Light & Crispy Potato Latkes
Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 eggs
slightly beaten
- ½ - ¾ cup matzo meal
can substitute potato starch or flour
- ½ Tbsp salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- 1-2 large bottles of canola oil
Directions
- 1
Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and re-cover with warm water, repeating the process a total of 3 times. You'll know you're done when there are very few bubbles at the top of the bowl.
- 2
Squeeze out excess moisture. Working in batches and using a large cheese cloth, kitchen towel, or even an old pillow case, squeeze out all excess moisture from potatoes. Place drained potatoes in a large mixing bowl.
- 3
Meanwhile, grate onions and ring out any excess water. Add onion to potatoes, along with most of the eggs (I'll begin by using ¾ of them, reserving the rest) , matzo meal, Kosher salt, baking powder, and black pepper, then mix well. If mixture seems too dry, add more egg a little at a time.
- 4
Heat enough oil to fill a pan about ½”. When oil reaches 400F, drop about 1-2 Tbsp of latke batter into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2-3 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.
- 5
Drain on paper towels, then serve! Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of Kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250F. Serve with homemade applesauce or sour cream.
Light & Crispy Potato Latkes
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About this Recipe
Craving potato latkes that are truly light and incredibly crispy? This beloved recipe, passed down from a mother-in-law renowned for making the best potato pancakes, delivers perfectly golden results every time. While traditionally a Hanukkah staple, these delicious latkes are fantastic for any meal, any time of year.
What sets these potato latkes apart is their unmatched crispiness and golden-brown exterior. They’re crafted with a simple, yet powerful combination of grated russet potatoes, sweet onions, eggs, and matzo meal, all pan-fried to perfection. You'll find these latkes achieve that elusive balance of tender interior and shatteringly crisp crust that makes them truly special.
Prepare for a sensory delight: each bite of these latkes offers a satisfying crunch followed by the comforting flavor of savory potato and onion. They are cooked until beautifully golden, developing a rich depth of flavor that is both hearty and light. This recipe naturally fits a dairy-free diet, and if you opt for potato starch or flour alternatives, you can easily keep them gluten-free, ensuring everyone can enjoy these delightful potato pancakes.
For those with specific dietary needs or pantry staples, this recipe offers flexibility. If matzo meal isn't on hand, you can successfully substitute it with potato starch for a gluten-free option, or use all-purpose flour. This simple swap ensures you can enjoy these crispy latkes regardless of your ingredient availability.
These exceptional latkes are ideal for festive holiday gatherings, like Hanukkah, or as a comforting side dish for a weekend brunch. Serve them alongside classic accompaniments such as tangy applesauce and cool sour cream, or elevate them with elegant slices of smoked salmon for a truly memorable experience.