Name: Crispy Classic Potato Latkes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Jewish
Ingredients: 1 ½ lbs Yukon Gold potatoes (or Russet, peeled and shredded); 1 small onion (shredded); 2 large eggs (whisked); 2 tbsp flour (or substitute with potato starch); ¾ tsp kosher salt (or more to taste); ½ tsp baking powder; ½ cup avocado oil (or canola oil for frying); ½ cup sour cream (or yogurt); 2 tbsp fresh dill (or chives or green onions)

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Introduction

Crispy classic potato latkes are a delightful treat perfect for holidays or anytime comfort food calls your name. These golden, crunchy fritters made from shredded potatoes and onions are easy to prepare and delicious served with sour cream and fresh herbs. Get ready to enjoy a traditional snack with a satisfying crisp.

Three white speckled plates each hold golden brown potato pancakes that are slightly crispy on the edges, with dollops of white sour cream on top sprinkled with finely chopped green herbs. Each plate has two or three pancakes arranged flat. On the center right plate, a pair of black and gold forks rest at the edge. A small white bowl filled with finely chopped green herbs sits nearby on a soft, light pink cloth. The whole scene is set on a white marbled surface with a sprig of yellow flowers at the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs Yukon Gold potatoes (or Russet, peeled and shredded)
1 small onion (shredded)
2 large eggs (whisked)
2 tbsp flour (or potato starch)
¾ tsp kosher salt (or more to taste)
½ tsp baking powder
½ cup avocado oil (or canola oil for frying)
½ cup sour cream (or yogurt)
2 tbsp fresh dill (or chives or green onions)

Instructions

Step 1: Preheat your oven to 250°F and line a large baking sheet with parchment paper to keep the latkes warm and crisp while frying.
Step 2: Shred the potatoes and onion using a food processor with a shredding attachment or a hand grater. Cut potatoes and onion if needed to fit in the processor.
Step 3: Place the shredded potatoes and onion in a cheesecloth, nut milk bag, or clean kitchen towel, and squeeze out as much liquid as possible.
Step 4: Transfer the drained mixture to a large bowl. Add the whisked eggs, flour, baking powder, and salt. Mix well and set aside while heating the oil.
Step 5: Heat avocado or canola oil in a large skillet over medium-high heat. Adjust the heat between medium and medium-high to maintain oil temperature. Prepare a plate lined with paper towels for draining.
Step 6: Drop 1 ½ to 2 tablespoon scoops of the potato mixture into the hot oil. Cook for 1 minute, then gently press down with a spatula to flatten. Do not crowd the skillet; fry in batches of 6 or 7.
Step 7: Fry latkes until golden brown on the first side, about 2-3 minutes. Flip carefully and cook the other side for another 2-3 minutes until crisp and golden. Transfer to the paper towel-lined plate, then move to the baking sheet in the oven to keep warm.
Step 8: Repeat with the remaining batter. This recipe yields about 22 to 26 latkes depending on size. Serve immediately with sour cream and fresh dill, chives, or green onions.

Tips & Variations

For extra crispiness, squeeze out as much moisture as possible from the shredded potatoes and onion before mixing.
Swap sour cream for Greek yogurt for a tangy, healthier topping.
Try mixing fresh herbs like dill, chives, or green onions directly into the batter for enhanced flavor.
Use potato starch instead of flour for a gluten-free option.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up view of golden brown corn fritters stacked inside a white enamel tray with a red rim, lined with white paper towels. The fritters have a round shape with uneven edges, showing crisp, textured surfaces with bits of corn kernels visible inside. The fritters are piled on top of each other, some overlapping, creating a sense of depth. The tray sits on a white marbled surface, enhancing the warm, crispy look of the fritters. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the latkes batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to a few hours before frying. Make sure to stir the mixture before cooking to recombine any settled ingredients.

What type of oil is best for frying latkes?

Oils with a high smoke point like avocado oil or canola oil work best to achieve a crispy exterior without burning. Avoid using olive oil as it has a lower smoke point and can affect flavor.