Choose the Right Potatoes – Russet potatoes are the best choice for crispy latkes due to their high starch content. Yukon Golds work well for a creamier texture.
Grate for Texture – Use a box grater or food processor with a coarse grating disc. A mix of fine and coarse shreds enhances crispiness while maintaining a tender center.
Remove Excess Moisture – Squeeze out as much liquid as possible using a cheesecloth or kitchen towel. Dry potatoes fry better and prevent soggy latkes.
Add Binding Ingredients – Eggs and a small amount of flour or matzo meal help hold the latkes together without making them too dense.
Season Well – Salt, pepper, and a bit of onion or garlic add depth to the flavor. Fresh herbs like chives or dill can give an extra boost.
Maintain Proper Oil Temperature – Keep the oil at 350°F to ensure latkes cook evenly and don’t absorb too much oil.
Fry in Batches – Overcrowding lowers the oil temperature, leading to greasy, soggy latkes. Fry in small batches for even browning.
Drain on Paper Towels – Let latkes rest on a wire rack or paper towels to remove excess oil while staying crispy.