Crispy Potato Latkes

Who doesn't love a crispy potato latke? With all my tips and tricks, you'll get a crispy result every time! You can even prepare ahead and reheat. Start crispy = reheats to crispy.

Ingredients You Need:

Potatoes, onions, eggs, baking powder, matzo meal, salt, white and black pepper, parsley, oil.

Grate the potatoes and onions in a food processor or by hand.  (I use the food processor, some people hand grate.)


Squeeze as much liquid out of the potato/onion mixture as you can. Use cheesecloth to help squeeze it all out.


Discard the strained liquid but keep the potato starch that accumulates at the bottom of the bowl. Add it to your batter.


In a separate bowl mix the eggs, baking powder, matzo meal, white and black pepper, salt, and parsley.


In a large bowl combine the egg mixture with the reserved potato starch and drained potatoes and onions.


Heat one 10- or 12-inch frying pan on the stove top with a ¼ – ½ inch of oil in it. Bring the oil temp to about 360°F.


Scoop some batter, flatten each one (use spatula) and do not crowd them. The oil temp will drop the more you add.


Turn them over when quite brown on one side and let the other side cook. Remove to a paper-towel-lined sheet pan.


Pro-tip: Salt the crispy pancakes as soon as you remove them from the pan - it's the magic finishing touch!


Serve with applesauce and sour cream, or something new like cranberry jam. Or lox and creme fraiche!



For detailed instructions, step-by-step photos and even more pro-tips, click on the link below.

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Other Great Hanukkah Recipes!

Baked or Fried Sufganiyot (jelly donuts)

Apricot Jam Chicken

Sweet and Sour Braised Brisket