Crispy Potato Latkes
Golden, crispy, and irresistibly savory, these Crispy Potato Latkes are the perfect comfort food for any occasion. Made with freshly grated Russet potatoes and onions, these traditional potato pancakes deliver the ultimate crunch thanks to a key cooking technique: squeezing out all excess moisture before frying. Mixed with eggs, a touch of flour, and simple seasonings like kosher salt and black pepper, each latke fries to golden perfection in hot vegetable oil for a beautiful balance of crispy edges and tender centers. Ready in just 35 minutes, this easy recipe is ideal for holiday celebrations like Hanukkah or as a special brunch treat. Serve them warm with classic toppings like cool sour cream, sweet applesauce, or a sprinkle of fresh chives for an unforgettable flavor experience.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large (about 2 lbs) Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 0.5 cup (for frying) Vegetable oil
- Optional toppings (sour cream, applesauce, chives)
Instructions
Peel the potatoes and the onion.
Using a box grater or food processor with a shredding attachment, grate the potatoes and onion.
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Wrapping tightly, squeeze out as much moisture as possible over the sink. The drier the mixture, the crispier the latkes will be.
In a large mixing bowl, combine the drained potato and onion mixture, eggs, flour, salt, and black pepper. Mix well until thoroughly combined.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking (approximately 350°F).
Scoop about 2 tablespoons of the potato mixture per latke and carefully drop it into the hot oil. Flatten each mound slightly with the back of a spoon to create a pancake shape.
Fry the latkes for 3-4 minutes per side, or until golden brown and crisp. Work in batches, being careful not to overcrowd the pan.
Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining potato mixture, adding more oil to the skillet as needed.
Serve the latkes warm with optional toppings like sour cream, applesauce, or chopped chives.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3165 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
