Serve

A white speckled plate holds three golden brown, crispy potato pancakes stacked unevenly, with a thick dollop of smooth, white sour cream on the top pancake. The pancakes have a crunchy, lacy texture around the edges and are sprinkled with small bits of green chives and coarse salt. A woman’s hand holds a fork breaking off a piece from the bottom pancake, showing the soft cooked potato inside. Surrounding the plate are small bowls with green chopped chives and light golden applesauce on a white marbled surface, with a striped cloth partially visible on the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the latke batter ahead of time?

It’s best to make and fry latkes immediately after preparing the batter for optimal crispness, but you can refrigerate the batter for a few hours if necessary. Just give it a good stir before cooking.

What is the purpose of rinsing the potatoes multiple times in warm water?

Rinsing the potatoes removes excess starch, which helps the latkes become lighter and crispier when fried. The process also prevents them from turning too brown or gummy.