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Classic Crispy Potato Latkes

Ingredients · Serves 6 · Prep 25 min · Total 55 min

  • Latkes
  • 2 lb russet potatoes, about 4 medium, peeled
  • 1 medium onion, peeled
  • 2 large eggs, beaten
  • ⅓ cup all-purpose flour, or matzo meal
  • 1 ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp baking powder
  • 1 cup vegetable oil, for frying, plus more as needed
  • flaky sea salt, for sprinkling (optional)
  • To serve
  • applesauce
  • sour cream
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Classic Crispy Potato Latkes

Steps

  1. Heat the oven to 200°F (95°C) and set a wire rack on a sheet pan inside to keep finished latkes warm.
  2. Grate the potatoes and onion on the large holes of a box grater (or with the shredding disc of a food processor) into a large bowl.
  3. Scoop the shreds into a clean kitchen towel, gather it up and twist hard over a second bowl to squeeze out as much liquid as you can.
  4. Let the squeezed-out liquid sit until a pale layer of starch settles at the bottom.
  5. Carefully pour off the liquid, keeping the thick starch in the bowl.
  6. Add the potato and onion shreds, eggs, flour, salt, pepper and baking powder to the starch and mix well with your hands or a fork.
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Classic Crispy Potato Latkes

Steps, continued

  1. Pour 1/4 inch of oil into a 12-inch skillet and heat over medium-high to 350°F (175°C). A shred of potato should sizzle right away. Never leave hot oil unattended.
  2. Scoop 1/4 cup of the mixture, drop it into the oil and flatten it with a spatula to about 3 inches wide. Make 4 or 5 at a time without crowding.
  3. Fry until the bottoms are deep golden brown.
  4. Flip carefully and fry until the second side is golden and crisp.
  5. Drain on the rack in the warm oven and sprinkle with flaky salt. Stir the mixture between batches and add oil as needed, letting it reheat each time.
  6. Serve hot with applesauce and sour cream.