Description
These Light & Crispy Potato Latkes are a classic Jewish dish made with grated russet potatoes and sweet onions, pan-fried to golden perfection. The latkes are lightened up by repeated rinsing of the potatoes to remove excess starch, resulting in an ultra-crispy texture. They are bound with eggs and matzo meal, seasoned with salt and baking powder, and fried in canola oil for a wonderfully crisp outside and tender inside. Perfect for serving with homemade applesauce or sour cream for a delicious treat.
Ingredients
Scale
Potatoes and Onions
- 5 lbs russet potatoes
- 2 large sweet onions
Binding and Seasonings
- 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
Frying
- 1–2 large bottles of canola oil (enough to fill pan about ½ inch)
Instructions
- Prepare the Potatoes: Peel and grate the russet potatoes, then immediately place them in a large mixing bowl filled with warm water. Let them soak for 10 minutes, then drain and refill with warm water. Repeat this rinsing and draining process a total of three times until there are very few bubbles on the surface, indicating excess starch has been removed.
- Squeeze Out Excess Moisture: Working in batches, transfer the grated potatoes to a large cheese cloth, kitchen towel, or clean pillowcase and squeeze out all the moisture thoroughly. Place the dried potatoes into a large mixing bowl for the next steps.
- Prepare Onion and Combine Ingredients: Grate the sweet onions and squeeze out any excess water using the same method. Add the onions to the potato bowl, then add most of the eggs (start with ¾ of them and reserve the rest). Add ½ to ¾ cup matzo meal, kosher salt, baking powder, and freshly ground black pepper. Mix everything well. If the mixture feels too dry, incorporate more reserved egg gradually until the batter holds together but isn’t overly wet.
- Heat Oil and Fry Latkes: Heat canola oil in a large skillet over medium-high heat until it reaches 400°F (204°C). Drop about 1-2 tablespoons of latke batter per latke into the hot oil, making sure not to overcrowd the pan. Use the back of a spoon to flatten each latke thinly. Fry for 2-3 minutes on the first side, or until golden brown, then carefully flip and fry the other side for an additional 1-2 minutes.
- Drain and Serve: Remove the latkes from the oil and drain on paper towels or a paper towel-lined cooling rack. Immediately sprinkle with kosher salt for seasoning while still hot. Repeat frying with remaining batter. Serve the latkes immediately or keep warm in an oven preheated to 250°F (121°C). They pair beautifully with homemade applesauce or sour cream for a classic accompaniment.
Notes
- Repeated rinsing of the grated potatoes is key to removing starch and achieving maximum crispiness.
- Use a thermometer to maintain oil temperature at 400°F for perfect frying results.
- If you don’t have matzo meal, potato starch or all-purpose flour are good substitutes for binding.
- Keep cooked latkes warm in a low oven to maintain crispness if serving in batches.
- Canola oil is preferred for frying due to its high smoke point and neutral flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish
Keywords: potato latkes, crispy latkes, fried potato pancakes, Jewish recipes, Hanukkah latkes, homemade latkes, crispy potato
