Crispy Potato and Onion Latkes Recipe

Introduction

Latkes are crispy, golden potato pancakes that bring comfort and tradition to any table. Perfectly crunchy on the outside and tender inside, they make a delicious snack or side dish for celebrations and everyday meals alike.

Ingredients

• 3/4 yellow onion (about 6 oz.), peeled, cut into 3 wedges
• 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered
• 1 large egg
• 1/4 cup matzo meal
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• Neutral oil, for frying (1 1/2 to 2 cups)

Instructions

1. Step 1: Using a food processor with the coarse grating disc, grate the onion first, then grate the potatoes on top of the onion. Transfer the grated mixture to the center of a clean kitchen towel. Gather the towel corners and tightly squeeze over a clean bowl to remove as much liquid as possible.
2. Step 2: In a large bowl, whisk the egg. Add the grated potato and onion, then sprinkle with matzo meal, salt, and pepper. Gently pour off any remaining liquid from the potato mixture bowl. Pour any starch settled at the bottom of the bowl into the egg mixture. Fold everything together with a rubber spatula until combined.
3. Step 3: Place a wire rack on a baking sheet near the stove for draining cooked latkes. Pour oil into a large, preferably cast-iron, skillet to a depth of 1/4 inch. Heat over medium-high heat until the oil reaches 350°F or a small amount of batter sizzles immediately upon contact.
4. Step 4: Using a 1/4-cup measuring cup, scoop the latke batter and shape each into patties about 3 1/2 inches wide. Working in batches of 3 or 4, carefully slide the latkes into the hot oil using a metal fish spatula.
5. Step 5: Fry the latkes without moving them for 3 to 4 minutes until golden brown on the bottom. Flip carefully and cook for another 2 to 3 minutes until the other side is also golden brown. Transfer cooked latkes to the wire rack and immediately season with salt. Repeat with remaining batter.

Tips & Variations

• For extra crispiness, grate potatoes just before cooking and remove as much liquid as possible.
• Substitute matzo meal with plain breadcrumbs if matzo meal is unavailable.
• Add finely chopped fresh herbs like chives or parsley for a fresh flavor boost.
• Serve with classic toppings such as sour cream or applesauce for traditional enjoyment.

Storage

Store cooked latkes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 375°F oven for about 10 minutes to regain crispness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make latkes ahead of time?

Yes, you can prepare the batter ahead and refrigerate it for a few hours, but it’s best to fry them just before serving for maximum crispiness.

What type of potatoes work best for latkes?

Russet or Idaho potatoes are ideal because they have a higher starch content, which helps the latkes hold together and develop a crispy texture.