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Classic Potato Latkes Recipe
Ash Tyrrell

Classic Potato Latkes Recipe

I still remember the first time I pulled a batch of homemade potato latkes out of the hot oil and watched the edges turn that perfect deep golden brown. I had no idea something made from just potatoes, onion, and a few pantry staples could taste this good.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 large Russet potatoes about 1 pound, scrubbed and cut into quarters — starchy potatoes like Russets fry up crispier than waxy varieties
  • 1 large onion about 8 ounces, peeled and quartered — adds sweetness and helps pull extra moisture out of the potato mixture
  • 2 large eggs — this is what binds everything together so your latkes hold their shape
  • 1/2 cup all-purpose flour — gives the batter structure without making it gummy
  • 2 teaspoons coarse kosher salt or 1 teaspoon fine sea salt, plus more for sprinkling — season the mixture, not just the top, for the best flavor
  • 1 teaspoon baking powder — this is my little secret for a lighter fluffier interior
  • 1/2 teaspoon freshly ground black pepper — freshly cracked makes a noticeable difference over pre-ground
  • Neutral oil such as safflower for frying — a high smoke point oil keeps the latkes from tasting burnt

Method
 

  1. I run the potatoes and onion through my food processor fitted with the coarse grating disc. This takes seconds and gives a much more even shred than a box grater. If you don't have a food processor, a box grater works fine too, just expect a little more arm work.
  2. This step matters more than people think. I pile the grated mixture into a clean kitchen towel and twist it tightly over the sink until almost no liquid drips out. The drier the mixture, the crispier your latkes will turn out.
  3. I transfer the dry potato and onion shreds to a large bowl, then add the eggs, flour, salt, baking powder, and pepper. I stir just until everything is combined, since overmixing can make the batter dense instead of light.
  4. I pour about a quarter inch of oil into a heavy skillet and heat it over medium-high until it shimmers. Testing with a small drop of batter first helps me know the oil is ready before I commit a full batch.
  5. I spoon portions of the mixture into the hot oil and flatten each one gently with a spatula into a disc shape. I let them fry undisturbed until the edges turn golden brown and crisp, which usually takes about five minutes per side.
  6. Once the bottom is deeply golden, I carefully flip each latke and let the other side crisp up the same way. I keep the heat steady so the inside cooks through without the outside burning.
  7. As soon as each batch comes out of the pan, I set them on a paper towel-lined plate and sprinkle with a little extra salt while they're still hot. That warm salt sticks beautifully and boosts the flavor instantly.

Notes

  • I always squeeze the potato mixture twice if it still feels wet, since one pass isn't always enough.
  • I fry in small batches so the oil temperature doesn't drop, which keeps every latke crisp instead of soggy.
  • I keep cooked latkes warm in a low oven on a wire rack instead of stacking them, so they stay crunchy.
  • I grate the potatoes right before mixing since they brown quickly once exposed to air.
  • I taste a tiny bit of the raw batter for seasoning before frying the whole batch.