Quick & Easy Potato Latkes
Golden, crispy, and perfectly seasoned, these Potato Latkes are easy to make and naturally gluten-free. Perfect for holidays or everyday meals, they pair beautifully with applesauce or sour cream. High in fiber and protein, they make a wholesome, satisfying dish for any occasion.
Equipment
- 1 Large mixing bowl
- 1 Grater
- 1 Cheesecloth or clean kitchen towel
- 1 Large skillet or cast-iron pan
- 1 Spoon
- 1 Wire rack lined with paper towels
- 1 Spider or skimmer
Ingredients
- 5 lbs russet potatoes peeled
- 2 large sweet onions
- 4 large eggs lightly beaten
- ½ – ¾ cup matzo meal or substitute potato starch/flour
- ½ Tbsp kosher salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- 1 –2 large bottles canola oil for frying
Instructions
- Prepare and Soak the Potatoes: Peel all the russet potatoes and place them into a large mixing bowl filled with warm water. Using warm water helps reduce oxidation and prevents the potatoes from turning gray. Allow them to sit for about 10 minutes. Drain the potatoes and refill the bowl with fresh warm water. Repeat this soaking and draining process a total of three times, until the water is mostly clear and there are very few bubbles on the surface. This process removes excess starch, which is key to achieving light and crispy latkes.
- Drain and Squeeze Excess Moisture: Once the potatoes have been soaked, it’s essential to remove as much moisture as possible. Working in small batches, transfer the grated potatoes into a clean cheesecloth, kitchen towel, or even a thin pillowcase. Twist and squeeze firmly to extract all excess water. The drier the potatoes, the crispier the latkes will fry. After squeezing, transfer the drained potatoes back into a large mixing bowl and set aside.
- Grate and Prepare the Onions: Peel and grate the sweet onions using a box grater or food processor. Onions add both flavor and moisture to the latkes, so be sure not to skip this step. Place the grated onions in a clean kitchen towel or cheesecloth and squeeze out excess liquid, just as you did with the potatoes. Add the drained onions to the bowl of grated potatoes.
- Combine Eggs and Binding Ingredients: Crack the eggs into a small bowl and lightly beat them with a fork. Reserve about ¼ of the eggs for adjustments later. Pour the majority of the eggs into the potato and onion mixture. Add the matzo meal (or substitute potato starch/flour), kosher salt, freshly ground black pepper, and baking powder. Mix thoroughly with your hands or a sturdy spoon until all ingredients are evenly incorporated. The mixture should hold together but still be slightly loose; if it feels too dry, add a little of the reserved egg until you achieve the right consistency.
- Heat the Oil for Frying: Pour enough canola oil into a large skillet or cast-iron pan so that it is about ½ inch deep. Heat the oil over medium-high heat until it reaches 400°F (204°C). You can test readiness by dropping a tiny bit of the latke mixture into the oil; it should sizzle immediately and begin browning. Properly heated oil ensures a crispy exterior while keeping the inside tender.
- Shape and Fry the Latkes: Using a spoon, scoop about 1–2 tablespoons of the latke mixture and gently drop it into the hot oil. Avoid overcrowding the pan to ensure even cooking and crispiness. Using the back of the spoon, press each latke lightly to flatten it to about ¼ inch thickness.Fry for 2–3 minutes on the first side, or until the edges are golden brown. Carefully flip each latke using a spatula or spider/skimmer and fry the other side for 1–2 minutes until golden and crisp.
- Drain and Season Immediately: Once cooked, transfer the latkes to a wire rack lined with paper towels to drain any excess oil. While still warm, sprinkle lightly with kosher salt. This step enhances the flavor and ensures every bite is perfectly seasoned. Repeat the frying process with the remaining latke mixture, reheating the oil as needed between batches.
- Keep Warm for Serving (Optional): If you are preparing multiple batches, preheat your oven to 250°F (121°C) and place a baking sheet inside. As latkes finish frying, transfer them to the warm oven to keep them crisp until all batches are ready. This allows you to serve everyone at once without losing texture or heat.
- Serve and Pair: Serve the latkes immediately for the best texture. They pair wonderfully with traditional toppings such as applesauce, sour cream, or smoked salmon. You can also experiment with other accompaniments like yogurt dips, herbed sauces, or roasted vegetables. The combination of crispy exterior and tender, flavorful interior makes these latkes irresistible for any occasion.
- Storage and Make-Ahead Tips: Latkes can be made ahead of time and stored in the refrigerator for up to 3 days in airtight containers. To reheat, place them on a baking sheet and bake at 350°F (177°C) for 10–15 minutes, or until warmed through. For longer storage, freeze completely cooled latkes on a parchment-lined baking sheet for 2–3 hours, then transfer to a freezer-safe container. Reheat from thawed or frozen in the oven for a crispy, fresh-tasting result.
Notes
- Use russet potatoes for the best texture and crispiness.
- Squeezing out excess water from both potatoes and onions is crucial for light, golden latkes.
- Matzo meal, potato starch, or flour can be used as a binder. Adjust slightly depending on moisture content.
- Fry latkes in batches to avoid overcrowding the pan, which helps maintain crispiness.
- Keep cooked latkes warm in a 250°F (121°C) oven if making multiple batches.
- Latkes can be made ahead, refrigerated, or frozen for convenient meal prep.
- Experiment with toppings: traditional applesauce or sour cream, smoked salmon, or even fresh herbs for variety.
