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Crispy Potato Latkes Recipe (No Soggy Centers)

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Shredded potatoes squeezed bone dry and fried until the edges turn lacy and deep gold.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled
  • 1 medium yellow onion
  • 2 large eggs, beaten
  • 1/3 cup matzo meal (or all-purpose flour)
  • 1 1/2 teaspoons kosher salt, plus more for draining
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • Neutral oil, for frying (about 2 cups, enough for 1/4 inch in a 12-inch skillet plus topping up between batches)
  • Sour cream and applesauce, for serving

Instructions

  1. Grate the potatoes and onion on the large holes of a box grater or food processor. Transfer to a bowl, toss with 1 teaspoon salt, and let sit for 10 minutes.
  2. Working in batches, wrap the potato and onion mixture in a clean kitchen towel and wring firmly over a large bowl until no more liquid drips out. Let the liquid sit for 2-3 minutes, then carefully pour off the water on top and keep the pale starch that settles at the bottom.
  3. Stir that reserved starch back into the squeezed potatoes along with the eggs, matzo meal, remaining 1/2 teaspoon salt, pepper, and baking powder until evenly combined.
  4. Heat about 1/4 inch of oil in a heavy skillet over medium-high heat until it reaches 350-375°F and shimmers.
  5. Scoop about 1/4 cup of the mixture per latke, flatten slightly in the pan, and fry 3-4 minutes per side, until deep golden and crisp at the edges.
  6. Transfer to a wire rack set over a baking sheet to drain. Repeat with the remaining mixture, letting the oil come back up to temperature between batches.
  7. Serve warm with sour cream and applesauce.

Notes

Squeeze the potato and onion shreds in two smaller batches rather than one big handful, you’ll get noticeably more liquid out. Let the first side fully set and turn deep gold before flipping; moving them too early is how the edges tear instead of crisping.

Find it online: https://www.receipster.com/crispy-potato-latkes/