If you’re anything like me, there’s nothing quite like the joy of biting into perfectly golden, crispy pancakes made from humble potatoes. This Crispy Potato Latkes Recipe is the classic American Jewish appetizer you’ve been searching for—crunchy on the outside, tender on the inside, and bursting with comforting flavor.

The image shows four round, golden-brown potato pancakes with crispy edges and visible strands of shredded potato textured on top. Each pancake is slightly uneven with a crunchy, browned surface and a sprinkling of coarse salt crystals. They rest spaced apart on a black wire cooling rack which is set against a white marbled surface. The lighting highlights the crispy texture and warm colors of the pancakes, making them look freshly cooked. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Potato Latkes Recipe
Top Tip
How to Serve Crispy Potato Latkes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Potato Latkes Recipe

Why You'll Love This Recipe

Every time I make these latkes, my kitchen fills with an irresistible aroma that instantly brings everyone to the table. I'm so excited to share this recipe with you because it’s not only steeped in tradition but also wonderfully easy to master.

Authentic & Traditional: Brings the heart of Hanukkah and Jewish celebrations right to your kitchen.
Perfectly Crispy Texture: Crispy on the outside while tender and flavorful inside.
Simple Ingredients: Uses basic pantry staples like russet potatoes, sweet onions, and matzo meal.
Versatile Serving Options: Delicious with classic homemade applesauce or tangy sour cream.

Ingredients & Why They Work

When shopping for latkes, the quality of your potatoes and onions really shines through. Choosing the right russet potatoes and sweet onions can make all the difference between a soggy pancake and a perfectly crisp one.

Flat lay of five large russet potatoes with rough brown skin, two whole large sweet onions with golden papery skins, four whole brown eggs with smooth uncracked shells, a small white ceramic bowl filled with fine pale matzo meal, a small white bowl containing coarse kosher salt crystals, a small white bowl of fine white baking powder powder, and a small white bowl of freshly ground black pepper, all placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet Potatoes: Their starchy texture is ideal for getting that crispy exterior while keeping the inside soft.
Sweet Onions: Add a mild, natural sweetness that balances the savory flavors beautifully.
Eggs: Bind the mixture together, ensuring your latkes hold their shape when frying.
Matzo Meal: Helps absorb moisture and contributes to the latkes’ structure; you can also substitute potato starch or flour if needed.
Salt: Enhances and brings out the natural flavors of the potatoes and onions.
Baking Powder: Adds a subtle lift for a lighter texture.
Freshly Ground Black Pepper: Provides a gentle, spicy warmth to balance the sweetness.
Canola Oil: Perfect for frying due to its high smoke point and neutral flavor, ensuring crispiness without overpowering the latkes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Crispy Potato Latkes are wonderfully versatile, making it easy to tailor this classic recipe to your taste or occasion. Whether you want to experiment with flavors or accommodate dietary preferences, a few simple swaps can create delightful new variations.

Sweet Potato Twist: Swap russet potatoes for sweet potatoes for a subtly sweet flavor and vibrant color. I love this variation for a fall-inspired appetizer that adds a new depth to the crispy exterior and tender inside we adore in latkes.
Gluten-Free Adaptation: Though matzo meal is traditional, you can easily substitute with potato starch or gluten-free flour to keep this recipe accessible for gluten-sensitive guests without compromising texture or taste.
Herbed Latkes: Add fresh herbs like dill, chives, or parsley to the batter for an herbal aroma and a burst of brightness. I often mix in a tablespoon of chopped herbs for a fresh twist that complements the savory notes.
Vegetable Medley: Incorporate grated carrots or zucchini along with the potatoes to add color, nutrition, and extra moisture. Just be sure to squeeze out excess liquid from these veggies too, so your latkes stay crispy.
Spicy Kick: Stir in a pinch of cayenne pepper or smoked paprika to the batter if you love a little heat. It’s a subtle way to elevate the flavor and add warmth to this festive appetizer.

Step-by-Step: How I Make Crispy Potato Latkes Recipe

Two crispy brown potato pancakes with rough edges sit on a speckled white plate. One pancake has a pale yellow dollop of apple sauce on top, sprinkled with small green chives. The other pancake has a white cream topping, also garnished with chives and a light sprinkling of salt flakes. A silver fork rests on the plate, and the scene is set on a white marbled surface with a brown and white striped cloth nearby. In the background, a white plate holds more potato pancakes, and two small white bowls contain extra apple sauce and chopped chives. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak and Rinse Your Potatoes Thoroughly

After peeling and grating 5 pounds of russet potatoes, I immediately immerse them in a large bowl of warm water. This soaking process is key—it removes excess starch, which helps ensure a crispy bite. Let them soak for 10 minutes, then drain and refill with warm water. Repeat this rinse and soak three times total, or until you notice very few bubbles on the water’s surface. This little ritual makes a world of difference in texture!

Step 2: Squeeze Out Every Drop of Moisture

Next, moisture is our enemy when it comes to crispiness, so I grab a large cheesecloth or even an old, clean pillowcase to wring out the grated potatoes in batches. Press and twist until the potatoes feel dry to the touch—this step takes a bit of elbow grease but trust me, it’s worth it. Transfer the dried potatoes to a clean mixing bowl to prepare for flavoring.

Step 3: Combine Ingredients and Adjust Consistency

Grate two large sweet onions and give them a good squeeze to remove excess juice—onion liquid can make latkes soggy if left in. Add the onion to the potatoes along with most of the beaten eggs (start with ¾ of four eggs), ½ to ¾ cup of matzo meal, ½ tablespoon salt, 1 teaspoon baking powder, and ½ teaspoon freshly ground black pepper. Mix everything thoroughly. If you find the mixture too crumbly or dry, add the remaining egg little by little until the batter holds together nicely, but isn’t wet.

