Make-Ahead Crispy Potato Latkes
Make-Ahead Crispy Potato Latkes
Ingredients
- 7 1/2 pounds russet potatoes, peeled and quartered
- 2 1/2 yellow onion, large, quartered
- 5 large eggs
- 5/8 cup matzoh meal
- 5 tablespoons all-purpose flour
- 3 3/4 teaspoons salt
- 1 1/4 teaspoons black pepper, freshly ground
- 5 cups vegetable oil, or other high smoke point oil, for frying, as needed
For Serving
- 2 1/2 cups sour cream
- 2 1/2 cups applesauce
Instructions
- 1
Using a food processor with a shredding disk, shred the peeled and quartered potatoes and quartered onion. Alternatively, grate them by hand using the large holes of a box grater.
⏱️ 10 min
- 2
Transfer the shredded potato and onion mixture to a large colander. Press down firmly to squeeze out as much liquid as possible. For best results, transfer the mixture to a clean kitchen towel or cheesecloth and wring out the excess liquid until the mixture is as dry as possible. This is crucial for crispy latkes.
⏱️ 10 min
- 3
In a large bowl, combine the dried potato and onion mixture with the eggs, matzoh meal, all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 4
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small piece of potato mixture into it; it should sizzle immediately.
⏱️ 5 min
- 5
Working in batches, carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten them slightly with the back of a spoon or spatula to form thin patties. Do not overcrowd the pan.
⏱️ 15 min
- 6
Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust the heat as needed to prevent burning. If they are browning too quickly, lower the heat.
⏱️ 15 min
- 7
Remove the cooked latkes from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let cool completely. Once cooled, store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 1 month.
⏱️ 5 min
- 8
Repeat with the remaining potato mixture, adding more oil to the pan as needed.
⏱️ 5 min
- 9
To reheat: Preheat your oven to 375°F. Arrange the cooled latkes in a single layer on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy. For frozen latkes, bake for 15-20 minutes, or until heated through and crispy.
⏱️ 15 min•🌡️ 375
- 10
Serve the crispy potato latkes immediately with sour cream and applesauce.
Kitchen Tools
Nutrition Facts (per serving)
Make-Ahead Crispy Potato Latkes
Ingredients
- 7 1/2 pounds russet potatoes, peeled and quartered
- 2 1/2 yellow onion, large, quartered
- 5 large eggs
- 5/8 cup matzoh meal
- 5 tablespoons all-purpose flour
- 3 3/4 teaspoons salt
- 1 1/4 teaspoons black pepper, freshly ground
- 5 cups vegetable oil, or other high smoke point oil, for frying, as needed
For Serving
- 2 1/2 cups sour cream
- 2 1/2 cups applesauce
Instructions
- 1
Using a food processor with a shredding disk, shred the peeled and quartered potatoes and quartered onion. Alternatively, grate them by hand using the large holes of a box grater.
⏱️ 10 min - 2
Transfer the shredded potato and onion mixture to a large colander. Press down firmly to squeeze out as much liquid as possible. For best results, transfer the mixture to a clean kitchen towel or cheesecloth and wring out the excess liquid until the mixture is as dry as possible. This is crucial for crispy latkes.
⏱️ 10 min - 3
In a large bowl, combine the dried potato and onion mixture with the eggs, matzoh meal, all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 4
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small piece of potato mixture into it; it should sizzle immediately.
⏱️ 5 min - 5
Working in batches, carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten them slightly with the back of a spoon or spatula to form thin patties. Do not overcrowd the pan.
⏱️ 15 min - 6
Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust the heat as needed to prevent burning. If they are browning too quickly, lower the heat.
⏱️ 15 min - 7
Remove the cooked latkes from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let cool completely. Once cooled, store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 1 month.
⏱️ 5 min - 8
Repeat with the remaining potato mixture, adding more oil to the pan as needed.
⏱️ 5 min - 9
To reheat: Preheat your oven to 375°F. Arrange the cooled latkes in a single layer on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy. For frozen latkes, bake for 15-20 minutes, or until heated through and crispy.
⏱️ 15 min•🌡️ 375 - 10
Serve the crispy potato latkes immediately with sour cream and applesauce.