Here’s a classic, extra-crispy potato latkes recipe with a cool, creamy dipping sauce that balances the crunch perfectly 🥔✨
Crispy Potato Latkes
Ingredients
- 4 large russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 3–4 tbsp all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- Neutral oil for frying (canola or vegetable)
Instructions
- Grate potatoes & onion
Use the large holes of a grater. Place everything in a clean towel and squeeze out as much liquid as possible (this is key for crispiness). - Mix batter
Transfer to a bowl. Add eggs, flour, salt, and pepper. Mix until just combined. - Heat oil
Heat about ¼ inch of oil in a skillet over medium-high heat. The oil should shimmer but not smoke. - Fry
Scoop about 2 tablespoons per latke into the pan and gently flatten.
Fry 3–4 minutes per side until deep golden brown and crispy. - Drain
Transfer to a paper-towel-lined plate. Sprinkle lightly with salt while hot.
Creamy Dipping Sauce (Fresh & Tangy)
Ingredients
- ½ cup sour cream or Greek yogurt
- 1 tbsp mayonnaise (optional, for extra richness)
- 1 tsp lemon juice
- 1 small garlic clove, finely grated (optional)
- Salt to taste
- Fresh herbs (chives or dill), finely chopped
Instructions
Mix everything in a small bowl. Chill for 10–15 minutes if you have time—it tastes even better cold.
Tips for Extra Crunch
- Use russet potatoes only (high starch = crispier)
- Don’t overcrowd the pan
- If needed, keep cooked latkes warm in a 200°F (95°C) oven
If you want, I can also share:
- A sweet applesauce pairing
- Oven-baked or air-fryer latkes
- A dairy-free sauce version
