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Amazing 3-Step potato latkes for superb crispness

potato latkes
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Make the perfect, shatteringly crispy potato latkes every time. This recipe, brought to you by Amelia and Jacob, removes excess moisture for a guaranteed crisp exterior and tender inside, ideal for your next Hanukkah celebration or savory side dish.

Ingredients

Scale
  • 3 large russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying (about 1 inch deep)

Instructions

  1. Grate the potatoes and onion using the large holes of a box grater.
  2. Place the grated potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Twist tightly over the sink to squeeze out as much liquid as possible. This step is crucial for crispiness.
  3. Transfer the dried potato and onion mixture to a large bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
  5. Pour about 1 inch of oil into a heavy-bottomed skillet and heat over medium-high heat until it reaches 350°F (175°C).
  6. Drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 4 minutes per side, until deep golden brown and crisp.
  8. Remove the latkes with a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately with your favorite toppings, like applesauce or sour cream.

Notes

  • Removing almost all the liquid from the grated potatoes is the secret to achieving maximum crispness.
  • Keep the oil temperature consistent; if it drops too low, the latkes will absorb oil and become soggy.
  • These are best eaten immediately after frying for optimal texture.

Nutrition

Find it online: https://tasteportfolio.com/crispy-potato-latkes-recipe/