Crispy Potato Latkes
A scrumptious Hanukkah tradition—our potato latkes fry up crispy on the outside with soft and fluffy interiors. Plus, you’ll love customizing these treats with our sweet or savory topping ideas.
Total Time: 50m
- 2 1/2 pounds russet potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs, beaten
- 1/4 cup matzo meal, cornmeal, or flour
- 3 tablespoons butter, melted and slightly cooled
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Prep the potatoes—Mix potatoes and onion in a colander set over a large bowl. Squeeze dry and let drain for 3 minutes. Discard liquid from bowl, but keep the starchy paste.
- Mix the latkes—Transfer potato mix to the bowl along with eggs, matzo meal, butter, salt, pepper, and baking powder. Mix until evenly combined.
- Prep the skillet—Add an 1/8-inch layer of oil to a large skillet over medium high heat. When oil starts shimmering, it’s good to go.
- Fry the latkes—Spoon 1/4-cup portions of latke batter about 2 inches apart in skillet. Press with spatula to flatten slightly. Fry until edges are brown and crispy, about 5 minutes. Flip and cook until the second side is beautifully browned, another 5 minutes or so. Transfer latkes to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil as necessary.
- Garnish and serve—Add your choice of toppings and serve piping hot.