How to make traditional latkes crispy and non-greasy
Crispy, non-greasy latkes are all about water control, starch, heat and the right oil. With a few simple techniques — grating, squeezing, drying, and choosing temperature — you can get golden, crunchy pancakes that don’t sit in oil. Follow these steps for reliably crisp results every holiday.
Step 1: Choose starchy potatoes
Use 2 pounds of high-starch potatoes such as Russet or Yukon Gold; they contain less moisture and more starch to bind and crisp. Peel and keep them cold until grating to prevent premature oxidation and excess water release.
[Illustration: bowl of whole russet and yukon gold potatoes on a kitchen counter, peeler beside them]
Step 2: Grate and mix immediately
Grate potatoes on the coarse side of a box grater or in a food processor until you have about 4 cups shredded. Stir the shredded potatoes well to distribute starch and then add 1 small grated onion, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 large beaten egg to help bind without needing extra flour.
[Illustration: hands grating potatoes over a bowl with a small grated onion and egg nearby]
Step 3: Squeeze out excess moisture
Divide the grated mixture into small batches and press firmly in a clean dish towel or several layers of paper towels for 30–60 seconds until only a faint dampness remains; you should collect about 1/4 to 1/3 cup of liquid. Removing liquid prevents steam during frying, which keeps the latkes crisp instead of soggy.
[Illustration: squeezing grated potato mixture in a folded white dish towel over a bowl with pale liquid collected]
Step 4: Add a bit of dry binder
Mix in 2 tablespoons of all-purpose flour or 3 tablespoons matzo meal for each 2 pounds of potatoes, or use 2 tablespoons potato starch for extra crispness; this absorbs remaining moisture and creates a light crust. Don’t overdo it — too much binder makes latkes heavy instead of crisp.
[Illustration: measuring spoons and a small bowl with flour being added to grated potatoes in a mixing bowl]
Step 5: Preheat pan and oil properly
Use a heavy skillet (cast iron preferred) and heat it over medium-high to 350°F (175°C) oil surface temperature; pour in 1/8 to 1/4 inch of neutral oil such as vegetable, peanut, or refined canola. A hot pan prevents the latke from absorbing oil and promotes immediate browning.
[Illustration: cast iron skillet on stove with shallow layer of shimmering oil and a candy thermometer clipped to the side]
Step 6: Form and press thin patties
Spoon 2–3 tablespoons of mixture per latke and flatten to about 1/4 inch thick using the back of a spatula; thinner latkes crisp better and cook evenly. Avoid overcrowding the pan — cook in batches with 1/2 inch space between latkes for consistent heat circulation.
[Illustration: spooning and flattening small potato patties in a hot skillet, spatula pressing down]
Step 7: Fry, flip once, drain quickly
Cook 3–4 minutes per side until deep golden brown; flip gently once with a spatula. Transfer cooked latkes to a wire rack set over a baking sheet and blot lightly with paper towel to remove surface oil; the rack prevents steam from making them soggy.
[Illustration: stack of golden brown latkes on a wire rack over a baking sheet with paper towels at the side]
- Keep grated potatoes submerged in cold water if you won’t use them immediately, then dry thoroughly before frying to prevent oxidation and excess starch loss.
- Test one latke first to confirm oil temperature; adjust heat so it browns in about 3–4 minutes per side.
- Use potato starch or cornstarch for a lighter, crispier exterior if you avoid gluten. Use no more than 2 tablespoons per 2 pounds of potato.
- Do not crowd the pan; maintain hot oil by working in batches so each latke gets direct contact with the skillet.
- Keep finished latkes on a low oven set to 200°F (95°C) on a rack to stay crisp while you finish remaining batches.
- Serve immediately with applesauce or sour cream — moist toppings applied just before eating prevent sogginess. Please plan portion sizes so leftovers are minimal.
- Hot oil can cause severe burns — use a long spatula and keep hands away from splatters; never leave the pan unattended.
- If oil smokes, lower the heat immediately or replace the oil; smoking oil breaks down and will give a bitter flavor.
- Do not reuse strained frying oil more than a couple times; discard if it smells off or is dark and viscous to avoid off-flavors and health risks.
- Avoid compressing latkes into thick patties — too thick and the inside will steam and remain greasy instead of cooking through to crispness.
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