In my option, as an expert latke eater, a good latke should be aggressively crispy the kind you can hear when you bite into them. These latkes fry up extra crispy with deeply golden edges and a tender center.
A mix of rice flour and all-purpose flour is the key to that crunch: the rice flour helps absorb moisture and fries up light and crisp, while the all-purpose flour adds structure. Just as important is using enough oil latkes need to sizzle immediately so they fry, not steam. I also prefer chunky onions over finely grated ones; they soften and caramelize as the latkes cook, adding a rich onion flavor and real texture throughout.
Extra Crispy Potato Latkes
Crispy potato latkes made with russet potatoes, rice flour, and onions, fried until golden and crunchy. A classic latke recipe with a crisp exterior and tender center.
Servings: 24 latkes
Ingredients
- 2 lb russet potatoes peeled and scrubbed clean
- ¼ cup all-purpose flour
- ¼ cup rice flour
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon baking powder
- 1 yellow onion diced
- 2 eggs whisked
- Neutral oil for frying canola, corn, or similar
Instructions
- Using the shredding attachment of a food processor or the large side of a box grater, shred the potatoes.
- Add the shredded potatoes and diced onion to a clean dish towel and this the towel to squeeze out as much liquid as possible, then set the potatoes and onions aside. do this over a bowl or the sink
- Heat the oil in a high-sided skillet, adding at least 2 inches of oil, over medium high heat.
- In a large mixing bowl, whisk together the all-purpose flour, rice flour, salt, and baking powder.
- Add the shredded potatoes and onion to the flour mixture. Toss thoroughly until the potatoes and onions are coated in the flour mixture then add the whisked eggs until everything is combined.
- Set a small colander or strainer over a bowl and transfer the latke mixture into the colander.
- This helps prevent the mixture from becoming watery as you fry in batches.
- Test the oil with a small amount of latke mixture, you’re looking for an immediate sizzle.
- Form and fry until golden brown on each side:
- For thicker latkes: press palm-sized patties and gently slide them into the oil.
- For thinner latkes: use tongs or a spoon to deposit a loose pile of the late mixture into the oil and then press down with the flat of a spatula to form the pancake.
- Avoid overcrowding the pan it lowers the oil temperature and slows the frying process.
- Repeat until all of the latke mixture has been used and serve immediately.
- Keep early batches warm in a 300°F oven while finishing the rest.
Notes
Cooked latkes can be made up to 2 hours ahead and kept warm in a 300°F oven on a wire rack.
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