Super Crispy Latkes
with horseradish dipping sauce
The secret to the crispiest latkes ever- potato starch! Reserve the starch from the potatoes and add it back into the batter. Then just fry them up to crispy perfection and serve with a tangy horseradish sauce (or classic sour cream and applesauce). Substitute a gluten-free flour or just leave it out to make these gluten-free.
Smarts: For picture-perfect latkes, add a small piece of carrot to the oil to soak up the brown bits as they flake off.
- Potatoes, russet - 2 lbs , shredded
- Eggs, large - 2
- All-purpose flour - 2 Tbsp
- Salt - 1 tsp
- Potato starch (opt) - 1 Tbsp
- Oil, cooking - 1/2 cup
- Green onions, white and green parts combined - 2 Tbsp , chopped
- Mayonnaise - 1/2 cup
- Prepared horseradish - 2 Tbsp
- Salt - 1/8 tsp
Make horseradish dipping sauce - Combine mayonnaise and horseradish in a medium bowl until combined. Stir in salt. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
Potatoes - Fill a large bowl with ice water. Peel potatoes and shred them with the large holes of a box grater or food processor. Put shredded potatoes into ice water, and let rest for 10 minutes.
Green onions - Prep as directed. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" againTry for free
Remove potatoes from ice water, squeezing out as much moisture as possible. Dry the potatoes very well with a clean towel or cheesecloth, and keep them covered so they don't discolor.
Let the water sit for 5-10 minutes to allow the potato starch to sink to the bottom of the bowl. Carefully drain the water, reserving the white starch on the bottom. (This step is optional, but adding reserved potato starch yields crispier latkes with soft insides.)
Place the shredded potatoes in a large bowl and dry again. Add eggs, flour, salt, and reserved starch (or store-bought potato starch) and combine.
Set up a cooling rack over paper towels near the stovetop.
In large saute pan or cast iron skillet, heat oil over medium-high heat until hot. When the oil is hot, scoop heaping 1/4 cup spoonfuls of potato mixture into oil and flatten slightly into patties. Do not overcrowd pan. Fry latkes until golden brown, ~3 minutes per side. Repeat with remaining latke mixture.
Cool latkes slightly on a cooling rack, and sprinkle with some salt. Serve with green onions and horseradish dipping sauce. Enjoy!