← Back to the recipe

Print: Classic Crispy Potato Latkes

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Potato Latkes · Classic

Classic Crispy Potato Latkes

Shredded potato and onion, squeezed dry and fried in shallow oil until golden and lacy at the edges. The Hanukkah classic, with applesauce and sour cream on the side.

Scan for the recipe
Prep
25 min
Cook
30 min
Total
55 min
Serves
6 · About 16 latkes
Level
Medium

Ingredients

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

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.
  7. 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.
  8. 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.
  9. Fry until the bottoms are deep golden brown.
  10. Flip carefully and fry until the second side is golden and crisp.
  11. 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.
  12. Serve hot with applesauce and sour cream.

Tip: Work quickly once the potatoes are grated; they turn gray as they sit. A little browning is harmless.

Tip: Squeezing out the liquid is the difference between crisp and soggy latkes, so wring hard.

Storage: Refrigerate up to 2 days. Reheat on a rack in a 425°F oven for 6 to 8 minutes.

Make ahead: Fry ahead, cool on a rack and freeze in a single layer, then bag up to 1 month. Reheat from frozen at 425°F for 10 to 12 minutes.

Estimated nutrition per serving: 180 calories · protein 6 g · carbohydrates 35 g · fiber 2 g · sugars 2 g · fat 2 g (saturated 0.5 g) · sodium 490 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.