Crispy Golden Potato Latkes
Crispy, golden, and irresistibly comforting, these potato latkes are a wholesome twist on a timeless classic. Made with fresh russet potatoes and onions, they deliver a satisfying crunch while offering fiber, potassium, and plant-based goodness. With just a few simple ingredients, these latkes are quick to prepare, rich in flavor, and perfect for everyday cooking—whether as a snack, side, or make-ahead meal option for busy days.
Equipment
- 1 large bowl
- 1 food processor with shredding disc or 1 box grater
- 1 clean kitchen towel
- 1 heavy skillet (cast-iron preferred)
- 1 slotted spatula or fish turner
- 1 large plate lined with paper towels
- Aluminum foil (for tenting and keeping warm)
Ingredients
- 2 pounds russet potatoes peeled
- 1 large onion peeled and halved
- 2 large eggs
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper freshly ground
- ½ cup vegetable oil or neutral high-heat oil such as canola, peanut, or grapeseed
- 2 tablespoons fresh chives finely minced (for garnish)
- Applesauce for serving
- Sour cream for serving
Instructions
- Prepare Your Workstation: Before you begin, set up your cooking area for efficiency. Line a large plate with several layers of paper towels—this will be used later to drain excess oil from the latkes. Place all your equipment within reach, including a large bowl, a clean kitchen towel, your food processor or box grater, and your skillet for frying. Having everything ready makes the process smoother and prevents rushed mistakes once frying begins.
- Shred the Potatoes and Onion: Peel the potatoes and onion completely, making sure there are no blemishes or dark spots left. Cut the onion into halves for easier handling. Using a food processor fitted with a shredding disc will save you time, but if you prefer a more rustic texture, a box grater works perfectly as well. Shred both the potatoes and onion together, which helps the onion flavor distribute evenly and prevents the potatoes from browning too quickly.
- Remove Excess Moisture: This step is crucial for getting latkes that are crispy and not soggy. Transfer the shredded mixture onto a clean kitchen towel or cheesecloth. Gather the edges of the cloth to form a pouch, then twist and squeeze it firmly over the sink or a large bowl. Press out as much liquid as possible—the drier the mixture, the crisper your latkes will turn out. Do not skip this step, as excess water will cause splattering in hot oil and prevent browning.
- Combine the Batter: Place the drained potatoes and onion into a large mixing bowl. Add the eggs, flour, baking powder, salt, and pepper. Using clean hands or a sturdy spoon, mix everything together until the potatoes and onions are well coated with the flour and egg mixture. You should have a cohesive, slightly sticky batter that holds together when pressed. Mixing with your hands helps distribute the seasoning evenly and ensures there are no clumps of flour.
- Heat the Oil Properly: Select a heavy-bottomed skillet, such as a cast-iron pan, which retains heat well and promotes even frying. Pour in the vegetable oil and heat it over medium heat until it reaches 325°F (160°C). If you don’t have a thermometer, test by dropping in a tiny piece of potato—it should sizzle immediately but not burn. Keeping the oil at the right temperature is the secret to golden-brown latkes: too hot, and they’ll burn outside while staying raw inside; too cool, and they’ll turn greasy.
- Form and Fry the Latkes: Scoop a heaping tablespoon of the potato mixture and carefully drop it into the hot oil. Use the back of a heatproof spatula to gently flatten it into a pancake shape, about ¼-inch thick. Avoid overcrowding the pan; leave enough space between each latke so the edges can crisp up nicely. Fry the latkes for 2–3 minutes on the first side until deep golden brown. Then, using a slotted spatula or fish turner, carefully flip and cook for 1–2 minutes on the second side until both sides are evenly browned and crisp.
- Drain and Keep Warm: Once a batch is done, transfer the latkes onto the prepared paper towel-lined plate to absorb any extra oil. For best results, lightly tent them with aluminum foil to keep warm while you continue frying the remaining mixture. Avoid sealing them tightly, as steam can soften the crisp edges. Repeat the process until all of the potato mixture is cooked.
- Garnish and Serve Immediately: Transfer the finished latkes to a serving platter. Sprinkle with finely minced fresh chives for a burst of color and flavor. Latkes are best enjoyed hot and crisp, so serve them immediately with classic sides such as applesauce for sweetness or sour cream for a creamy tang. They can also be paired with smoked salmon, a fried egg, or a simple green salad for a more filling meal.
Notes
- Use russet or Idaho potatoes for best crispiness due to their high starch content.
- Always squeeze out excess liquid from the shredded potatoes and onion—this step is key for crunchy latkes.
- A cast-iron skillet works best because it holds steady heat and creates an even golden crust.
- Maintain oil temperature around 325°F (160°C) for perfect frying.
- Garnish with fresh herbs like chives or parsley to add freshness and color.
- Latkes taste best fresh and hot, but they can be reheated if made ahead.
