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Pure Potato Latkes for Ultimate Crunch

Source: cooking.nytimes.com

This recipe makes pure potato latkes using only shredded potatoes, onion, egg, salt, and potato starch for crispy results.
Yields 24 to 36 latkes from 2 1/4 pounds of potatoes, with a quick 45-minute total time.
The method squeezes out excess moisture twice to achieve the crunchiest texture without added flour.

The New York Times Cooking shares a straightforward recipe for pure potato latkes, a classic Hanukkah dish of crispy shredded potato pancakes. Created by Melissa Clark, it emphasizes using just potatoes and minimal ingredients to let their natural starch shine. It matters because it delivers foolproof crunch - the holy grail of latkes - perfect for holiday frying without soggy disappointments.