We Tried 8 Different Methods for Making Latkes and Found Crispy-Outside, Fluffy-Inside Perfection

• Prep time: 10 minutes
• Cook time: 20 minutes
• Rating: 2/10

About this method: I used the base latke recipe, but instead of pan-frying, I air fried them in a Black & Decker Crisp ‘n’ Bake Air Fry Toaster Oven. I sprayed each one on the top and bottom with a bit of pan spray, and then cooked four at a time to make sure there was plenty of room for the air to circulate around the latkes. I set the timer to 15 minutes. When the timer went off, the latkes were still extremely blonde, so I gave them another five minutes. After 20 minutes total in the air fryer, I pulled the latkes for a taste test.

Results: I was hopeful that the air fryer would be its own Hanukkah miracle, giving me a way to make crispy latkes without standing over the stove, but this wasn’t the case. These latkes never really crisped up in a satisfying way. They were pale in the middle with a few extra-crispy bits along the edges, reminding me of an important lesson: Hanukkah latkes are about the miracle of the oil, not the miracle of the air, and you need that oil to really get crispy-yet-fluffy latkes.

• Prep time: 15 minutes
• Cooking time: 25 minutes
• Rating: 7/10

About this method: This method follows the classic recipe exactly, except instead of shredding the potatoes and onions in a food processor like I usually do, I used my good old-fashioned box grater and did it by hand.

Results: The biggest difference with using a box grater instead of a food processor is the texture. The holes of my box grater render thin, flat shreds that are wider (but not thicker) than those from the grater attachment of the food processor. This makes them a little bit easier to form into latkes. On the other hand, it also results in latkes that are still crunchy but not quite as crunchy as the food-processor-grated versions.

The taste is almost identical, but because so much latke enjoyment is texture-related, there is still a noticeable difference.

Otherwise, the box grater takes about a minute to wash and put away, making it a good choice when I’m only grating two potatoes for a small batch just for my family. (I don’t love cleaning the food processor.) However, it also adds a bit of time to the prep, as shredding by hand requires a few extra minutes and a bit of elbow grease.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Rating: 8/10

About this method: This is more of a general frying hack than a specific latke cooking method, but as she is the queen of Israeli food (at least in my mind), I trust whatever Adeena Sussman tells me to do. The idea is simple: Add a trimmed carrot to the oil while frying your latkes, following whichever recipe you prefer (in this case, the classic latke recipe). According to Sussman, “Not only does the carrot help regulate the oil temperature, but it also serves as a magnet, collecting tiny particles and keeping the oil more pristine and less prone to burning.”

Results: I have to admit that I couldn’t tell the difference between these latkes and the other pan-fried latkes I tested, but I think I know why: Because I was only frying a small amount of latkes at a time, my oil never had a chance to accumulate the little burnt bits that can result in a slightly acrid flavor. I can see how this old-fashioned hack could be useful when you’re dealing with large quantities, but for a small batch, you might as well save your carrot for a more delicious fate.