These homestyle crispy potato pancakes (classic latkes) feature a wonderfully golden, crunchy exterior and a tender, savory interior. Getting that signature crispiness comes down to one essential culinary step: removing excess moisture from the grated potatoes before cooking.
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Servings: 4 (makes about 8 to 10 pancakes)
Ingredients
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The Base:
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2 pounds russet potatoes (about 3 medium potatoes), peeled and scrubbed
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1 small yellow onion, peeled
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2 large eggs, lightly beaten
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3 tablespoons all-purpose flour (or matzo meal/potato starch)
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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The Fry:
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1/2 cup neutral cooking oil with a high smoke point (avocado, canola, or grapeseed oil) for shallow frying
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Instructions
1. Grate the Potatoes and Onion
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Using the coarse side of a box grater (or the grating disc of a food processor), grate the peeled potatoes and the onion.
2. Wring Out the Moisture (The Secret to Crispiness)
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Transfer the grated potato and onion mixture into the center of a clean, lint-free kitchen towel or a cheesecloth.
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Gather the corners of the towel tightly over a sink and squeeze with all your might to twist and wring out as much liquid as possible. The drier the potatoes, the crispier your pancakes will fry.
3. Mix the Batter
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Transfer the squeezed potato mixture into a large mixing bowl. It will look slightly clumpy; use a fork to fluff it apart.
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Add the beaten eggs, flour (or starch), kosher salt, and black pepper. Stir thoroughly until all the shreds are evenly coated and bound together.
4. Heat the Oil
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Pour the neutral oil into a large heavy-bottomed skillet (cast iron works exceptionally well) until it reaches a depth of about 1/8 inch.
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Heat the oil over medium-high heat until shimmering and hot. (To test if it’s ready, drop a tiny pinch of batter into the pan—it should sizzle vigorously right away).
5. Fry to Golden Perfection
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Working in small batches so you don’t overcrowd the pan, drop heaping tablespoons of the potato mixture into the hot oil.
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Use the back of your spatula to flatten each mound slightly into an even circle (about 3 inches wide).
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Fry undisturbed for 3 to 4 minutes on the first side until the edges are deep golden-brown and crispy. Flip carefully and fry for another 2 to 3 minutes on the second side.
6. Drain and Serve
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Transfer the cooked potato pancakes to a wire cooling rack set over a baking sheet (or a plate lined with paper towels) to drain excess oil. Sprinkle with a tiny pinch of flaky sea salt immediately while they are hot.
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Serve warm with your favorite toppings, such as sour cream, applesauce, or fresh chives.
