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Guaranteed Crispy potato latkes in 15 Minutes

potato latkes
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Make perfect, golden-brown potato latkes every time. This recipe focuses on removing excess moisture from the potatoes to guarantee a super crispy exterior and tender inside, ideal for your holiday table or any day you crave comfort food.

Ingredients

Scale
  • 3 large Russet potatoes (about 1.5 lbs), peeled
  • 1 small yellow onion, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying (about 1 inch deep in the skillet)

Instructions

  1. Grate the potatoes using the large holes of a box grater.
  2. Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink to squeeze out as much liquid as possible. This step is key for crispiness.
  3. Transfer the dried potatoes and the grated onion to a large bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the potato mixture. Mix quickly until just combined. Do not overmix.
  5. Pour about 1 inch of oil into a heavy-bottomed skillet and heat over medium-high heat until it reaches about 350°F (175°C).
  6. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Do not crowd the pan.
  7. Fry for 3 to 4 minutes per side, until deeply golden brown and crisp.
  8. Remove the latkes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve immediately with your favorite toppings like applesauce and sour cream.

Notes

  • Squeezing the potatoes completely dry is the most important step for achieving maximum crispness.
  • For extra flavor, you can substitute 1 tablespoon of potato starch for the flour.
  • Keep the oil temperature consistent; if it drops too low, the latkes will absorb oil and become soggy.

Nutrition

Find it online: https://whiskdaily.com/crispy-potato-latkes-recipe/