Potato Pancakes That Actually Crisp Up: A Hanukkah Kitchen Guide
Hanukkah starts the evening of December 14th this year, and if you're planning to make latkes, let's talk about the thing nobody admits: they're kind of a pain.
Not because they're complicated—they're not. But because getting them right takes time, attention, and standing at the stove for longer than anyone really wants to during the holidays.
That said, when they're good? They're really good.
So here's Honeyplate owner Josh's approach to potato pancakes that actually crisp up, hold together, and taste like the effort was worth it.
The Secret to Crispy Latkes Is What You Remove
The number one reason latkes turn out soggy? Too much water.
Potatoes are full of it. And if you don't get rid of it before the potatoes hit the pan, you're basically steaming them in oil instead of frying them.
Here's the move:
After you shred your potatoes (and onion), put them in a clean kitchen towel or cheesecloth and squeeze. Hard. Get as much liquid out as you possibly can.
Your arm will get tired. That's how you know you're doing it right.
Josh's Crispy Potato Pancakes Recipe
Ingredients:
2 lbs russet potatoes (about 4 medium potatoes)
1 medium yellow onion
2 large eggs, beaten
3 tablespoons all-purpose flour (or matzo meal)
1 teaspoon salt
½ teaspoon black pepper
Neutral oil for frying (vegetable, canola or Avocado)
Instructions:
1. Prep the potatoes and onion. Peel the potatoes. Grate them on the large holes of a box grater (or use a food processor with the shredding blade). Grate the onion the same way.
2. Squeeze out the liquid. This is the step that matters most. Put the shredded potato and onion in a clean kitchen towel or cheesecloth. Twist it tight and squeeze until barely any liquid comes out. You'll be surprised how much there is.
3. Mix the batter. Transfer the squeezed potatoes and onion to a large bowl. Add the beaten eggs, flour, salt, and pepper. Mix until everything's combined. The mixture should hold together when you press it into a patty.
4. Heat the oil. Pour about ¼ inch of oil into a large skillet. Heat over medium-high until the oil shimmers. You want it hot—but not smoking.
5. Fry the pancakes. Scoop about ¼ cup of the mixture into the pan. Flatten it with the back of a spatula into a pancake about ½ inch thick. Don't crowd the pan—work in batches.
Fry for 3-4 minutes per side until golden brown and crispy. If they're browning too fast, lower the heat slightly.
6. Drain and serve. Transfer finished pancakes to a plate lined with paper towels to drain excess oil. Serve hot with applesauce, sour cream, or both.
Makes: About 12 pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Tips for Perfect Potato Pancakes Every Time
Use russet potatoes. Their higher starch content helps the pancakes hold together better than waxy potatoes like red or Yukon gold.
Work quickly after shredding. Potatoes oxidize (turn brown) fast. If you need to prep ahead, squeeze out the liquid, then store the shredded potatoes in a bowl of cold water in the fridge. Just make sure to squeeze them dry again before mixing the batter.
Keep the oil hot. If the oil isn't hot enough, the pancakes absorb it and get greasy instead of crispy. If it's too hot, they'll burn on the outside before cooking through. Medium-high heat is the sweet spot.
Don't flip too early. Let them cook until the edges look golden and set before you flip. If you try too soon, they'll fall apart.
Make ahead option: Fry the latkes, let them cool completely, then freeze on a baking sheet. Reheat in a 375°F oven for 10-15 minutes until crispy again.
Hanukkah Cooking Doesn't Have to Mean All-Day Cooking
Hanukkah food is about more than just the recipe. It's about the people around the table, the stories you tell while you're cooking, and the smell of something frying in oil that makes the whole house feel like a celebration.
But it's also exhausting if you're doing it all yourself.
So here's a thought: make the latkes. Let someone else handle the rest.
Our December menu has everything from Honey Sriracha Glazed Chicken to Sweet Potato Hash to Blueberry Lemon Cheesecake Overnight Oats—chef-crafted meals made from scratch right here in Connecticut, delivered fresh and ready when you need them.
Breakfast, lunch, dinner, snacks—none of it has to be one more thing to figure out.
That way, you get to do the cooking that matters, and skip the parts that don't.
P.S. Hosting a Holiday gathering at your office? We work with Connecticut companies looking for chef-crafted catering options.
