The Best Crispy Potato Latkes You’ll Ever Eat

Chef's notes#

I recommend using olive oil for frying to get the best results. If you’re using a different type of oil, make sure you are aware of its smoke point. You should keep the temperature between 350-375°F (175-190°C). Olive oil will begin to smoke if it goes above 400°F (200°C), so keep a close eye on it so you don’t burn the oil.

Details#

• ⏲️ Prep time: 20 minutes
• 🍳 Cook time: 30 minutes
• 🍽️ Servings: 6

Ingredients#

• 4 large russet potatoes, peeled
• 2 large eggs, beaten
• 3 tablespoons matzo meal or unbleached flour
• 1/4 cup white or yellow onion, grated
• 1/2 teaspoon salt, more to taste
• 1/4 cup olive oil for frying, more as needed

Directions#

1. Slice peeled potatoes and run through a food processor fitted with the grater attachment. If you don’t have a food processor, use a box grater.
2. Place shredded potatoes in a cheesecloth or several paper towels and squeeze over the sink, removing as much liquid as possible.
3. Place drained potatoes into a large bowl. Add eggs, matzo meal or flour, onion, and salt, and stir until completely combined.
4. Heat 1/4 inch of olive oil in a large frying pan over medium-high heat, being careful not to let the oil burn. The oil will be absorbed into the pancakes, so you will need to add more as you go. Make sure you allow a couple of minutes between batches for the cold oil to heat up.
5. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form patties about 1/2 inch (1.25 cm) thick. Cook until golden brown, 4 to 5 minutes per side.
6. Flip and repeat on the other side.
7. Remove and place gently on a paper towel-lined plate to let the oil drain while you cook any remaining latkes. You can also keep them on a baking sheet in a low-temperature oven while you cook the remaining batches. (Never microwave them!)
8. Serve hot with fresh applesauce and sour cream, or your favorite topping.