Latkes
Classic Potato Latkes with Perfect Golden Crust
These shredded potato pancakes achieve the ideal balance — crispy edges that shatter at first bite and tender, creamy centers. The secret lies in properly draining the potatoes and saving that precious starch for binding.
There's a moment in every latke's life that determines its fate — when the raw potato mixture first hits the hot oil and either seizes into a crispy, golden disk or dissolves into greasy mush. The difference comes down to one crucial step that most home cooks rush through: properly draining those shredded potatoes.
Latkes have been the centerpiece of Hanukkah celebrations for generations, but their appeal extends far beyond the eight nights of winter. These crispy potato pancakes work just as well alongside weekend eggs as they do at a holiday table. The technique is straightforward but unforgiving — you need hot enough oil to create that immediate sizzle, but not so hot that the outside burns before the inside cooks through.
What makes a perfect latke isn't just the golden exterior that shatters under your fork. It's the contrast between that crispy shell and the creamy, almost custard-like interior where the potato starch has worked its binding magic. Getting there requires patience with the draining process and confidence with the oil temperature. Rush either one, and you'll end up with soggy disappointment instead of crispy perfection.
Ingredients
- 1½ lbbaking potatoes (russets work best)
- ½ mediummedium yellow onion, peeled and quartered
- 1 largelarge egg
- 2 tbspmatzo meal or unseasoned dry breadcrumbs
- 1 tspkosher salt
- ⅛ tspfreshly ground black pepper
- 1 cupcanola oil or chicken schmaltz for frying
- sour cream, for serving(optional)
Instructions
- Preheat your oven to 200°F and set up two baking sheets — line one with paper towels and fit a wire cooling rack into the other. This staging system keeps finished latkes warm and crispy while you work through the batch.
- Scrub the potatoes thoroughly but leave the skin on — it adds texture and helps hold everything together. Cut each potato crosswise in half to fit your food processor feed tube.
- Using the shredding disk of your food processor, grate the potatoes and onion together. Work quickly once you start — potatoes begin oxidizing the moment they're cut.
- Bundle the grated mixture in a triple layer of cheesecloth, then gather the corners and tie them around a wooden spoon handle. Twist and squeeze aggressively over a bowl until no more liquid drips out — this step makes the difference between soggy and crispy latkes.
- Allow the drained liquid to sit undisturbed for a few minutes, then carefully pour off the brownish liquid while keeping the white potato starch that settled at the bottom. This starch is your natural binding agent.
- Add the squeezed potato-onion mixture, egg, matzo meal, salt, and pepper to the bowl with the reserved starch. Mix everything together with your fingers until evenly distributed — hands work better than spoons here. Let the mixture rest while you heat the oil.⏱ 10 min
- Pour oil into a large skillet to a depth of 1/4 inch and heat over medium-high heat. Test the temperature by dropping in a small pinch of the potato mixture — it should sizzle immediately and vigorously.
- Scoop 1/4 cup of the mixture onto a large spatula and flatten it into a 4-inch patty, pressing gently to compact. The edges should be relatively even but don't worry about perfect circles.
- Carefully slide the latke into the hot oil, starting from the edge closest to you. Fry until deeply golden-brown and crispy, about 4-5 minutes per side. Don't flip too early — wait for that deep color to develop.⏱ 5 min
- Lift the finished latkes onto the paper towel-lined baking sheet and let them drain for 2 minutes. This brief rest helps excess oil drip away without making them soggy.⏱ 2 min
- Serve immediately with sour cream for the best texture, or transfer to the wire rack in the warm oven where they'll stay crispy for up to 30 minutes. Just don't stack them or they'll steam and lose their crunch.
Tips & Tricks
- Save the potato starch that settles at the bottom of your draining bowl — it's nature's perfect binder and will help your latkes hold together better than any flour or breadcrumbs.
- Don't overcrowd the pan; fry only 3-4 latkes at a time to maintain oil temperature and ensure even browning.
- If your oil starts smoking, lower the heat slightly and let it cool for a minute before continuing — burnt oil will make your latkes taste bitter.
- For extra-crispy edges, press down gently with your spatula during the first minute of frying to ensure good contact with the oil.
- Leftover latkes reheat beautifully in a 400°F oven for 5-7 minutes — they'll crisp up almost like fresh.
Frequently Asked Questions
Can I make the potato mixture ahead of time?
It's best to fry latkes within 30 minutes of making the mixture. The potatoes will continue to release liquid and may darken if they sit too long, even with the starch added back in.
What's the best oil for frying latkes?
Canola oil works perfectly due to its neutral flavor and high smoke point. Chicken schmaltz (rendered chicken fat) is traditional and adds incredible flavor if you can get it.
Why are my latkes falling apart in the oil?
This usually means the potatoes weren't drained thoroughly enough or the oil temperature is too low. Make sure you squeeze out every drop of liquid and wait for that aggressive sizzle before adding more latkes.
Can I substitute sweet potatoes or other vegetables?
Regular baking potatoes work best because of their high starch content. Sweet potatoes contain more sugar and less starch, so they won't bind as well and may burn more easily.