Of course! Crispy, golden potato latkes are a classic for a reason. The secret lies in removing as much moisture as possible from the potatoes. Here’s a tried-and-true recipe for the crispiest latkes, along with a few options for delicious creamy dipping sauces.
Classic Crispy Potato Latkes
This recipe uses a simple technique for maximum crispiness.
Prep Time: 25 minutes (plus draining)
Cook Time: 20-25 minutes
Yields: About 12-14 latkes
Ingredients for the Latkes
· 2 lbs russet or Yukon Gold potatoes (about 4 large), peeled
· 1 small yellow onion
· 2 large eggs, lightly beaten
· ¼ cup all-purpose flour or matzo meal
· 1 teaspoon salt
· ½ teaspoon black pepper
· Oil for frying (high smoke point oil like vegetable, canola, or peanut oil)
Instructions
- Grate and Drain (The Most Important Step!):
· Grate the potatoes and onion using the large holes of a box grater or the shredding disk of a food processor.
· Immediately transfer the mixture to a large, clean kitchen towel or several layers of cheesecloth.
· Twist the towel tightly over the sink and squeeze with all your might to wring out as much liquid as possible. This liquid is the enemy of crispiness! - Mix the Batter:
· Place the drained potato-onion mixture in a large bowl.
· Add the beaten eggs, flour, salt, and pepper. Mix gently until everything is just combined. Do not overmix. - Fry to Perfection:
· Pour enough oil into a large skillet (cast iron is ideal) to cover the bottom by about ¼ inch. Heat over medium-high heat until the oil shimmers (around 350°F/175°C).
· Working in batches to avoid crowding, carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten them slightly with the back of your spoon to form pancakes.
· Fry for 3-5 minutes per side, until deeply golden brown and crispy on both edges. - Drain and Serve:
· Use a slotted spatula to transfer the cooked latkes to a wire rack set over a baking sheet. This keeps them crispy. If you don’t have a rack, use a paper towel-lined plate, but don’t let them sit too long or they can get soggy.
· Sprinkle with a little extra salt while they’re still hot.
· Serve immediately with your chosen creamy dipping sauce.
Creamy Dipping Sauces
Here are three fantastic options, from classic to herby.
- Classic Apple-Horseradish Sour Cream
· 1 cup sour cream or Greek yogurt
· 2 tablespoons apple sauce
· 1-2 tablespoons prepared horseradish (to taste)
· 1 tablespoon chopped fresh chives or dill
· Salt and pepper to taste
Method: Mix all ingredients in a bowl. Chill for 30 minutes to let the flavors meld.
- Creamy Dill & Garlic Sauce
· 1 cup sour cream or plain Greek yogurt
· 2 tablespoons mayonnaise
· 1 small garlic clove, minced
· 2 tablespoons fresh dill, finely chopped
· 1 teaspoon lemon juice
· Salt and pepper to taste
Method: Whisk all ingredients together. Adjust seasoning and chill before serving.
- Smoked Paprika & Chive Dip
· ½ cup sour cream
· ½ cup mayonnaise
· 1 teaspoon smoked paprika, plus more for garnish
· 2 tablespoons finely chopped fresh chives
· 1 teaspoon Dijon mustard
· Salt to taste
Method: Combine all ingredients in a bowl. Garnish with an extra sprinkle of paprika.
Pro Tips for the Crispiest Latkes
· Don’t Skimp on Oil: You’re pan-frying, not sautéing. Enough oil should come about halfway up the sides of the latkes for proper browning.
· Keep the Oil Hot: Let the oil come back up to temperature between batches. If the oil is too cool, the latkes will absorb it and become greasy.
· Work Quickly: Once the potatoes are grated, they start to oxidize and release more water. Have everything ready to go and fry soon after mixing.
· Test Your Oil: Drop a small piece of the potato mixture in the oil. If it sizzles immediately, the oil is ready.
· Make-Ahead Tip: You can keep cooked latkes warm and crispy in a 200°F (95°C) oven on a wire rack set over a baking sheet for up to an hour.
Enjoy your perfectly crispy, golden potato latkes! They’re a truly irresistible treat.