Kate's Supercrispy Potato Latkes


These latkes are a simple but classic holiday tradition.  Delicious, Quick Side Dishes

Kate's Supercrispy Potato Latkes
Photo: © Hector Sanchez
9 latkes

If you are in need of a classic Hanukkah dish, look no further. These latkes are simple but perfect. Slicing them on a turning slicer yields long, thin strands of potato that fry up to be extra-crispy. These latkes are ideal at Hanukkah, as a fried food for a meal that recalls the miracle at the Temple of Jerusalem over 2,000 years ago, when a day's worth of oil lasted eight days and nights. Although historians say that the original latkes were made with wheat or cheese, potatoes have long since become the standard.

Cook these latkes in batches, draining them briefly on paper towels, and then transfer them to a baking sheet in a warm (about 250°F) oven. You can fry these a few hours in advance of serving them, and then reheat them when you are ready to eat. To reheat the latkes, place them on a rack set in a baking sheet pan in an oven heated to 350°F. They should be warm and crisp in 10 minutes.

Serve them with sour cream or crème fraîche, smoked salmon, caviar, applesauce, or whatever accompaniments you prefer. And feel free to consider serving these for something other than a cocktail party or dinner. The larger size of these latkes makes them an ideal nest for a fried or poached egg for a breakfast or brunch event, or as the base for a piece of roasted salmon or other fish.


  • 2 pounds baking potatoes—peeled, halved and sliced on a turning slicer or shredded

  • 1 medium onion, coarsely grated

  • 6 tablespoons all-purpose flour

  • 2 large eggs, beaten

  • Salt and freshly ground pepper

  • 1/2 cup vegetable oil


  1. In a bowl, mix the potatoes, onion, flour and eggs; season well with salt and pepper. In a skillet, heat 1/4 cup of the oil until shimmering. Drop about 1/2 cup of the latke mixture into the skillet and spread it slightly. Repeat to make 2 more latkes. Cook over moderately high heat until browned on the bottom, about 7 minutes. Turn and cook until browned, about 4 minutes. Transfer to a paper towel. Make 6 more latkes, using the remaining oil and potato mixture. Season with salt and pepper and serve hot

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