
Master the art of making perfectly crispy, golden-brown potato latkes with this traditional recipe. These savory pancakes are a holiday favorite, offering a satisfying crunch and a tender center that pairs beautifully with both sweet and savory toppings.
Coarsely grate the potatoes and onion into a large bowl using a box grater or a food processor fitted with a coarse grating blade.
Let the mixture rest for about 15 minutes to allow the potatoes and onions to release their natural juices. Drain off the liquid and let it sit for another 15 minutes until the mixture appears dry.
Transfer the mixture to a clean cheesecloth or kitchen towel and squeeze firmly to remove any remaining moisture. This step is crucial for achieving a crispy texture.
In a clean bowl, combine the dried potato-onion mixture with the eggs, flour (or matzoh meal), sea salt, and a generous pinch of black pepper. Mix thoroughly until well combined.
Pour oil into a large frying pan until it reaches a depth of 2-3cm. Heat over medium heat for a few minutes until the oil ripples.
Carefully spoon the mixture into the hot oil. Use 1 tablespoon for small latkes or 2 tablespoons for larger ones. Fry in batches to avoid overcrowding the pan.
Cook each side for about 2 minutes or until browned and crispy. Remove the latkes and place them on a plate lined with kitchen paper to drain.
Season with an extra sprinkling of salt while hot. Serve with traditional toppings like soured cream and smoked salmon garnished with chives, or simply with apple sauce.
For the absolute crispiest results, make sure your potato mixture is bone-dry before adding the eggs and flour. If you are preparing these for a crowd, keep the finished latkes warm in a 200°F (100°C) oven on a wire rack to maintain their crunch.





