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Home >> Recipes >> Vegetables and side dishes >> The Crispiest Potato Latkes Ever

The Crispiest Potato Latkes Ever

The Crispiest Potato Latkes Ever

We share our secret to the crispiest latkes ever; give it a squeeze!

Prep time: 20 minutes

Yields 8-10 latkes

4 medium russet or new potatoes
1 medium onion
3 eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper (fresh is best)

3/4 cup oil for frying


Peel potatoes and place in cold water until you are ready to use them.  Peel onion.
Shred or grate potatoes, alternating with the onion. The juice in the onion will help keep the potatoes from turning brown.

After all your potatoes are shredded or grated, place them in the center of a clean dish towel that has been set over a bowl.  You may be able to do this in one batch, or divided in half.  Fold the towel lengthwise over the potatoes and twist the ends as tightly as you can over the sink or bowl.  Discard liquid. Return potatoes to bowl.  Add the eggs, salt and pepper. 
 Heat 2-3 tablespoons of oil in a heavy skillet or fry pan. Scoop up approximately 1/4 cup of batter and pat it into a pancake shape 1/4” thick and place in the pan.  Cook about 3 minutes on each side, until golden, turning only once to minimize oil absorption. 
 Latkes are best served immediately, but can be reheated in a single layer in the oven at 350 degrees for 10 minutes.  Reheating the latkes on a cooling rack over a sheet pan ensures that the heat will circulate and keep them crisp.


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