I have to confess something: I wasn’t always a latke fan. Growing up, my exposure to these golden, crispy little pancakes was mostly limited to my mom’s kitchen and let’s just say my memories involved a lot of smoke alarms, splattering oil, and her muttering under her breath about “kids these days and their patience.”
Fast forward a few years, and I found myself craving something warm, crunchy, and utterly satisfying on a chilly evening. I thought, “What if I try making latkes tonight?” Maybe it was nostalgia, maybe it was hunger, or maybe I just wanted an excuse to eat potatoes fried in oil like a rebel.
So there I was, peeling potatoes while watching the steam curl around the kitchen lights, thinking about my mom’s hands deftly grating and mixing. And while my first few attempts weren’t perfect, one latke ended up more like a flat hash brown than a pancake.
That first bite, crispy on the outside and tender inside, hit me in the best possible way. That’s when I knew: this Crispy Potato Latkes Recipe wasn’t just food, it was a memory you could eat. And yes, it’s now my go-to comfort snack. For more crispy treats like these give a try to my Buffalo Chicken Taquitos and Easy Gluten Free Pizza Crust.
Why I Keep Coming Back to It, My Honest Take!
• Golden Comfort: Every bite gives you that perfect crunch on the outside, soft potato goodness on the inside. Comfort food at its finest.
• Simple Ingredients: No fancy cheeses or obscure spices — just potatoes, eggs, flour, onion, and a pinch of salt. Real, honest cooking.
• Kid-Friendly: My nieces and nephews gobble them down like they’re candy, and I secretly love that.
• Quick Fry Fix: They don’t take long, and the smell alone fills the kitchen like magic.
• Flexible Recipes: Want them extra crispy? Go for it. Thinner? Go for it. Sweet potato? Why not. This Mom’s Potato Latkes Recipe is forgiving.
• Memories in Every Bite: Making them always reminds me of my mom, of the clatter in the kitchen, and the thrill of sneaking one straight from the pan.
• Perfect for Any Occasion: Hanukkah, a weeknight dinner, or just because you need a little joy — latkes work every time.
• A Little Culinary Therapy: Grating potatoes, mixing, frying — it’s oddly meditative. By the time they’re done, life feels just a little lighter.
- 3 medium russet or Yukon Gold potatoes peeled
- 1 large egg beaten, or more to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon grated onion
- ½ teaspoon salt or more to taste
- ¼ cup peanut oil for frying or as needed
Peel and slice the potatoes, then shred them using a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and squeeze out as much moisture as possible.
Measure 2 cups of the drained shredded potatoes into a medium bowl, reserving any extra for another use. Add the egg, flour, onion, and salt, stirring until well combined.
Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Scoop large spoonfuls of the potato mixture into the hot oil, pressing down to form patties about 1/4 to 1/2 inch thick. Cook until golden brown, 4–5 minutes per side.
Remove the cooked latkes to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture. Serve immediately while hot.
Real-Life Cooking Notes from Ethan!
• Potato Prep Is Key: Grate potatoes finely, then squeeze out excess moisture. Too wet, and you’ll end up with a mushy mess. I’ve learned this the hard way.
• Onion Makes a Difference: A tablespoon of grated onion adds subtle sweetness and depth. Too much, and it’s overpowering — balance is key.
• Eggs Hold It Together: Start with one, but add more if needed. My first batch fell apart because I underestimated eggs.
• Flour Matters: Just a touch to bind — don’t overdo it. You want a potato, not dough.
• Oil Temperature: Medium-high heat is your friend. Too low, and they absorb oil. Too high, and they burn before cooking inside.
• Don’t Crowd the Pan: Fry in batches. Overcrowding makes the latkes steam rather than crisp.
• Drain Properly: Use a paper towel-lined plate to soak up excess oil. Nobody wants a soggy bottom.
• Keep Warm in Oven: If frying a big batch, a 200°F oven keeps latkes warm and crispy while you finish the rest.
Storage and Leftover Handling Tips!
• Cool Before Storing: Let latkes cool completely to prevent sogginess.
• Refrigerate in Airtight Container: Good for up to 2 days.
• Reheat in Oven or Air Fryer: Keeps the edges crispy; microwave makes them soft.
• Freeze for Later: Flash-freeze on a baking sheet, then store in a freezer bag. Reheat straight in the oven or air fryer.
• Do Not Stack: Keeps them from sticking together.
• Re-Crisp with a Little Oil: A light brush of oil on the baking sheet helps bring back the fried texture.
FAQ
- Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potato latkes are delicious, just expect a slightly softer texture.
- Can I make them ahead of time?
Absolutely. Store in the fridge and reheat in oven or air fryer.
- Do I have to use peanut oil?
No — any neutral oil with a high smoke point works.
- Why are my latkes falling apart?
Probably not enough egg or flour, or your potatoes were too wet.
- Can I make them gluten-free?
Yes — the small amount of all-purpose flour can be swapped for gluten-free flour with good results.
- Can I add spices?
Sure! A pinch of paprika or garlic powder works, but don’t overpower the classic flavor.
- How thin should I make them?
About 1/4 inch thick is ideal for crispiness.
- Best way to serve?
Classic: sour cream or applesauce. Personal favorite: a drizzle of smoked honey.
The Last Bite
Here’s the honest truth: making latkes isn’t just about the crispy potato — it’s about slowing down, enjoying the kitchen, and maybe sneaking one straight from the pan before anyone notices.
If this Crispy Potato Latkes Recipe doesn’t bring a little joy to your day, make them again tomorrow. Second attempts, splatters, and all, are my specialty.
From my kitchen to yours — enjoy every golden, crunchy, tender bite.
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