Crispy Potato Latkes

 

Ingredients for Classic Potato Latkes

• 2 pounds russet potatoes (about 4 large)
• 1 medium yellow onion
• 2 large eggs, lightly beaten
• ¼ cup all-purpose flour or matzo meal
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• Vegetable oil for frying

How to Make Potato Latkes (Step-by-Step)

1. Grate the Potatoes and Onion

Peel the potatoes and onion. Using a box grater or food processor, grate them finely. Immediately transfer the mixture to a clean kitchen towel.

2. Remove Excess Moisture

This step is crucial. Twist and squeeze the towel firmly to remove as much liquid as possible. The drier the potatoes, the crispier the latkes will be.

3. Mix the Batter

Place the drained potato mixture into a large bowl. Add the eggs, flour, salt, and black pepper. Stir until just combined. Avoid overmixing.

4. Heat the Oil

Pour about ¼ inch of vegetable oil into a large skillet. Heat over medium-high until shimmering but not smoking.

5. Fry the Latkes