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!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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.
Craig says
Yes, THE best latkes I too have ever made! The one tip I can pass along is to make sure you really get out as much of the water from the potatoes as you can before frying them.
This is certainly one for the recipe box to keep hold of for easy access. Thanks Tori!
Diana says
Best latkes I’ve ever made. They were soft, light and just scrumptious. Thanks, Tori! You don’t disappoint.
Kari@Loaves n Dishes says
These latkes look so crispy and fluffy! Yum…and I like to eat mine with sour cream AND apple sauce.
Peggy says
I’ve always used flour in my latke-making, but definitely willing to change it up and try the panko! These look gorgeously golden brown!
ARI says
Donna and I love your step by step photos and directions ,too bad all can not be saved in recipe box.
ARI says
1 like your posting bold to name such,
2 This recipe sound very similar to the one I use but I will try your refinement of Panko read crumbs sounds great
Carol says
These look really great! I’ve always used Joan Nathan’s recipe for latkes which suggests squeezing out the water from the shredded potatoes, and using the starch left over. But I’m going to try the panko crumbs this year. I also have some goose fat that I’ve been saving for just this sort of thing, so I’ll add to the grapeseed oil. Can’t wait! (Thanks, BTW, for the encouragement to forget calories/fat/etc. I will do just that!!!)
Toby says
Your recipe sounds amazing and will want to try it with the Panko crumbs… always wondered about those. My question is: if you’re going to squeeze the liquid out with a cloth, why do you bother rinsing it in water? To me that just seems to add more liquid, while washing away the flavour, especially since you’re going to put the potato starch (or other binder) right back in since you want the ingredients to stick together. Made mine this way the other night & they were yummy I have to say.
Tori Avey says
The water is used to keep the shreds from turning brown. It also lends a crisper texture to the latkes.
Linda says
I just made your recipe for potato latkes last night and they were loved by all. My mother gave me the suggestion years ago to give the shredded potatoes a quick spin with the regular metal blade in the quasinart to make it less hashed brown looking. I did and they were great. Only problem with latkes are the clean up, but well worth the effort.
Gail Srebnik says
Made these tonight – used white potatoes, hand grated and squeezed out what I could. Fried them in grapeseed oil …we loved them!
Lisa Powers says
Do you use dried/crispy Panko Crumbs?
Tori Avey says
Use regular dried panko breadcrumbs, the kind you can find at the supermarket. 🙂
Gaby says
I know it’s a little late to ask this as I’m ready to make them now, but your pictures look like you used a lot more than 1/8 of a teaspoon oil! Are my eyes deceiving me? I’ll use your recommended amount and see how it goes. Gotta run, my family is coming for lunch. Oh, by the way, a new family tradition at my house is Leite’s apple fritters, not sufganiot. If you’ve never tried them, do! They are fantastic! Chag Sameach!
Tori Avey says
Hi Gaby, you misread the instructions. Pour oil to a depth of 1/8 INCH, not 1/8 teaspoon!
Alexan says
thank you very much.
Alexan
Alexan says
You can use the wire rack of your microwave!
Alexan
Alexan says
Hello,
we don’t have potato starch here. Should I use normal starch?
Kind regards from Africa
Alexan
Tori Avey says
Hi Alexan! As I mentioned to a reader before you, 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. Also, 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!
Connie says
I first need to commend you and your blog. I stop by occassionaly. Today, I originally stopped by to check out your Hannukah fritters and then latched onto this recipe. (though I may need your forgiveness, I am not Jewish, yet I have deep respect for tradition and foods) I intend to try your fritters for a lovely Sunday brunch along with the latkes with eggs on the side. Have a wonderful day. Now off I go to check out your shop.
Ilke says
Great! I am set to go make latkes! 🙂 This recipe yields a lot of latkes for just two of us but I guess it is worth if I am going through this anyway. Will try them soon! My choice to dip would be a yogurt dip with herbs to stay on the healthy side 🙂
Tori Avey says
Totally worth it. There won’t be many leftover, promise! Use Greek yogurt, the thick rich flavor will work perfect. Enjoy Ilke!
Laureen Hart says
Loved watching you on TV this morning and your sense of humor at calling yourself a shiksa. A very beautiful one at that!
I also used a tablespoon of lemon juice to stop the oxidation and browning of the potatoes. I made then last week for fun, with an Italian twist, using parmaesan cheese and chopped basil in the mixture. They were delicious. I will definitely try them with panko crumbs since I use them a lot for my Chicken Schnitzels.
Tori Avey says
So sweet of you Laureen, I’m happy you caught the segment! The Italian version sounds awesome. My friend from Mexico also makes a version with cheese, she’s going to teach me soon. Can’t wait!
Jacqueline says
I am definitely going to try mine this way. I love crispy latkes with sour cream and sometimes a little horseradish. I usually stick with traditional potato latkes but I do like spinach and leek latkes.
Brenda says
I live in London and would like to make your Latkes but what are Panko crumbs?
Tori Avey says
Hi Brenda, click the link in the blog above and it will take you to my market so you can see what they look like. They’re basically Japanese-style breadcrumbs (the same you would use for tempura), but they’ve become more mainstream recently and can be found in most American markets next to the regular breadcrumbs. If you have trouble finding them, try a Japanese market, or you can substitute regular breadcrumbs if you like. Enjoy!