Absolutely! Crispy potato latkes are golden, crunchy on the outside, and soft on the inside—perfect as a side dish or snack. Here’s a classic recipe:
Crispy Potato Latkes
Makes: 8–10 latkes
Ingredients:
- 2 large russet potatoes (about 1 lb / 450 g), peeled
- 1 small onion
- 1 large egg
- 3 tbsp all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Optional toppings:
- Sour cream
- Applesauce
- Chives or parsley
Instructions:
- Grate the potatoes and onion:
- Use a box grater or food processor to grate potatoes and onion.
- Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible—this is key for crispy latkes.
- Mix the batter:
- In a large bowl, combine grated potatoes and onion with egg, flour, salt, and pepper. Mix until well combined.
- Heat the oil:
- Pour about ¼ inch of oil into a large skillet over medium-high heat.
- Test by dropping a small bit of batter in—should sizzle immediately.
- Fry the latkes:
- Scoop 2–3 tbsp of potato mixture per latke into the skillet. Flatten slightly with a spatula.
- Fry 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve hot with sour cream, applesauce, or a sprinkle of fresh herbs.
💡 Tips:
- Removing excess water from the potatoes is critical for crispiness.
- Keep latkes warm in a low oven (200°F / 95°C) while frying the rest.
- You can add garlic powder, paprika, or grated carrot for flavor variations.
I can also give a baked version that’s crispy without frying, perfect if you want a healthier option. Do you want me to do that?
