Extra-Crispy Lace-Edged Potato Latkes Tips, FAQ & printable recipe

Tips for success

To maintain the highest quality, fry the latkes in small batches rather than trying to cook them all at once. This keeps the oil temperature stable and ensures each latke has enough room to develop its characteristic lacy edges.

Use a slotted spoon or spider to carefully lower the mixture into the oil, and do not press down too hard on the pancakes, as this can crush the delicate structure.

If you are preparing a large quantity, keep the finished latkes warm on a wire rack set over a baking sheet in a low-temperature oven, around 200°F (95°C).

Avoid stacking them, as the steam trapped between layers will quickly soften the crispy exterior. Serve them immediately after the final batch is finished for the best experience, topping with sour cream and fresh chives just before eating.

Variations

• Sweet Potato Latkes: Substitute half of the Russet potatoes with sweet potatoes for a vibrant color and natural sweetness. Adjust the salt slightly to balance the flavor profile.
• Herbed Latkes: Add two tablespoons of finely chopped fresh parsley or dill to the potato mixture before frying to provide a fresh, aromatic finish to the pancakes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freeze for up to 1 month in a single layer, then transfer to a freezer-safe bag.

Reheat

Reheat in a 400°F (200°C) oven on a wire rack for 5-8 minutes until crisp.

Store any leftover latkes in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, place them in a single layer with parchment paper between them to prevent sticking. Note that they will lose their signature crunch over time, so proper reheating is essential to restore them to their original state.

While latkes are best enjoyed immediately, you can prepare the potato mixture up to 2 hours in advance, keeping it refrigerated. However, do not add the salt until just before frying, as salt will continue to draw moisture out of the potatoes, ruining the texture. It is highly recommended to fry them fresh to ensure the best possible results.

Serving ideas

The classic pairing for crispy latkes is a dollop of cool, tangy sour cream, which perfectly balances the richness of the fried potato. Freshly snipped chives add a bright, onion-like bite that cuts through the fat and enhances the overall flavor profile.

For a more sophisticated presentation, consider adding a small spoonful of applesauce or a fruit compote alongside the sour cream to provide a sweet and savory contrast.

Arrange the latkes on a platter with the sour cream and chives served on the side, or dollop them individually just before serving to keep the pancakes as crisp as possible.

If serving for a larger group, provide a variety of toppings such as smoked salmon or pickled red onions to allow guests to customize their plates. Ensure the latkes are served piping hot for the most satisfying texture.

Frequently asked questions

Recipe card

Extra-Crispy Lace-Edged Potato Latkes

Prep 20 minCook 16 minTotal 36 minServes 4

Ingredients

• 700 g Russet potatoes, peeled
• 1 yellow onion
• 2 eggs, beaten
• 1 1/2 tsp kosher salt
• 6 mm schmaltz or neutral oil, for frying
• 1/2 cup sour cream, for serving
• 2 tbsp chives, for serving

Instructions

1. Using the large holes of a box grater, grate the peeled Russet potatoes and the yellow onion into a large bowl. Transfer the mixture to a clean linen towel and wring it out vigorously over the sink to remove as much moisture as possible. This moisture removal is critical for achieving a crispy texture.
2. Place the squeezed potato and onion mixture back into a bowl. Add the beaten eggs, kosher salt, and the settled potato starch collected from the bottom of the bowl where the potatoes were initially grated. Stir the ingredients together until they are thoroughly combined and the starch is well distributed throughout the mixture to ensure proper binding.
3. Heat 6 mm of schmaltz or neutral oil in a heavy-bottomed skillet to 365°F (185°C). Carefully drop portions of the potato mixture into the hot oil, flattening them into thin, jagged pancakes. Fry for 4 minutes per side until the edges turn into a deep mahogany lace. Remove the latkes and drain on a wire rack, seasoning immediately with salt to taste. Serve hot with sour cream and chives.

Contains: eggs, milk

Estimated nutrition per serving

Calories

280

Protein

5 g

Carbohydrates

32 g

Fat

15 g

Fiber

3 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.