Crispy Golden Latkes
Golden, crispy latkes perfect for Hanukkah or any festive occasion.
- Prep30 min
- Cook30 min
- Total1h
- DifficultyMedium
- Servings18
These latkes are a classic Jewish treat, loved for their crispy exterior and tender interior. Made from grated potatoes and onion, they're fried until golden and served with sour cream and applesauce.
You can choose to fry them on the stovetop or bake them in the oven—both methods yield delicious results. The key is to squeeze out as much moisture from the potatoes as possible for maximum crispiness.
Ingredients
Servings
Converted amounts are rounded.
Method
- If using the oven method, preheat the oven to 425°F and set two oven racks in the centermost positions.
- Make the batter: Peel the potatoes, then coarsely grate them with the onion together using a food processor fitted with the grating blade—or by hand, using a box grater. Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with a wad of paper towels or a clean dishcloth to wring out excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained.
- Beat the eggs in a large bowl. Add the potato and onion mixture, salt, baking powder, and flour. Mix until evenly combined.
- Fry the latkes: Stovetop method: In a large cast iron or nonstick skillet over medium-high heat, heat about ¼ cup (60 ml) of oil. Once the oil is hot and shimmering, drop mounds of batter (about 3 tablespoons) into the hot pan (the batter should sizzle when you drop it in). Flatten the mounds slightly with a spatula. Reduce the heat to medium and cook until the bottom of the latkes are golden brown and crispy, about 5 minutes. Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary. Transfer the latkes to a baking sheet lined with paper towels to drain. Repeat with the remaining batter, adding more oil as necessary.
- Oven method: Fill two heavy nonstick rimmed baking sheets with ½ cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop mounds of batter (about 3 tablespoons) onto the baking sheets, spacing the latkes about 1½ inches (4 cm) apart. Using the back of a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a baking sheet lined with paper towels.
- Serve the latkes warm with sour cream and applesauce.
💡 Tips
- For extra crispiness, squeeze out as much moisture from the potatoes as possible.
- If using the oven method, make sure the oil is very hot before adding the batter.
- Serve immediately for the best texture.
Inspired by a recipe from Once Upon a Chef