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Best Crispy Potato Latkes: Easy Budget-Friendly Family Dinner

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These crispy potato latkes are a game-changer for busy families. Made with simple pantry ingredients, they deliver golden, shatteringly crispy edges and tender insides in under 30 minutes.

Ingredients

Scale
  • 4 medium Russet potatoes (about 2 pounds or 900g), peeled
  • 1 small yellow onion (about 150g), peeled
  • 2 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil (or avocado oil), for frying (more if needed)
  • Sour cream or Greek yogurt (for serving, optional)
  • Applesauce (for serving, optional)
  • Chopped fresh chives or dill (for serving, optional)

Instructions

  1. Prep the potatoes and onion. Peel the potatoes and onion. Grate them using the large holes of a box grater or the grating disc of your food processor. Work quickly to prevent browning.
  2. Squeeze out the liquid. Place the grated potatoes and onion in the center of a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible. Keep squeezing until barely any moisture comes out (about 30 seconds).
  3. Mix the batter. Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir until well combined. The mixture should hold together when pressed. If too wet, add another tablespoon of flour.
  4. Heat the oil. Place your skillet over medium-high heat and add enough oil to coat the bottom generously (about ¼ cup). Let it heat for 2-3 minutes. Test by dropping a tiny piece of potato mixture; it should sizzle immediately.
  5. Form and fry the latkes. Using about 2 tablespoons of mixture per latke, carefully drop it into the hot oil. Gently flatten with the back of a spatula to form a round patty about ¼-inch thick. Cook 3-4 latkes at a time. Cook for 3-4 minutes per side, until deep golden brown and crispy.
  6. Drain and keep warm. Transfer cooked latkes to a plate lined with paper towels or a wire rack set over a baking sheet. Sprinkle with a tiny pinch of salt while hot. Keep warm in a 200°F (95°C) oven while cooking remaining batches.
  7. Repeat with remaining mixture. Add more oil to the pan as needed between batches. The oil level should always cover the bottom of the pan. If the oil starts smoking, reduce the heat slightly.
  8. Serve immediately. Latkes are best eaten fresh and hot. Serve with sour cream and applesauce on the side.

Notes

The key to crispy latkes is squeezing out every drop of moisture from the potatoes. Let the batter rest for 2-3 minutes after mixing to allow flour to absorb moisture. Don’t overcrowd the pan to maintain oil temperature. For make-ahead, grate potatoes up to an hour ahead and keep submerged in cold water. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a skillet with oil or in an air fryer for best crispiness.

Nutrition

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