This traditional Potato Latkes recipe is crispy on the outside and fluffy on the inside. Their irresistible golden crusts are seasoned with just a sprinkling of salt and ready to be served with a side of sour cream and applesauce. They’re perfect for Hanukkah, but you’ll want to enjoy them year round.
2poundsrusset potatoesabout 4 large potatoes, unpeeled
2medium yellow onions
1/4teaspoonfreshly ground black pepper
1/2 - 1cupcanola oil or chicken schmaltzor a combination of both
For Serving (optional):
Preheat oven to 250-degrees.
Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions.
Transfer to a large kitchen towel or piece of cheesecloth. Gather ends of towel and wring out over sink to remove as much liquid as possible.
Whisk breadcrumbs, baking powder, salt, pepper, and eggs in a large bowl. Add potato mixture and stir until well combined.
Line a large baking sheet with paper towels. Set a wire rack inside another large rimmed baking sheet; set aside.
Heat oil and/or schmaltz in a large skillet over medium-high heat. (You will want to be sure to add enough oil to the pan so that when the latkes are added, the oil comes halfway up the sides of them.)
Once the oil is hot (a drop of batter placed in the pan should sizzle), place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is browned, about 2-3 minutes. Transfer latkes to paper towel-lined baking sheet to drain and sprinkle with salt while still warm, then transfer to wire rack. Place wire rack with latkes in oven to keep warm while preparing remaining latkes.