Step 4: Heat Your Oil to the Perfect Frying Temperature

Pour canola oil into a large skillet or cast-iron pan until it reaches about ½ inch deep. Heat the oil over medium-high heat to 400°F (204°C)—a perfect temperature for crispy latkes that cook evenly without soaking up excess oil. If you don’t have a thermometer, test by dropping a tiny bit of batter into the pan; it should sizzle immediately and float to the top.

Step 5: Fry Up Golden, Crisp Latkes

Drop 1 to 2 tablespoons of latke batter into the hot oil, taking care not to overcrowd the pan to maintain consistent heat. Use the back of a spoon to gently flatten each latke into a thin pancake. Fry for about 2 to 3 minutes on the first side until beautiful golden brown edges appear, then flip carefully and cook the other side for 1 to 2 minutes until equally crisp and golden. The aroma of frying latkes will fill your kitchen and have everyone eagerly awaiting!

Step 6: Drain, Season, and Keep Warm

Transfer each cooked latke to a wire rack lined with paper towels to drain off excess oil. Don’t skip this step—it keeps them from becoming greasy and helps preserve that delightful crisp texture. Immediately sprinkle the hot latkes with kosher salt for a finishing touch. If you’re making a big batch, keep cooked latkes warm on baking sheets in an oven set to 250°F (121°C) so they stay crisp and ready to serve.

Step 7: Serve with Your Favorite Toppings

For the classic finish, I serve these latkes fresh and hot alongside homemade applesauce and a dollop of sour cream. The balance of sweet and tangy complements the crispy, savory pancakes perfectly. Whether it’s for Hanukkah or any festive gathering, this Crispy Potato Latkes Recipe is sure to impress.

Top Tip

These tips will help you master the art of making the perfect Crispy Potato Latkes Recipe every time — crisp on the outside, tender and flavorful inside, and just downright irresistible.

Soak and Rinse Thoroughly: Trust me, soaking your grated potatoes three times in warm water until the bubbles mostly disappear is the secret to removing excess starch, which helps your latkes get that gorgeous, crispy crust.
Drain Every Drop of Moisture: Using a cheesecloth or even an old pillowcase to wring out every bit of liquid from both potatoes and onions will make the batter hold together better and fry up more crisply—skipping this step is one of the big mistakes I learned the hard way!
Maintain Oil Temperature: Keeping your canola oil at a steady 400°F (204°C) means your latkes fry quickly to golden perfection without getting soggy or greasy; use a thermometer if you have one, because temperature REALLY matters here.
Flatten Thinly: When you drop the batter into the pan, gently pat it thin with the back of a spoon—this simple move creates those lovely crisp edges everyone loves and helps them cook evenly inside.

How to Serve Crispy Potato Latkes Recipe

A closer top view of a green plastic colander sitting inside a clear round bowl filled with thin, spiral-shaped white and light brown strips of vegetable that look like shredded potatoes or daikon. The shredded pieces cover the whole inside of the colander, with a mix of soft and slightly crispy textures. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic garnishes like a dollop of cool sour cream or a spoonful of homemade applesauce complement the savory crispiness of these latkes perfectly. For a fresh twist, try topping with smoked salmon and a sprig of dill, or a sprinkle of chives for a pop of color and flavor.

Side Dishes

Serve your crispy latkes alongside traditional Hanukkah brisket or roasted vegetables for a festive spread. They also pair beautifully with a light salad of arugula and lemon vinaigrette or a bowl of hearty chicken soup, balancing the richness with freshness.

Make Ahead and Storage

Storing Leftovers

You can store your leftover latkes in airtight containers in the refrigerator for up to 3 days, sometimes even up to a week if you’ve made a double batch. This makes them perfect for planning ahead or enjoying delicious snacks throughout the week.

Freezing

To freeze, let your cooked latkes cool completely, then lay them out on a parchment-lined baking sheet and freeze for 2-3 hours until solid. Transfer them to freezer-safe bags or containers, and keep frozen for up to 3 months. This way, you always have crispy latkes on hand for when the craving hits.

Reheating

Reheat refrigerated or thawed frozen latkes on a baking sheet at 350°F (177°C) for 10-15 minutes. This method restores their crispiness without drying them out, so they taste almost like freshly made.

Frequently Asked Questions:

Can I use a different type of potato for this latke recipe?

Russet potatoes are best because of their high starch content which helps the latkes get crispy. While you can sneak in Yukon gold or other varieties, the texture and crispness may be different.

Why do I need to soak the grated potatoes multiple times?

Soaking removes excess starch which otherwise causes the latkes to be gummy instead of crisp. Repeated soaking until bubbles subside ensures perfectly crispy results.

Can I make the latke batter ahead of time?

It’s best to prepare and fry the latke batter fresh for the best texture. However, you can assemble the batter and refrigerate it for a short time before frying, but avoid letting it sit too long as the potatoes may brown.

What is the best oil for frying latkes?

Canola oil is ideal due to its high smoke point and neutral flavor, ensuring the latkes fry evenly without imparting unwanted tastes.

Final Thoughts

Making Crispy Potato Latkes using this recipe feels like a warm hug from the inside out. Whether you’re celebrating Hanukkah or simply craving a truly beloved appetizer, these golden, crispy latkes bring comfort and joy to any table. With a little patience and care, you’ll delight friends and family with every bite—enjoy making them your own and savor every delicious moment.