In my opinion, as an expert latke eater, a good latke should be aggressively crispy, the kind you can hear when you bite into it. These extra crispy potato latkes fry up with deeply golden crisp edges and a tender, savory center.
The secret is a mix of rice flour and all-purpose flour. The rice flour absorbs excess moisture and fries up light and crisp, while the all-purpose flour provides just enough structure to hold everything together. That combination gives you crunchy latkes without heaviness.
Just as important: use enough oil. Latkes should sizzle the second they hit the pan. If they don’t, they’ll steam instead of fry and we are not here for soft latkes.
I also prefer finely chopped (not grated) onions. The slightly chunkier pieces soften and caramelize as the latkes cook, adding deeper onion flavor and real texture throughout.
Whether you’re making them for Hanukkah or just because you want a truly crispy potato, these deliver every time.
Extra Crispy Potato 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.
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