The Crispiest Potato Latkes

  • Author: Vicky & Ruth
  • Prep Time: 15
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 20
  • Category: Hannukah / Chanukah
  • Method: frying
  • Cuisine: Jewish


Do you wanna learn how to make the crispiest potato latkes you’ve ever tasted? Keep reading! We have some great tips, including some by one of the hottest chefs in the Philadelphia area!


2 lbs russet potatoes, peeled

2 eggs ( see note above for our vegan version)

1/4 cup all purpose flour

2 tsp salt

3/4 cup oil for frying

A baby carrot or a piece of carrot to keep oil clean (optional) (read tips above)


  1. Place the peeled potatoes in a large bowl and fill it with cold water. Set aside
  2. Heat the oil in a skillet ( preferably cast iron), over medium heat
  3.  Mix the eggs, flour and salt in a large bowl and set aside
  4. Spiralize the potatoes (you can also shred them by hand or in the food processor), making sure to cut them into smaller strands
  5. Add the potatoes to the egg mixture and mix well until the potatoes are well coated
  6. Working with 1/4 cup of mixture at a time ( you may have to cut the strands shorten, again) form a loose ball and flatten it to form the latkes
  7. To check if the temperature of the oil is correct, drop one small potato latke  on the skillet and cook 10 minutes per side. It should turn golden brown without burning. If it burns or is too dark, reduce the temperature; if it’s too light and soggy, increase it
  8. Place the cooked latkes in a plate lined with 2 paper towels to absorb the excess oil
  9. Potato latkes are best enjoyed when freshly made. To reheat, place them in a 300F oven until warm and crispy


We calculated calories based on how much oil the potato latkes absorbed while frying.


  • Serving Size: 1 potato latke
  • Calories: 71
  • Sugar: .3
  • Sodium: 241
  • Fat: 3.3
  • Saturated Fat: 0.6
  • Unsaturated Fat: 2.6
  • Trans Fat: 0
  • Carbohydrates: 9.3
  • Fiber: .8
  • Protein: 1.8
  • Cholesterol: 0