How to Make Crispy Potato Latkes

Crispy Potato Latkes

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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.

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Ingredients You Need:

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

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

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

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

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

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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.

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

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

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

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

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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!

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