Potato latkes are traditional for Hanukkah and are the perfect comfort food for any other time of the year.
Yesterday I shared an updated version of my traditional Potato Pancake recipe, and today I’m sharing a crispier potato latke. Latkes are the perfect comfort food and are a traditional food served at Hanukkah. They are easy to make with no special skills required. That makes them not only great for the holiday season but also for any weeknight. They take just a few simple ingredients that you probably have in your pantry so they also work great anytime.
The best part about potato latkes is that they’re versatile and can be seasoned however you prefer. You can stick with the usual onion, salt and pepper or you can season them with your favorite fresh herbs. Depending on what seasonings you use, you’ll want to top them with applesauce or sour cream. Both are beloved traditional latkes toppings so go crazy and try both.
The key to this recipe is to get excess water out of your potatoes by squeezing them in cheesecloth or a clean kitchen cloth. Removing that moisture really helps them to crisp up.Print
- 2 lbs. potatoes (about 5–6 medium-sized potatoes), peeled or not
- 3 layers cheesecloth or clean cotton kitchen towel
- 2 egg, whisked
- 6 Tbsp. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 cup vegetable oil for frying (less or more)
- Preheat oven to 250F.
- Onto the cheesecloth, shred the potatoes using the larger holes of a box grater. Roll it all up and squeeze it over the sink to remove as much moisture as possible.
- Transfer potato to a large bowl. Add egg, flour, salt, garlic powder, onion powder, and pepper. Mix all ingredients with a spoon.
- In a large skillet heat about 2 – 3 tablespoons oil over medium heat. Scoop about 2 tablespoons potato mixture for each potato latke into the oil and reduce heat to medium-low. Add more latkes if you have space in the skillet but do not overcrowd them (4-5 at a time in a large skillet is best). Cook on one side until well-browned and crisp underneath, about 3 – 5 minutes. Flip and cook until crispy on the other side as well, 3-5 minutes.
- Remove latkes to a plate lined with a kitchen towel to drain off excess oil. Serve immediately or trasnfer to a wire baking rack over a baking sheet and put them in the preheated oven while you fry more batches.
- Add more oil to your skillet and repeat the cooking until all potato pancakes batter is used. Add more oil whenever necessary to help brown the latkes.