Crispy Potato Latkes

Potato latkes are a delicious side dish, often served at Jewish meals around the holidays. Seasoned potato pancakes that are pan-fried to tender on the inside and crispy on the outside.

Crispy potato latkes

I don’t need much of an excuse to eat potato pancakes. Even though we are not Jewish, right around Hanukkah, I get the urge to fry up a batch of Latkes. After all, who doesn’t love a crispy fried potato cake with a dollop of sour cream and applesauce?

I’ve been making crispy potato latkes for years. This version, from Cooking Light, uses the potato starch from the potatoes, rather than flour or matzoh meal. The drier the potato, the crispier it will be. Cooking them for just a few minutes in the microwave speeds the cooking process and reducing the greasiness. These can be made a few hours ahead of time. A few minutes in the oven will crisp them up nicely and save you from spending the entire night in the kitchen.

Enjoy the crispy potato latkes. Here’s the recipe.

Crispy Potato Latkes

Cynthia

5 from 1 vote

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Servings 4 -6

Ingredients

  

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• 2 pounds russet potatoes unpeeled, scrubbed and shredded with the coarse side of a box grater or food processor.
• 1/2 cup grated onion I alternate potatoes and onions to keep the potatoes from browning
• Kosher salt and pepper
• 2 large eggs lightly beaten
• vegetable oil for frying

Instructions

 

• Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees F.
• Toss potatoes, onion and 1 teaspoon salt in bow. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.
• Transfer potato mixture to second bowl and repeat process with remaining potato mixtureSet potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.
• Cover potato mixture and microwave until just warmed through, but not hot, 1 to 2 minutes, stirring mixture every 30 seconds.
• Spread potatoes mixture evenly over second rimmed baking sheet and let cool 10 minutes.
• Pour off water from reserved potato liquid, leaving potato starch. Add eggs and stir until smooth. Mix potato mixture together with potato starch and egg, tossing until evenly combined.
• Set wire rack in a clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4 inch depth of oil in 12" skillet over medium-high heat until shimmering but not smoking. (350 degrees F.)
• Place 1/4 cup mound of potato mixture in oil and press with spatula into 1/3 inch thick disk. Repeat, adjusting heat as necessary so fat bubble around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer.
• Drain on paper towels and transfer to baking sheet in oven. Repeat until all latkes are fried, adding oil to maintain 1/4 inch depth. Season with salt and pepper as necessary.
• TO MAKE AHEAD
• Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. They can also be frozen on a baking sheet until firm and then transferred to a zip-lock back and frozen for up to 1 month.
• Reheat latkes in 375 degree oven until crisp and hot, 3 minutes per side for room temperature and 6 minutes per side for frozen.

Tried this recipe?Let us know how it was!

Here’s a step-by-step photo tutorial.

Potato starch settles to the bottom of the measuring cup.

Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.

Cover potato mixture and microwave until just warmed through, but not hot, 1 to 2 minutes, stirring mixture every 30 seconds.

Spread potatoes mixture evenly over second rimmed baking sheet and let cool 10 minutes.

Pour off water from reserved potato liquid, leaving potato starch. Add eggs and stir until smooth. Mix potato mixture together with potato starch and egg, tossing until evenly combined.

Set wire rack in a clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4 inch depth of oil in 12″ skillet over medium-high heat until shimmering but not smoking. (350 degrees F.)

Place 1/4 cup mound of potato latkes mixture in oil and press with spatula into 1/3 inch thick disk. Repeat, adjusting heat as necessary so fat bubble around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer.

Drain on paper towels and transfer to baking sheet in oven. Repeat until all latkes are fried, adding oil to maintain 1/4 inch depth. Season with salt and pepper as necessary.

TO MAKE POTATO LATKES AHEAD

Cooled potato latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. They can also be frozen on a baking sheet until firm and then transferred to a zip-lock back and frozen for up to 1 month.
Reheat latkes in 375 degree oven until crisp and hot, 3 minutes per side for room temperature and 6 minutes per side for frozen.

Crispiest ever potato pancakes (latkes) with sour cream and apple sauce.