The perfect latke is crispy on the outside while hot, soft and fluffy in the center. Savory latkes should be aromatic and salty, oniony and delectable. A well made latke is nearly impossible to resist. In the 15 years I have been making latkes, none have turned out more delicious than these Crispy Panko Potato Latkes. The secret? It’s a combination of using the proper preparation method along with light, airy panko breadcrumbs.
During Hanukkah, it is Jewish tradition to eat foods that are deep fried in oil (learn more here). Once a year, we are given guilt-free rein to enjoy fried foods like potato latkes. Over the past several years I have made hundreds and hundreds of latkes for the holidays. During that time I have managed to learn quite a bit about what works and what doesn’t in a latke recipe. Forget the calories and fat. If you’re going to make latkes, indulge yourself and make them the way they were meant to be enjoyed… fried, salted and devoured.
When it comes to making a hot, crispy, fluffy, delicious latke, there are many schools of thought. Some folks like to fry their latkes in olive oil. Others use “liquid gold,” schmaltz– aka chicken fat– to fry the latkes. There are those who say that you must add garlic and seasonings to give the latkes flavor. Others believe in the basics– onion, salt and pepper. Then there is the question of size– some like large, flat latkes and some prefer small, crisp, hash brown-style treats. Some use matzo meal to bind the latkes, others use flour. And then of course, there are the toppings… applesauce or sour cream? Some will even top their latkes with ketchup– blasphemy! Don’t worry, I won’t judge you. Whatever floats your latke boat. It’s all good!
I generally use grapeseed or peanut oil for frying– each has a high smoke point, making them ideal for deep frying. Sometimes I’ll add a few tablespoons of schmaltz to the oil to give it a schmaltzy flavor. I use fine potato shreds, rather than large ones, which helps the latkes to hold together better. I squeeze the heck out of the potato and onion shreds to remove as much liquid as possible. I also add some potato starch to the mix, which helps bind the latkes without making them gummy. And I always drain them on a wire cooling rack… this keeps them from sitting in their own oil and getting soggy.
Recently, I decided to use Japanese panko-style breadcrumbs as a binder for the latkes, instead of matzo meal or flour. I loved the resulting latkes– they were golden brown and super crispy, while perfectly light and fluffy inside. Panko has the ideal texture for holding these bad boys together. Follow the steps in the recipe carefully, and you are sure to end up with a seriously delicious plate of latkes. Chag Sameach!
Need more latke tips? Check out this post which covers all of my latke advice in-depth. Looking for a gluten free potato latke recipe? Click here. What is your favorite way to make latkes? Are you an applesauce or sour cream aficionado? Share your own tips in the comments below!
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Crispy Panko Potato Latkes
Ingredients
- 2 1/2 pounds Russet or Yukon Gold potatoes
- 1 whole large onion
- 3/4 cup panko breadcrumbs
- 2 large eggs beaten
- 1 tablespoon dry potato starch optional
- Salt and pepper
- Grapeseed or peanut oil for frying
NOTES
Instructions
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, dry potato starch (optional), salt and pepper into the potato shreds. The dry potato starch helps to hold the latkes together, but it's not required. Add salt and pepper to taste. I add about 3/4 tsp of salt and a 1/4 tsp of pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.Scoop up 3 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.
- Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).
- Shape the potato mixture into a tightly compacted disk.
- Place the disk carefully into the hot oil. Latkes can break apart at this point, they're very delicate. If you can get them into the hot oil in one piece, chances are they will stick together--frying them is like the "glue" that holds them together. It takes a gentle touch, and it may take you some practice to get the "feel" for it.
- The oil should sizzle but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
- Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that-- don't crowd the pan) for 2-3 minutes per side till brown and crispy. Note: If your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter "holds." You can also add another egg to the mixture and more panko, if needed.
- Remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain.
- I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. Serve latkes with applesauce and/or sour cream, if desired.
Susan Rosen-Robinson says
I haven’t made latkes in ages and I am embarassed to admit that I only used the Manischewitz boxed mix. I cannot wait to try this recipe. However, I have to say, after printing this recipe out I said, “This better be good because I’ve never cooked anything that had 3 pages to the recipe before.” I say this in jest because I’m dying to cook some of the wonderful things I grew up eating as a child.
Tori Avey says
Hey Susan! Just FYI, the recipe prints long because I tried to be VERY detailed with the process. The more details I include, the less of a chance somebody might go wrong. It’s really not a very complicated recipe. Enjoy!
Pearl Rosenberg says
HELP – I need recipe for gluten free potato latkes and would also like recipe for sweet potato (yams) latkes. My daughter tasted them somewhere and said they were really delicious.
Thanks.
Antonia says
I am wondering if part of the secret is the thinness of the potato shreds. I noticed that the food processor on your site has two sizes of shredding: fine and medium. And the photos show a very fine shredded potato. My relatively old food processor, a Cuisinart, only has medium. My latkes tend not to hold together well, and I am wondering if it is something to do with the size of my “shreds?”
Sam says
Love the panko and starch ideas. Have you ever tried frying in coconut oil? Gives them a lovely extra flavor ( but I usually do that for parties NOT during Chanukah)
Sheila says
These look amazing. I have never made them myself…and dare to say I have probably never had a truly delish latke. Might have to give this a whirl this season. And oh yeah I prefer applesauce!
Alice says
Looks yummy, thanks for the tips!!
