Crispy Potato Latkes: The Golden Hanukkah Classic Done Right

Latkes are the edible heart of Hanukkah. Fried in oil to commemorate the miracle of the Temple lamp that burned for eight days, these golden potato pancakes are crisp, savory, and impossible to stop eating. The best ones have lacy, shattering edges and a soft, custardy center — and getting there is all about technique.

The Secret to Maximum Crispiness

The number-one rule of great latkes: squeeze out the liquid. Excess moisture is the enemy of crispiness. Wring the grated potato and onion in a clean towel as hard as you can, then let the starch settle and add it back — that starch is what binds and crisps.

• Use starchy russet potatoes for the crispiest result.
• Grate the onion with the potato to prevent browning and add flavor.
• Fry in hot oil (about 350°F) — too cool and they turn greasy.
• Don't crowd the pan; give each latke room to crisp.

Ingredients

• 2 lbs russet potatoes, peeled
• 1 medium yellow onion
• 2 large eggs
• ¼ cup matzo meal or flour
• 1 ½ teaspoons salt and ½ teaspoon pepper
• Neutral oil for frying

Step-by-Step Instructions

1. Grate the potatoes and onion (box grater or food processor).
2. Wring out all the liquid in a towel, reserving the starchy sediment.
3. Mix potatoes, onion, eggs, matzo meal, salt, pepper, and the reserved starch.
4. Heat ¼ inch of oil until shimmering. Drop in flattened mounds.
5. Fry 3–4 minutes per side until deep golden. Drain on a wire rack, not paper towels.

Best Toppings

• Classic: sour cream and applesauce (the eternal debate!).
• Smoked salmon and a dollop of crème fraîche for a brunch upgrade.
• Chives, dill, or a sprinkle of flaky salt.