Crispy Potato Latkes

Name: Crispy Potato Latkes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs russet potatoes; 1 medium yellow onion; 2 large eggs; 2 tbsp all-purpose flour; 2 tbsp cornstarch; 1 tsp salt; 1 tsp baking powder; Freshly ground black pepper, to taste; 1 cup neutral oil, for frying; Sour cream, for serving; Applesauce, for serving; Fresh parsley, for serving; Fresh dill, for serving; Salmon roe, for serving; Flaky salt, for finishing

Crispy potato latkes are shallow-fried potato pancakes made from grated russet potatoes and onion, finished until golden brown and served with sour cream and applesauce. The key to crispiness is removing excess moisture and frying at the right temperature.

🌍American 🏷️Latkes 🏷️Potato pancakes 🏷️Hash browns 🏷️Crispy Fried

🏷️

🏷️Appetizer

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thatdudecancookonTikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

2 lbs russet potatoes
1 medium yellow onion
2 large eggs
2 tbsp all-purpose flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking powder
Freshly ground black pepper, to taste
1 cup neutral oil, for frying
Sour cream, for servingoptional
Applesauce, for servingoptional
Fresh parsley, for servingoptional
Fresh dill, for servingoptional
Salmon roe, for servingoptional
Flaky salt, for finishingoptional

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Instructions

1
Using a box grater, grate the peeled russet potatoes into a large bowl.
2
Rinse the grated potatoes under cold water extremely well to remove excess starch. Drain thoroughly.
3
Place the rinsed potatoes in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. The potatoes should be very dry.
4
Grate the onion and add it to the bowl with the dried potatoes.
5
Add the beaten eggs, all-purpose flour, cornstarch, salt, baking powder, and black pepper to the bowl.
6
Using your hands, mix all the ingredients together until well combined.
7
Heat about a half-inch of neutral oil in a large skillet over medium-high heat.
8
Form a small ball of the potato mixture, carefully place it in the hot oil, and immediately press it down with a spatula to form a thin pancake. Repeat, being careful not to overcrowd the pan.
9
Fry for 3.5 to 4 minutes per side, until deeply golden brown and crispy.
10
Remove the cooked latkes from the skillet and place them on a paper towel-lined baking sheet to drain excess oil. Sprinkle with flaky salt while hot.
11
Serve immediately with your favorite toppings like sour cream, applesauce, and fresh herbs.

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Tips & Notes

Pro tips

Squeeze grated potatoes and onion firmly in a clean kitchen towel immediately before cooking to remove excess moisture—this is crucial for crispiness.
Keep oil at 350–375°F throughout frying; use a thermometer to monitor temperature, as cooler oil produces greasy latkes and hotter oil burns the outside before the inside cooks.
Flatten each latke gently with the back of a spatula after placing it in the pan to increase surface area and create maximum crispiness.
Work quickly when combining wet and dry ingredients; the batter will oxidize and turn gray if left sitting, affecting both color and texture.

Substitutions

Russet potatoes → Yukon Gold potatoes (slightly creamier, less starchy; squeeze extra well)
All-purpose flour → rice flour or potato starch (creates an even crisper exterior)

Storage & make-ahead

Store cooled latkes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispiness.

Common Questions

How do you keep potato latkes crispy?

Squeeze grated potatoes and onion in a clean kitchen towel to remove excess moisture, use a mix of flour and cornstarch for coating, and fry in hot neutral oil until the edges turn deep golden brown.

Can you make potato latkes ahead of time?

Yes. Fry them fully, then reheat in a 350°F oven for 8–10 minutes to restore crispiness. Store cooled latkes in an airtight container in the refrigerator for up to 3 days.

What's the difference between latkes and hash browns?

Latkes are bound with eggs, flour, and baking powder to form cohesive pancakes, while hash browns are typically shredded potato cooked without binder, resulting in a looser texture.