Crispy Potato Latkes

5 from 1 vote

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Crispy Potato Latkes

Crispy Potato Latkes

It is finally Hanukkah, and every year we have to celebrate with this crispy potato latkes recipe! Traditionally, latkes are served with sour cream and/or applesauce.

For this recipe, I’ve paired this with salmon roe and Crème Fraîche. You can top with anything you desire as well! It’s super versatile.

Crispy Potato Latkes

What are Latkes?

Latkes are a type of potato pancakes/fritter that are popular in Ashkenazi Jewish culture that are celebrated and made during Hanukkah. Personally, I sometimes have them throughout the year, as well but generally they are eaten for Hanukkah!

Growing up around this time of the year, my family and I always get together and eat latkes, sufganiyot and light the Menorah together. It is a special tradition that I cherish every year, and even more now that I am grown up!

Crispy Potato Latkes

What ingredients do you need for this crispy potato latke recipe?

  • russet potatoes
  • vinegar
  • onion 
  • matzo meal
  • eggs
  • baking powder
  • salt and pepper
  • neutral oil for frying, vegetable oil or canola oil or even grapeseed oil
  • serve with Crème Fraîche or sour cream, salmon roe and chopped chives
Crispy Potato Latkes

How do you make crispy potato latkes?

Step 1: Prep your station

Add water and ice with 1 tablespoon of vinegar. Set a colander inside of the bowl. This will help the potatoes from discoloring and prevent oxidation as you’re grating.

Step 2: Prep your potatoes

Clean and scrub your potatoes. Peel if you prefer! We kept the skin on. Using a box grater or a chop attachment on a food processor, grate your potatoes. Set in your colander, over the bowl of water and ice. Repeat until all your potatoes are grated.

Repeat the same by grating your onions, and adding in the same colander over the ice bath.

Step 3: Squeeze out moisture and liquid

When everything is grated, add the mixture in a cheesecloth or towel and squeeze out all the excess moisture until it’s pretty dry. This will help the latkes get crispy.

Step 4: Make your mixture

In a large bowl, once the potato mixture is dry, add in your eggs, baking powder, matzo meal, salt and pepper in the shredded potatoes mixture. Mix well with your hands until fully coasted.

Step 5: Heat your oil

Next, heat up a cast iron skillet with oil until hot. This is a shallow fry, so you don’t need to add that much oil here.

Step 6: Fry your latkes

Fill a 1/4th cup measuring spoon with the mixture and add it in the hot oil. Then press down with a spatula/fish spatula/burger press until thin (or your desired thickness).

Let your latkes fry on one side until crispy, about 4-5 minutes, then flip and repeat on the other side. Set aside on lined paper towels on a plate to drain any excess oil. Season with flakey salt when it’s out of the heat.

Work in batches and repeat until all your latke mixture is done. Makes about 8-10 latkes.

Step 7: Assemble

Top with a spread of Crème Fraîche, then salmon roe and chives (optional). You can also serve alongside sour cream and apple sauce, which is the traditional way to eat latkes. Serve and enjoy!

Crispy Potato Latkes

Tips, Tricks and Substitions

What are the best potatoes for latkes? For this recipe, we’re using russet potatoes. That is the potato that I’ve grown up using and that my family has used for latkes. You can potentially use yukon gold as well but I find a more sturdy baking potato works best for this.

Do you peel potatoes for latkes? I personally don’t mind keeping the peel on, I think it adds some nice crispness and crunch, but you can alternatively peel your potatoes if you prefer.

Matzo meal substitutions: If you can’t find matzo meal, you can sub with unseasoned dry breadcrumbs. You can find matzo meal here, as well.

What is the best oil to fry potato latkes? Use a neutral oil for shallow frying. Canola, vegetable, peanut works great here. You can also use schmaltz (rendered chicken fat) to fry these latkes. This will give a really nice depth of flavor as well!

Can you fry latkes in the deep fryer? Absolutely! Just fry as you would on the stovetop the same way.

Crispy Potato Latkes

Complete your Hanukkah Meal:

If you do make this crispy potato latkes recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on Facebook and Pinterest!

Crispy Potato Latkes

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Crispy Potato Latkes
5 from 1 vote

Crispy Potato Latkes

It is finally Hanukkah, and every year we have to celebrate with this crispy potato latke recipe!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4

Ingredients 

  • 3 medium sized russet potatoes, or 2 large, grated, peeled or skin on
  • 1 tablespoon vinegar
  • 1 onion, grated
  • 1/4th cup matzo meal
  • 2 eggs
  • 1 teaspoon baking powder
  • salt and pepper to taste
  • neutral oil for frying , vegetable or canola
  • serve with Crème Fraîche or sour cream, salmon roe and chopped chives

Instructions 

  • Prep your station. In a bowl, add water and ice with 1 tablespoon of vinegar. Set a colander inside of the bowl. This will help the potatoes from discoloring and prevent oxidation as you're grating.
  • Prep your potatoes. Clean and scrub your potatoes. Peel if you prefer! We kept the skin on. Using a box grater or a chop attachment on a food processor, grate your potatoes. Set in your colander, over the bowl of water and ice. Repeat until all your potatoes are grated.
  • Repeat the same by grating your onions, and adding in the same colander over the ice bath.
  • Squeeze out moisture. When everything is grated, add the mixture in a cheese cloth or towel and squeeze out all the excess moisture until it's pretty dry. This will help the latkes get crispy.
  • Make your mixture. Once it's dry, add in your eggs, baking powder, matzo meal, salt and pepper. Mix well with your hands until fully coasted.
  • Heat your oil. Next, heat up a cast iron with oil until hot. This is a shallow fry, so you don't need to add that much oil here.
  • Fry your latkes. Fill a 1/4th cup measuring spoon with the mixture and add it in the hot oil. Then press down with a spatula/fish spatula/burger press until thin (or your desired thickness).
  • Let your latkes fry on one side until crispy, about 4-5 minutes, then flip and repeat on the other side. Set aside on lined paper towels on a plate. Season with flakey salt when it's out of the heat.
  • Work in batches and repeat until all your latke mixture is done. Makes about 8-10 latkes.
  • Top with a spread of Crème Fraîche, then salmon roe and chives (optional). You can also serve alongside sour cream and apple sauce, which is the traditional way to eat latkes. Serve and enjoy!
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