Imagine the golden, crispy exterior of a potato latke, glistening with just the right amount of oil. The moment you bite into it, you’re greeted with a tender, fluffy interior that melts in your mouth. That first crunch followed by the warm potato goodness is an experience that dances on your taste buds and tickles your senses. Whether it’s Hanukkah or simply a Tuesday that needs jazzing up, these latkes are pure comfort food.
My childhood memories are filled with the scent of sizzling latkes wafting through my home as my grandmother flipped them like a pro. Picture her standing at the stove, expertly tossing bits of grated potato into bubbling oil while regaling us with tales of her own kitchen adventures. These crisp potato latkes are not merely a dish; they’re a portal to nostalgia, perfect for any occasion where deliciousness is a must.
Why You'll Love This Recipe
- This crisp potato latkes recipe is easy enough for weeknight dinners yet impressive for festive gatherings
- Their satisfying crunch pairs beautifully with applesauce or sour cream, inviting everyone to indulge
- The vibrant golden color makes them visually appealing and perfect for sharing
- Enjoy them as an appetizer or snack, showcasing their versatility!
I remember serving these latkes at my last family gathering and watching everyone’s faces light up with joy—definitely an occasion I won’t forget!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Potatoes: Use starchy potatoes like Russets for the best texture and flavor.
Onion: A medium onion adds moisture and depth; choose a yellow onion for sweetness.
Eggs: Two large eggs help bind everything together and add richness.
Flour: All-purpose flour absorbs moisture while providing structure; you can substitute matzo meal if desired.
Salt and Pepper: Essential for enhancing flavors; season generously but taste as you go.
Oil: Vegetable oil works well for frying; it needs to be hot enough to sizzle when latkes hit the pan.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Crisp Potato Latkes Recipe
Let’s get cooking these delightful crispy treats!
Prepare Your Potatoes and Onions: Start by peeling about four medium-sized potatoes and one onion. Grate them using a box grater or food processor until they’re finely shredded.
Drain Excess Moisture: Place the grated mixture in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as you can—this step ensures your latkes will be delightfully crispy.
Mix Ingredients Together: In a mixing bowl, combine the drained potato-onion mixture with two large eggs, half a cup of flour, one teaspoon of salt, and pepper to taste. Stir until well blended—this is where magic begins!
Heat Oil in Skillet: In a large skillet, pour in about half an inch of vegetable oil over medium-high heat. Allow the oil to heat until shimmering but not smoking—it should sizzle when you drop in some batter.
Fry the Latkes Until Golden Brown: Using a spoon or your hands (just be careful), drop small mounds of batter into the hot oil. Fry each side for 3-4 minutes until they turn golden brown and crispy—don’t overcrowd the pan!
Drain on Paper Towels and Serve Hot!: Once fried to perfection, transfer your latkes onto paper towels to absorb excess oil. Serve immediately with applesauce or sour cream—you won’t regret it!
Now that you’ve mastered this crisp potato latkes recipe, gather friends and family around your table because nothing brings people together quite like delicious food!
You Must Know
- The key to perfect latkes lies in squeezing out excess moisture
- This ensures they turn crispy instead of soggy
- Pair them with applesauce for a delightful contrast of sweet and savory flavors
- Your kitchen will smell amazing as they cook, drawing everyone in
Perfecting the Cooking Process
Start by grating the potatoes and onions, then squeeze them dry. Heat oil in a skillet until shimmering, then drop spoonfuls of the mixture into the hot oil for frying. Flip when golden brown for perfect crispiness.
Add Your Touch
Feel free to swap out some potato for sweet potatoes for a twist on flavor. You could also add finely chopped herbs like dill or chives to enhance the taste. Experiment with seasoning to suit your palate!
Storing & Reheating
Store leftover latkes in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 375°F until warmed through and crispy again, about 10-15 minutes.
Chef's Helpful Tips
- For ultimate crispiness, use starchy potatoes like Russets; they work wonders!
- Avoid overcrowding the pan while frying to maintain that beautiful golden crust
- Don’t skip the resting time after frying; it allows excess oil to drain off perfectly!
Sharing my first attempt at latkes reminds me of my cousin’s face when he took his first bite—pure delight! Those crispy edges and fluffy interiors made it a hit during our family gathering, and I still hear compliments today.
FAQ
What type of potatoes are best for latkes?
Starchy potatoes like Russets yield crispier and fluffier latkes than waxy varieties.
Can I freeze leftover latkes?
Yes, you can freeze cooked latkes; just ensure they are fully cooled before storing.
How do I make my latkes extra crispy?
Squeeze out as much moisture as possible from potatoes before frying for maximum crispiness.
Crispy Potato Latkes
Crispy potato latkes, golden and delicious, are the perfect comfort food for any occasion. With their crunchy exterior and tender interior, these delightful fritters are a nostalgic treat that brings families together. Easy to prepare, they make a fantastic appetizer or side dish, especially when paired with applesauce or sour cream. Whether it’s Hanukkah or just a regular weeknight dinner, this latke recipe is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish
Ingredients
- 4 medium Russet potatoes, peeled
- 1 medium yellow onion
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- Ground black pepper to taste
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion using a box grater or food processor until finely shredded.
- Squeeze the grated mixture using a clean kitchen towel to remove excess moisture.
- In a bowl, mix the drained potato-onion mixture with eggs, flour, salt, and pepper until well combined.
- Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until shimmering.
- Drop spoonfuls of the mixture into the hot oil and fry for 3-4 minutes on each side until golden brown.
- Drain on paper towels and serve immediately with applesauce or sour cream.
Nutrition
- Serving Size: 1 latke (50g)
- Calories: 130
- Sugar: 0g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: For extra flavor, consider adding chopped herbs like dill or chives to the mixture. Substitute some of the potatoes with sweet potatoes for a unique twist. Ensure you do not overcrowd the pan while frying to maintain crispiness.
