Description

Crispy Classic Potato Latkes are a traditional fried potato pancake made with shredded Yukon Gold potatoes, onion, and a simple batter. These golden, crunchy latkes are perfect served warm with sour cream and fresh herbs, offering a deliciously savory treat perfect for holidays or anytime comfort food cravings strike.

Ingredients

Scale

Latke Mixture

1 ½ lbs Yukon Gold potatoes (or Russet, peeled and shredded)
1 small onion, shredded
2 large eggs, whisked
2 tbsp flour (or potato starch substitute)
¾ tsp kosher salt (or more to taste)
½ tsp baking powder

For Frying

½ cup avocado oil (or canola oil for frying)

For Serving

½ cup sour cream (or yogurt)
2 tbsp fresh dill (or chives or green onions)

Instructions

Preheat Oven: Preheat your oven to 250°F and line a large baking sheet with parchment paper. This warm oven will be used later to keep the latkes crispy and warm before serving.
Shred Potatoes and Onion: Use a food processor with a shredding attachment or a hand grater to shred the potatoes and onion. Cut the potatoes and onion into smaller pieces if needed to fit your processor.
Remove Excess Liquid: Place the shredded potatoes and onions into a cheesecloth, nut milk bag, or clean kitchen towel and squeeze out as much liquid as possible to avoid soggy latkes.
Combine Ingredients: Transfer the squeezed potatoes and onions into a large bowl. Add the whisked eggs, flour, baking powder, and salt. Mix well to create your latke batter and set aside while the oil heats up.
Heat Oil: Heat avocado or canola oil in a large skillet over medium-high heat. Adjust heat as necessary to maintain a consistent frying temperature. Prepare a plate lined with paper towels for draining cooked latkes.
Form and Fry Latkes: Drop 1 ½ to 2 tablespoons of batter per latke into the hot oil. Fry in batches of 6-7 without overcrowding. After 1 minute, gently press each latke down with a spatula to flatten and ensure even cooking.
Cook Until Golden: Fry the latkes for 2-3 minutes on one side until golden brown, then carefully flip and fry the other side for another 2-3 minutes until crisp and golden.
Drain and Keep Warm: Transfer fried latkes to the paper towel-lined plate to drain excess oil. Then place them on the prepared baking sheet in the oven to keep warm while you fry remaining batches.
Serve: Once all latkes are cooked, serve immediately with sour cream or yogurt and garnish with fresh dill, chives, or green onions for a classic, flavorful finish.

Notes

Removing excess moisture from potatoes and onions is key to achieving crispy latkes.
Do not overcrowd the skillet; frying in batches keeps the oil temperature high and ensures crispiness.
You can substitute potato starch for flour to keep the recipe gluten-free.
Adjust salt to your taste but keep at least ¾ tsp for balanced flavor.
Keeping finished latkes warm in a low oven prevents sogginess before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Frying
Cuisine: Jewish, Eastern European

Keywords: potato latkes, classic latkes, crispy latkes, fried potato pancakes, Hanukkah recipes, traditional latkes