Donald says
To keep the potatoes bright white, I add some crystal vitamin C (sold at Trader Joes and health food stores) to the water in which I put the grated potato. Cover with a paper towel and sprinkle some more of the Vit. C on. It will keep in the fridge for more tha a day.
Dana says
Love the panko idea! For the potato starch, I acutally save the liquid I squeeze from the potatoes and onion. That liquid is mostly water, but there’s also quite a bit of starch from the potatoes. Just drain the water, and add the potato-flavored starch!
Chaseburgmama says
I stopped peeling potatoes years ago for latke making. I just scrub them well before quartering them and grating them in the Cuisinart. Haven’t seen skinned knuckles/ ruined manicures
Forever. Looking forward to using the Panko crumbs.
Leah says
These look amazing. I love the idea of Panko as the binder. I always make Yukon Gold potato latkes. I think I’ll be making these next weekend.
Tori Avey says
These will work great with Yukon Golds, Leah, and you won’t have as much of an issue with browning. YG’s naturally have a bit less starch, though, so add more potato starch if you need to keep them from falling apart. Enjoy!
Craig says
Hi –
Love your blog and try things here and there. I want to make these Latkes, but I can’t find Potato Starch. I went to 2 main stream supermarkets. Nothing! Looked in the baking and ethnic food sections. Where can I find it?
Thanks,
Craig
Tori Avey says
Hi Craig! Sorry you’re having trouble. It’s easier to find at Passover, though it is becoming more widely available now that so many people are going gluten free. Did you check the kosher food section? If yes and still no luck, then go ahead and make them without the starch. If you find your latkes are crumbling and not holding together well, you can add more egg and panko. You can also use flour as a sub for the potato starch, though I like the consistency of the starch better.
One more note– when you drain the potato shreds, drain them slowly you’ll notice a milky white substance has collected at the bottom of the bowl where they soaked. That’s potato starch. Scoop it up with a spoon and throw it into your potato shreds, it should help the batter “stick.” Good luck!
Craig says
Thanks. Guess I also should have put 2 + 2 together and realized “Jewish” food, look in the Jewish food section! I also live in Boston (specifically in the Brookline area) so I should be able to find it here year round considering we have MANY Hasidic Jews in the area. Thanks again.
Stella says
Genius! Absolute genius.
This looks like the most efficient and tasty latke recipe ever. I’m definitely going to try it – though, sadly, I don’t have a fancy enough food processor for that tip. I have a little one with no attachments. But I have a mandoline that will work just fine, if a little more slowly.
I love that blue plate in the main pic, too. You always have the prettiest serving plates and bowls!
Tori Avey says
Hi Stella! If you’re hand grating, make sure you grate the shreds directly into a bowl of water, or transfer the shreds to water frequently, to eliminate browning. Good luck!
Stella says
Thanks for the tip, Tori!
Yael says
Your latkes look like the best I have ever seen!
Elayne says
What a great idea to use panko. I can’t wait to try these!
Judith Matthias says
I’ve been making latkes for 40+ years, and have never thought to make them this way. I can’t wait to follow all of your tips. I am sure my family will be thrilled at the results–they expect latkes every night of Hannukah!
By the way, even though I don’t comment on all of your posts, I do read every one, and have tried a number of your recipes. Yum!!
Tori Avey says
That’s very kind of you, Judith, thank you for commenting! Enjoy the latkes… 🙂
Phyllis Keith says
Instead of using orange juice, a chef suggested a Vitamin C table. It works just fine!
Manda says
I love your cooling rack! May I ask where that is from?
Tori Avey says
Hi Manda! I got this rack years ago, I can’t remember where it came from to be honest… but here’s an option:
https://www.amazon.com/Surpahs-Stainless-3-Tier-Stackable-Cooling/dp/B00XH4OMRS?tag=theshiintheki-20
The main thing I like about these racks is that they’re stackable and don’t require a lot of counter or storage space. If I had to do it again, I’d buy one of these. The rack I have currently needs to be spread out into thirds… a stackable would save me a lot of precious counter space. Hope that helps!
N. Russell says
Thank you SO MUCH for sharing this recipe. I’m so excited about these. Can’t wait to make them!! I’ll have to wait, though, because we have to go to Kiev for the weekend. 🙁 When I get back, this is gonna be my first meal. 😉 Enjoy your weekend!! ttyl Thanks, again!!
Tamar Leah says
I found a way to prevent a latke mixture from turning weird colors(you know…. the pink/brown/gray transition)-I soak my potato shreds in water w/a little citrus juice (approx. 1-2 tbsp. per quart) to prevent oxidation of the potatoes’ starch. I can’t wait to try latkes with panko-sounds like a great solution to the dreaded “soggy latke”. Hag Sameach!
Tori Avey says
Great tip Tamar! I usually don’t have a problem with greying/browning if I put the shreds directly into the water, but the lemon juice certainly wouldn’t hurt. 🙂 Chag Sameach to you, too!
RV Goddess says
Thanks so much for the panko tip. I will try it this year. Since we are usually traveling in the sunny SW during Hanukkah, I prepare latkes in my motorhome kitchen… so I cheat (shhhhh) and use already-shredded potatoes (Simply Potatoes brand). I like ’em crispy and small, and top them with a bit of creme fraiche, lox and fresh dill.
Tori Avey says
I love RV-ing! So much fun! If you’re using the pre-shredded potatoes, the shreds tend to be larger and they don’t hold together as well. You may need to add more egg and panko to get everything to hold together. Good luck! Let me know how it goes. 🙂