Description
This recipe for Crispy Potato Latkes offers a chef-tested, elevated appetizer perfect for Hanukkah or any occasion. Made with russet potatoes, sweet onions, and matzo meal, these golden, crispy latkes are fried to perfection and served with traditional accompaniments like applesauce or sour cream. The detailed preparation ensures maximum crispness and flavor.
Ingredients
Scale
Potato Mixture
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 large eggs, slightly beaten
- ½ – ¾ cup matzo meal (or substitute potato starch or flour)
- ½ tablespoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
For Frying
- 1-2 large bottles of canola oil
Instructions
- Prepare Potatoes: Peel and grate the russet potatoes, then immediately place them in a mixing bowl filled with warm water. Let them soak for 10 minutes, drain, and repeat this process two more times until very few bubbles appear on the water surface.
- Drain Potatoes: Use a large cheesecloth, kitchen towel, or clean pillowcase to squeeze out all excess moisture from the grated potatoes. Place the drained potatoes into a large mixing bowl.
- Prepare Onion and Mix: Grate the onions and squeeze out any excess water. Add the grated onions to the potatoes along with most of the beaten eggs (start with 3 eggs, reserving the rest), matzo meal, kosher salt, baking powder, and freshly ground black pepper. Mix thoroughly. If the mixture is too dry, gradually add more eggs until the desired consistency is reached.
- Heat Oil: Pour canola oil into a large skillet or cast-iron pan to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 400°F (204°C).
- Fry Latkes: Drop 1-2 tablespoons of batter into the hot oil, making sure not to overcrowd the pan. Use the back of a spoon to flatten each latke to a thin layer. Fry for 2-3 minutes on one side until golden brown, then carefully flip and cook the other side for 1-2 minutes until crisp and golden.
- Drain and Season: Remove fried latkes with a spider or skimmer and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt.
- Serve or Keep Warm: Repeat frying with remaining batter. Serve latkes immediately with homemade applesauce or sour cream, or keep warm on baking sheets in an oven preheated to 250°F (121°C) until ready to serve.
Notes
- Make-ahead: Latkes can be prepared in advance and refrigerated for up to 3 days.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or up to 1 week if doubled or tripled.
- Reheating: Warm in a 350°F (177°C) oven on a baking sheet for 10-15 minutes until heated through.
- Freezing: Freeze cooled latkes on a parchment-lined baking sheet for 2-3 hours until solid, then transfer to freezer-safe containers for up to 3 months.
- Reheat from frozen by thawing overnight in the refrigerator, then baking at 350°F (177°C) for 10-15 minutes.
- Matzo meal can be substituted with potato starch or flour for different textures.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 90 mg
