I’ve spent years perfecting my latke recipe, and it all starts with the right technique. The key is balancing moisture and crispiness, but there’s more to it than just frying potatoes. Every step, from grating to seasoning, plays a role in achieving that golden, crunchy exterior and tender center. If you’ve ever wondered why your latkes turn out soggy, I’ve got a method that might just change the way you make them forever.
Recipe
These latkes are the real deal—crisp on the outside, tender on the inside, and packed with so much flavor, they’ll instantly become your go-to recipe for Hanukkah (or any day, really). What makes them special? It’s all about the technique: squeezing every last drop of moisture out of the potatoes and onions guarantees they fry up perfectly golden and irresistibly crunchy.
I’ve been making these for years, and trust me, everyone—from picky kids to skeptical in-laws—turns into a fan after one bite. The aroma of sizzling potatoes and onions fills your kitchen, and the first bite delivers a satisfying crunch that gives way to fluffy, savory goodness.
Serve them with a dollop of sour cream or applesauce, and you’ve got a dish that’s as comforting as it’s impressive. Whether you’re a latke pro or a first-timer, this recipe will make you feel like a kitchen rockstar. Let’s get frying!
Ingredients
Latkes are all about simplicity, but the right ingredients make all the difference. Here’s what you’ll need to nail that crispy-on-the-outside, tender-on-the-inside texture every time—plus a few insider tips to elevate your dish.
- Potatoes: Russet potatoes are the go-to for their high starch content, which guarantees maximum crispiness. Yukon Golds can work in a pinch if you prefer a creamier texture.
- Onion: A yellow or white onion adds depth and sweetness. Grating it finely makes certain it blends seamlessly with the potatoes.
- Eggs: Essential for binding the mixture together—don’t skip these!
- Flour: Just a bit helps create that perfect crispy crust. For a gluten-free option, cornstarch or potato starch works beautifully.
- Salt & Pepper: Season generously—this is your flavor foundation.
- Oil for frying: A neutral, high-smoke-point oil like vegetable or canola oil is non-negotiable for that golden crunch.
Pro tip: Use enough oil to shallow-fry the latkes—this isn’t the time to skimp.
Optional extras:
- Garlic: A clove of minced garlic can add a savory kick.
- Baking powder: A pinch helps lighten the texture.
- Fresh herbs: Chopped parsley or chives sprinkled on top before serving add a bright finish.
For the ultimate latke experience, serve them hot out of the pan with applesauce or sour cream on the side.
How to Make the Best Crispy Potato Pancake Recipe
- Grate the Potatoes and Onion
- Use a box grater or food processor to shred the potatoes and onion. Squeeze out excess moisture with a clean kitchen towel—this guarantees crispiness.
Pro tip: Place the grated mix in a colander and press down to remove liquid quickly.
2. Mix Ingredients
– Combine grated potatoes, onion, eggs, flour, salt, and pepper in a bowl. Stir just until blended—overmixing makes dense latkes.
Watch out: Too much flour can make them gummy.
3. Heat the Oil
– Use a heavy skillet (cast iron works best) and heat oil over medium-high until shimmering. Test with a small piece of potato—it should sizzle immediately.
Pro tip: Maintain oil depth at ¼ inch for even frying.
4. Form and Fry
– Drop spoonfuls of batter into the oil, flattening gently with a spatula. Fry 3-4 minutes per side until golden brown.
Warning: Crowding the pan lowers oil temp, leading to soggy latkes.
5. Drain and Serve
– Transfer latkes to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven if serving later.
Pro tip: Sprinkle with salt right after frying for maximum flavor.
6. Adjust as Needed
– For crispier edges, press thinner patties.
For softer centers, make them slightly thicker.
Swap flour for matzo meal during Passover.
Nutrition
Latkes are a delicious treat, but it’s good to be mindful of their nutritional content. Here’s a breakdown of the key nutrients per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 20 mg |
| Sodium | 200 mg |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sugars | 1 g |
| Protein | 3 g |
Chef Tips
While making latkes might seem simple, I’ve found that a few key techniques can elevate them from good to great. First, squeeze every drop of moisture from the potatoes—dry shreds mean crispier edges.
Second, use a hot, well-oiled pan and don’t overcrowd it. Finally, let them drain on a rack, not paper towels, to keep them crunchy. Trust me, these small tweaks make all the difference.
