Why You’ll Love This Recipe

• Achieves an incredibly crispy, non-greasy texture.
• Utilizes a key technique involving potato starch for superior binding and crispness.
• Made with simple, accessible ingredients.
• Perfect for Hanukkah, holidays, or as a savory side dish year-round.

Equipment You’ll Need

• Box grater or food processor with a grating disk
• Large mixing bowl
• Second large bowl
• Cheesecloth or a clean, thin kitchen towel
• Large, heavy-bottomed skillet (cast iron is excellent)
• Metal spatula or tongs
• Wire cooling rack
• Baking sheet

Ingredients

• 2 lbs (about 4 medium) Russet potatoes, scrubbed
• 1 medium yellow onion
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour or matzo meal
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt, plus more for sprinkling
• 1/2 teaspoon freshly ground black pepper
• Neutral oil for frying (such as canola, grapeseed, or vegetable oil), about 1/2 to 1 cup

Instructions

1. Set up your station: Place the wire rack over a baking sheet and have it nearby. Grate the potatoes and onion using a box grater or a food processor. For a classic texture, use the large holes of a box grater. Alternate grating a piece of potato and a piece of onion; the onion’s sulfur compounds help prevent the potato from oxidizing and turning brown too quickly.
2. The most important step: Squeeze the moisture out. Transfer the grated potato and onion mixture to the center of a large piece of cheesecloth or a clean kitchen towel. Gather the corners and twist tightly, wringing out as much liquid as humanly possible over a large bowl. You will be surprised how much liquid comes out. The drier the mixture, the crispier the latke. Set the squeezed potato mixture aside in a separate bowl.
3. Harvest the ‘secret ingredient’: Let the bowl of squeezed liquid sit undisturbed for 5-10 minutes. You will see a thick, white substance settle at the bottom. This is pure potato starch, a key binder and crisping agent. Carefully pour off and discard the watery liquid from the top, leaving the concentrated potato starch sludge at the bottom. Scrape this starch and add it back into the bowl with the squeezed potato and onion mixture.
4. Form the batter: To the potato mixture, add the beaten egg, flour (or matzo meal), baking powder, 1 1/2 teaspoons of salt, and pepper. Mix gently with a fork until just combined. Do not overmix.
5. Heat the oil: Pour oil into your large skillet to a depth of about 1/4 to 1/2 inch. Heat over medium-high heat until the oil is shimmering and a small piece of the potato mixture sizzles immediately upon contact (about 350-375°F or 175-190°C).
6. Fry the latkes: Scoop about 2-3 tablespoons of the mixture for each latke. Gently flatten it into a pancake about 1/2-inch thick. Carefully place the latkes into the hot oil, being sure not to overcrowd the pan (work in batches of 3-4).
7. Cook until golden and crispy: Fry for about 3-5 minutes per side, until deep golden brown and crispy. Use a spatula to peek underneath before flipping. Adjust the heat as necessary to prevent burning while ensuring they cook through.
8. Drain and season: Using tongs or a spatula, transfer the cooked latkes to the prepared wire rack to drain. Draining on a rack instead of paper towels prevents them from steaming and becoming soggy. Immediately sprinkle with a little extra kosher salt. Repeat with the remaining batter, adding more oil to the skillet as needed between batches.

Expert Cooking Tips

• Use Russet Potatoes: Their high starch and low moisture content are essential for achieving a crispy result. Waxy potatoes will result in a gummier texture.
• Oil Temperature is Key: If the oil is not hot enough, the latkes will absorb too much and become greasy. If it’s too hot, the outside will burn before the inside is cooked. Maintain a consistent medium-high heat.
• Work Quickly: Once you mix the batter, it will start to release more moisture. Fry the latkes as soon as the batter is mixed for the best texture.
• Press Gently: When forming the latkes, press them into thin patties. Thicker latkes will have a hard time getting crispy all the way through.

Substitutions and Variations

For a gluten-free version, substitute the all-purpose flour with matzo meal specifically labeled ‘gluten-free’ or a cup-for-cup gluten-free flour blend. For a different flavor profile, you can use sweet potatoes, but note they have a higher moisture content and may not become as crispy. Shallots can be used in place of the yellow onion for a milder, more delicate flavor.

Common Mistakes to Avoid

The single biggest mistake is not removing enough moisture from the grated potatoes. Squeeze, and then squeeze again. The second mistake is overcrowding the pan, which drastically lowers the oil’s temperature and leads to steaming rather than frying. The third common error is draining latkes on paper towels, which traps steam and softens the crispy crust you worked so hard to create. Always use a wire rack.

Serving Suggestions

The classic accompaniments are the best: serve hot latkes with a generous dollop of sour cream or crème fraîche and a side of applesauce (chunky or smooth). For a more elegant presentation, top with smoked salmon, a sprig of fresh dill, and a sprinkle of capers. A simple garnish of finely chopped chives also adds a fresh, savory note.

Storage and Reheating Tips

Latkes are best eaten immediately. However, if you have leftovers, let them cool completely on the wire rack. Store them in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispness, place them in a single layer on a baking sheet and bake in a preheated oven at 375°F (190°C) for 5-10 minutes, or until hot and crispy. An air fryer also works exceptionally well for reheating.

Frequently Asked Questions

Can I make the latke batter ahead of time?

It is not recommended. The grated potatoes will oxidize and turn grey, and the mixture will continue to release water, resulting in a soggy batter. For best results, mix the batter right before you plan to fry.

Can I freeze potato latkes?

Yes! This is a great way to get ahead for a party. Fry the latkes as directed and let them cool completely on a wire rack. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer the frozen latkes to a freezer-safe bag or container. Reheat directly from frozen in a 375°F (190°C) oven until hot and crisp.

Why are my latkes falling apart in the pan?

This is usually due to one of two things: the mixture is too wet, or there isn’t enough binder. Make sure you squeezed the potatoes thoroughly and, crucially, that you added the reserved potato starch back into the mix. The combination of the egg, flour, and natural potato starch should hold them together perfectly.

Conclusion

By embracing the ‘secret’—aggressively squeezing out moisture and then reclaiming the powerful potato starch—you unlock the door to latke perfection. No longer will you need to settle for anything less than a supremely crispy, flavorful potato pancake. This recipe is a testament to the idea that simple ingredients, treated with the right technique, can create something truly extraordinary. Enjoy the process, the incredible aroma that will fill your kitchen, and of course, the delicious results.