Golden, crispy, and right on time.
The candles are nearly burned down, but the oil still has one more job to do. Enter: latkes. Crispy, golden, and deeply comforting, they’re the unofficial encore of Hanukkah — proof that the final night isn’t about winding down, but frying things up.
Best Potato Latkes
Ingredients
- 2 pounds russet potatoes, peeled
- 1 onion, grated
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
Instructions
- Grate the peeled potatoes and onion using a box grater and place them in a large bowl.
- Squeeze out excess moisture from the potato and onion mixture using a clean kitchen towel.
- In a separate bowl, beat the eggs and mix with flour, salt, and black pepper.
- Combine the egg mixture with the grated potatoes and onion until well blended.
- Heat the vegetable oil in a 9-inch skillet over medium-high heat.
- Scoop about 1/4 cup of the potato mixture into the hot skillet, pressing down slightly to flatten.
- Fry the latkes in batches for 3-4 minutes on each side or until golden brown and crispy.
- Transfer cooked latkes to a paper towel-lined plate to drain excess oil.
- Serve hot with sour cream or applesauce, as desired.
Share Your Favorite Hanukkah Recipes
We’d love to see your own creations. So, be sure to leave a review with pics of your recipes.
Loved this take on latkes? Find more holiday favorites on Chopped.
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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