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Best Crispy Potato Latkes – Easy Party Recipe

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These crispy potato latkes are the perfect party appetizer, with a shatteringly crisp exterior and tender interior. Made with simple ingredients, they’re foolproof, make-ahead friendly, and guaranteed to disappear at any gathering.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium)
  • 1 large yellow onion
  • 2 large eggs, beaten
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1½ teaspoons kosher salt (plus more for finishing)
  • ½ teaspoon freshly ground black pepper
  • Vegetable oil (for frying, about 1 cup)
  • Sour cream (for serving)
  • Applesauce (for serving)
  • Fresh chives or dill (for garnish, optional)

Instructions

  1. Peel the potatoes and onion. If using a food processor, cut them into chunks that fit through the feed tube. If using a box grater, leave them whole.
  2. Shred the potatoes and onion using the large shredding disc on your food processor or the large holes of a box grater. Work quickly to prevent oxidation.
  3. Transfer the shredded mixture to a clean kitchen towel. Gather the corners and twist, squeezing as hard as you can over the sink to remove as much liquid as possible.
  4. Pour the squeezed liquid into a small bowl and let it sit for about 5 minutes. The potato starch will settle at the bottom. Carefully pour off the liquid on top, leaving the thick white paste. Add this starch back to the shredded mixture.
  5. In a large bowl, combine the squeezed potato-onion mixture, reserved potato starch, beaten eggs, all-purpose flour, baking powder, kosher salt, and black pepper. Mix until well combined. The mixture should be thick and slightly sticky.
  6. Place a large skillet over medium-high heat and add enough vegetable oil to come about ¼ inch up the sides. Heat for 3-4 minutes until the oil is shimmering but not smoking (350°F if using a thermometer).
  7. Using a spoon or your hands, scoop about 2 tablespoons of the mixture and form it into a patty about 2 inches wide and ¼ inch thick. Gently squeeze each patty to remove any excess liquid before adding to the oil.
  8. Carefully place 4-5 latkes into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully with a slotted spatula.
  9. Transfer the cooked latkes to a wire rack set over a baking sheet. Sprinkle immediately with a pinch of flaky salt while still hot.
  10. If making a big batch, preheat the oven to 200°F and place a baking sheet inside. As each batch finishes, transfer the latkes to the oven to stay warm for up to 30 minutes.
  11. Repeat with the remaining mixture, adding more oil as needed and letting it come back up to temperature between batches.

Notes

Don’t skip squeezing the liquid from the potatoes—it’s the key to crispiness. Keep oil temperature steady at medium-high. Work in small batches to avoid overcrowding. Use a wire rack for draining to maintain crispiness. Season immediately with flaky salt after frying.

Nutrition

Keywords: latkes, potato latkes, crispy latkes, Hanukkah, party appetizer, fried potatoes, easy recipe

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