1 / 1
Crispy Potato Latkes
Crispy on the outside and perfectly tender within, these classic potato latkes are a comforting staple you'll crave all year. A food processor does the heavy lifting to create a smooth batter, while a splash of fresh lemon juice keeps the russet potatoes bright. Fried until deeply golden, they're a savory side dish that pairs beautifully with applesauce or sour cream.
Ingredients
- 5 large russet potatoes, scrubbed
- ¼ cup all-purpose flour
- 2 tsp. kosher salt
- 1¼ tsp. baking powder
- 1 large yellow onion, cut into 1-inch pieces (2 cups)
- 2 large eggs
- 2 Tbsp. fresh lemon juice (from 1 lemon)
Instructions
- 1Combine the flour, kosher salt, and baking powder in a small bowl. Place half of the scrubbed russet potatoes, half of the onion, one egg, and half of the flour mixture into a food processor.
- 2Process for about 30 seconds until a thick, smooth batter forms without any large chunks.
- 3Pour in one tablespoon of fresh lemon juice and pulse briefly to combine. The acid prevents the potatoes from oxidizing and turning gray. Transfer this batter to a large bowl.
- 4Repeat the blending process with the remaining potatoes, onion, egg, flour mixture, and the second tablespoon of lemon juice. Add this to the bowl and stir everything together.
- 5Pour cooking oil into a large skillet until it reaches a depth of about 1/3 inch. Heat over medium-high until the oil reaches 325°F.
- 6Scoop two to three tablespoons of batter per latke and carefully lower into the hot oil. Don't fry more than six at a time. Overcrowding the pan lowers the oil temperature and leads to greasy results.
- 7Cook for about 4 minutes until the edges turn golden brown. Carefully flip using two spoons or a spatula, then cook the second side for another 4 minutes until golden.
- 8Transfer the cooked latkes to a paper towel-lined baking sheet to drain. Repeat with the remaining batter, stirring the resting mixture between batches and adding more oil if needed to maintain the 1/3-inch depth.
Notes
- Prep: To prep the potatoes, fill a large bowl with ice water. Peel the potatoes and cut them into 1-inch pieces, placing them in the ice water as you work. Drain and blot them dry with paper towels before blending.
- Keep warm: If serving a crowd, keep finished latkes warm in a single layer on a baking sheet in a 225°F oven while you fry the rest.
- Make ahead: To freeze, let the fried latkes cool completely. Arrange in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer to a zip-top bag with parchment between layers and freeze for up to 3 months.
- Reheat: Place frozen latkes in a single layer on a baking sheet. Bake in a 450°F to 500°F oven for 5 to 10 minutes until hot and crispy. Watch them closely so they don't burn.