Crispy Potato Latkes Recipe with Caramelized Onion and Herbed Sour Cream
This foolproof potato latkes recipe makes golden potato pancakes that are crunchy outside and creamy inside! I share a few tips to ensure your latkes are crispy and delicious every single time. Serve them up with a quick and easy savory herbed sour cream, or go the more traditional route with applesauce and sour cream.
Mix together all ingredients in a bowl. Cover and refrigerate until using.
For the Latkes:
Add the grated potato and salt to a large bowl. Add enough cold water to cover by 3 inches. Mix it briefly to help disperse the salt. Soak for 30 minutes, and then drain the potatoes well in a fine mesh sieve, pressing with a spoon to get out as much water as possible.
When you drain off the potato water, try to leave the sludgy white stuff in the bottom of the bowl. It is potato starch, and it’ll help make our latkes super crispy.
While the potatoes soak, caramelize the onion. To do so, add the butter to a medium skillet over medium-low heat. Once melted, add the onion and cook until deep golden brown, about 10 to 15 minutes, stirring occasionally. If the onion starts to burn in spots before it is fully caramelized, you can turn the heat down a bit and/or add a splash of water. Cool slightly.
Add the well-drained potato to the bowl with the potato starch in the bottom, along with the egg, flour, and baking powder. Stir to combine, and then mix in the caramelized onion.
Add the duck fat to a medium-large skillet over medium-high heat. Once the oil is hot (around 365 to 375F), add 3 tablespoons of the potato mixture per latke. Try to drain off any excess liquid before adding the potato mixture to the skillet.
Fry the latkes until golden on both sides, about 4 minutes total, flipping once halfway through. Transfer the fried latkes to a paper towel-lined plate to drain off any excess oil. Immediately sprinkle the tops with a little coarse salt if desired. Continue this process until all the latkes are fried.
Serve warm, along with the herbed sour cream. Alternatively, serve with applesauce and sour cream.
Notes
Recipe Yield and Serving Size: This recipe makes a total of 12 latkes or 4 servings. Each serving is 3 latkes.
Storage: Once latkes are cooled, you can store them layered between pieces of parchment paper in an airtight container in the fridge for up to 4 days.
Reheating: You can reheat latkes in the oven or in an air fryer. No matter what method you use, you don’t need any extra oil to reheat latkes. Preheat the oven to 400F, arrange the latkes in a single layer on a baking tray, and bake until warm, about 10 minutes. Alternatively, preheat an air fryer to 350F, arrange the latkes in a single layer in the basket, and air fry until warm, about 5 to 7 minutes, flipping once halfway through.
What Type of Potatoes: Russet potatoes are commonly thought of as being the best potato for latkes or potato pancakes. This is because of their high starch content, which helps the latkes stick together and brown nicely. However, with the preparation (soaking in ice cold water and using the potato starch that collects in the bottom of the bowl) and cooking method (shallow frying in duck fat at a fairly high temperature) that I share in this recipe, you can basically use any type of potato you like! Personally, I think the best latkes are made with yellow potatoes, such as Yukon Gold.
What Type of Oil for Frying Latkes: Look for an oil with a high smoke point. I like to use duck fat for the best flavor and crispy texture. Chicken fat (schmaltz) is another great option. Or you can use any oil that you normally use for deep frying.
Topping Ideas: Instead of going with this savory herbed sour cream, you can serve your latkes with the traditional applesauce and sour cream accoutrements.