Crispy Potato Latkes
Latkes are shallow-fried potato pancakes, and on Hanukkah they share the table with other foods cooked in oil, a reminder of the Temple oil that burned for eight days. Crisp latkes come down to dry potatoes: squeeze out the liquid, keep the starch that settles underneath, and fry in hot oil without crowding the pan.
Published
- Prep Time
- 25 mins
- Cook Time
- 30 mins
- Total Time
- 55 mins
- Servings
- About 18 latkes
How do you make Crispy Potato Latkes?
To make potato latkes, grate 1 kg of floury potatoes with an onion, squeeze out the liquid and mix the potatoes with the starch left in the bowl, 2 eggs, flour, salt and pepper. Shallow-fry heaped spoonfuls in 5 mm (1/4 inch) of oil at 180°C (350°F) for 3-4 minutes per side until deep golden. Serve hot with applesauce and sour cream.
- Total time
- 55 mins
- Calories
- 370 per serving
- Protein
- 7 g
- Yield
- About 18 latkes
- Difficulty
- Medium
- Method
- Shallow frying
Ingredients
Latkes
To serve
Equipment
Box grater or food processor with a grating disc · Clean tea towel or cheesecloth · Large heavy skillet, such as cast iron · Wire rack set over a baking sheet · Thermometer (optional)
Quick Directions
Grate the potatoes and onion
Grate the potatoes and onion on the large holes of a box grater, or with the grating disc of a food processor, into a large bowl.
Squeeze out the liquid
Tip the mixture onto a clean tea towel, gather it up and twist hard over the bowl to squeeze out as much liquid as you can.
Mix the batter
Add the squeezed potatoes and onion to the starch with the eggs, flour, salt and pepper.
Heat the oil
Heat the oven to 95°C (200°F) and set a wire rack over a baking sheet.
Fry the latkes
Drop heaped 3-tablespoon mounds of the mixture into the oil, leaving space between them, and flatten each one to about 8 cm (3 inches) across.
Drain and serve
Move the latkes to the rack, sprinkle with a little salt and keep them warm in the oven while you fry the rest.
Step-by-Step Instructions
Follow these detailed steps to make the perfect crispy potato latkes.
Grate the potatoes and onion
Grate the potatoes and onion on the large holes of a box grater, or with the grating disc of a food processor, into a large bowl. Work quickly and mix the onion through the potatoes as you go, which helps keep them from turning grey.
Squeeze out the liquid
Tip the mixture onto a clean tea towel, gather it up and twist hard over the bowl to squeeze out as much liquid as you can. Leave the liquid to stand for 3-4 minutes, then carefully pour it off, keeping the pale layer of potato starch at the bottom of the bowl.
Mix the batter
Add the squeezed potatoes and onion to the starch with the eggs, flour, salt and pepper. Mix well with your hands or a fork.
Heat the oil
Heat the oven to 95°C (200°F) and set a wire rack over a baking sheet. Pour oil into a large heavy skillet to a depth of about 5 mm (1/4 inch) and heat over medium-high heat to 180°C (350°F), or until a shred of potato sizzles hard as soon as it goes in. Never leave hot oil unattended.
Fry the latkes
Drop heaped 3-tablespoon mounds of the mixture into the oil, leaving space between them, and flatten each one to about 8 cm (3 inches) across. Fry for 3-4 minutes per side, until deep golden and crisp at the edges. Cook 4-5 at a time so the oil stays hot, and add more oil between batches as needed.
Drain and serve
Move the latkes to the rack, sprinkle with a little salt and keep them warm in the oven while you fry the rest. Stir the mixture before each batch, as liquid collects at the bottom. Serve hot with applesauce and sour cream.
Recipe Tips
- Squeezing matters more than any other step. Wet potatoes steam instead of frying, and the latkes turn out soft and greasy.
- Floury potatoes such as russet or Maris Piper fry up crisper than waxy potatoes.
- Drain the latkes on a wire rack rather than paper towels so both sides stay crisp.
- Let the oil cool completely after frying, then strain it and keep it for one more use, or seal it in a container and put it out with household waste. Never pour it down the drain.
Variations
- Use potato starch instead of flour or matzo meal to make the latkes gluten-free.
- Swap a third of the potatoes for grated sweet potato, parsnip or zucchini (courgette), squeezed well.
- Make small 5 cm (2 inch) latkes and top them with sour cream, smoked salmon and dill as a party appetizer.
- Serve leftover latkes for brunch with a fried egg on top.
Nutrition (per serving)
| Calories | 370 |
|---|---|
| Protein | 7 g |
| Carbs | 43 g |
| Fat | 19 g |
| Saturated fat | 4 g |
| Fibre | 3 g |
| Sugar | 7 g |
| Sodium | 430 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool the latkes, then refrigerate them in a covered container, with parchment between the layers, for up to 3 days.
- Freezer
- Freeze cooked latkes in a single layer on a tray, then pack them into a bag and freeze for up to 2 months.
- Reheat
- Reheat on a wire rack set over a baking sheet at 200°C (400°F) for 8-10 minutes, or 12-15 minutes from frozen, until hot and crisp.
Crispy Potato Latkes FAQs
Why are my latkes soggy?
Soggy latkes usually mean the potatoes were too wet or the oil was not hot enough. Squeeze the grated potato hard in a tea towel, keep the oil at about 180°C (350°F) and fry only a few at a time so the temperature does not drop.
Why does grated potato turn grey?
Grated potato darkens when it is exposed to air. Grate the potatoes and onion together, work quickly and fry the mixture soon after mixing. The colour change does not affect the flavour, and the outside still fries to golden brown.
Can I make latkes ahead of time?
Yes. Fry them up to 3 days ahead and refrigerate, or freeze them for up to 2 months, then reheat on a rack in a 200°C (400°F) oven until crisp. The raw mixture does not keep well, so fry it soon after mixing.
Why are latkes eaten on Hanukkah?
Hanukkah remembers the rededication of the Temple in Jerusalem, when a small supply of oil is said to have burned for eight days. Foods fried in oil, such as latkes and sufganiyot (jam doughnuts), are eaten to recall that story.
What do you serve with latkes?
Applesauce and sour cream are the classic toppings. Latkes are also a good side for brisket or roast chicken, and small ones make a party appetizer topped with smoked salmon.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
