If you’ve been craving a golden, crispy delight that’s as comforting as it is addictive, you’re in for a treat with this Crispy Potato Latkes Recipe. These perfectly crunchy-on-the-outside, tender-on-the-inside latkes are my go-to for Hanukkah or anytime I want that satisfying homemade goodness.

The image shows six golden brown potato pancakes cooling on a black wire rack placed over a white marbled surface. Each pancake is round and crispy, with visible thin strands of fried potato twisted together, giving a textured, crunchy look. They have darker brown spots indicating crisp edges, and a light sprinkling of coarse salt crystals is visible on their surfaces, adding a bit of sparkle. The potato pancakes are spaced out in an orderly grid on the rack, highlighting their handmade uneven shapes and crispy texture. 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

I’ve tried countless latke versions over the years, and this one truly stands out. It’s chef-tested, elevated just enough to bring out the best flavors, and totally approachable—whether it’s your first time or you’re a latke pro!

Crispy Perfection: Achieve that iconic crunchy exterior without drying out the inside.
Simple, Quality Ingredients: You just need russet potatoes, sweet onions, a few binders, and canola oil—no fancy extras.
Make Ahead Friendly: Prep in advance and enjoy throughout the week or freeze for later.
Classic Flavors: Perfect served with homemade applesauce or sour cream to keep things traditional.

Ingredients & Why They Work

Ready to head to the grocery store? Start with great russet potatoes—they’re starchy, which is just what you want for the crispiest latkes. Sweet onions add a subtle hint of natural sweetness that balances the savory flavor. The rest are pantry staples that pull it all together.

Flat lay of five russet potatoes with rough brown skin, two large fresh sweet onions with shiny golden layers, four whole brown eggs with clean shells, a small white ceramic bowl of fine off-white matzo meal, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of light beige baking powder, a small white ceramic bowl of freshly ground black pepper, placed 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 high starch content helps create that crisp exterior and tender interior every time.
Sweet Onions: Adds natural sweetness and moisture without overpowering the potatoes.
Eggs: The binding agent that holds the shredded potatoes and onions together.
Matzo Meal: A traditional binder that keeps these gluten-free; you can also swap in potato starch or flour if needed.
Kosher Salt: Enhances all the flavors perfectly without being too harsh.
Baking Powder: Gives a subtle lift to keep your latkes light and airy.
Freshly Ground Black Pepper: A simple seasoning to add just the right touch of warmth.
Canola Oil: Ideal for frying because of its high smoke point and neutral flavor.

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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

One of the best parts about this Crispy Potato Latkes Recipe is how wonderfully versatile it is. You can easily tweak the flavors or ingredients to suit your tastes or dietary needs without losing that satisfying crunch and tender inside.

Sweet Potato Latkes: Swap russet potatoes for sweet potatoes for a naturally sweeter twist. I love how the color brightens up the plate, and the flavor pairs beautifully with a cinnamon-spiked applesauce.
Herb-Infused Latkes: Add chopped fresh herbs like dill, parsley, or chives to the batter. It adds a fresh note that lifts the latkes and makes them feel extra special for holiday gatherings or family dinners.
Gluten-Free Alternative: This recipe already uses matzo meal that can be substituted with potato starch or gluten-free flour, making it easy to enjoy latkes even if you avoid gluten.
Extra Crispy Variation: For even crispier latkes, after frying, place them on a rack in a 250°F (121°C) oven for 10–15 minutes to drain excess oil and maintain crunch until serving.

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

Two golden-brown crispy potato pancakes with rough and uneven edges sit on a white speckled plate, each topped with a different dollop: one with smooth, pale yellow apple sauce and sprinkled with small green chive pieces, the other with thick white sour cream garnished with chives. A silver fork rests next to the pancakes on the plate. Around the plate are hints of a white marbled surface, a brown and white striped cloth, and blurred bowls containing more apple sauce and chopped chives. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes and Get Them Soaking

First things first, peel and grate 5 pounds of russet potatoes. Immediately transfer the grated potatoes into a large bowl filled with warm water. Let them soak for 10 minutes, then drain and cover again with fresh warm water. I repeat this soaking and draining two more times until you see very few bubbles on the surface—that’s how you know excess starch has been rinsed away, which really helps your latkes get that perfect crispiness.

Step 2: Squeeze Out Every Last Drop of Moisture

This step is key! Using a large cheesecloth, a clean kitchen towel, or even an old pillowcase, squeeze out all the water from the grated potatoes. The drier the potatoes, the better your latkes will fry up crispy and golden. Then place these perfectly dried potatoes into a big mixing bowl, ready for the onion and seasonings.

Step 3: Mix in Onions, Eggs, and Seasonings

Grate 2 large sweet onions and squeeze out their moisture too. Add these to the potatoes along with most of the 4 slightly beaten eggs—you’ll start with about three-quarters of them—and then sprinkle in ½ to ¾ cup of matzo meal, ½ tablespoon kosher salt, 1 teaspoon baking powder, and ½ teaspoon freshly ground black pepper. Mix everything together well. If the batter feels dry or crumbly, add the reserved beaten egg bit by bit until the mixture holds together nicely.

Step 4: Heat the Oil to the Perfect Temperature

Pour enough canola oil into a large skillet or heavy cast iron pan to fill about half an inch deep. Heat the oil carefully to 400°F (204°C). I recommend using a thermometer to keep this spot-on, because oil that’s too cool makes latkes greasy, and too hot can burn them before cooking through. Once the oil is shimmering and hot, you’re ready to fry.

Step 5: Fry until Golden and Crispy

Use a spoon to drop 1 to 2 tablespoons of the batter into the oil, making sure not to overcrowd the pan. Then gently press down on each latke with the back of the spoon to flatten it thin—they should be about the size of your palm. Fry each side for 2 to 3 minutes until wonderfully golden and crispy, then flip and cook the other side for an additional 1 to 2 minutes. Look for that perfect golden crust and a crispy texture.

Step 6: Drain, Salt, and Serve Hot

Once golden and crisp, transfer your latkes to a wire rack lined with paper towels to drain excess oil. While they’re still warm, sprinkle kosher salt over the top for that final boost of flavor. Serve your latkes immediately with classic accompaniments like homemade applesauce or sour cream. If you’re cooking in batches, keep cooked latkes warm on a baking sheet in a 250°F (121°C) oven until ready to serve.

Top Tip

These tips come from hands-on experience making Crispy Potato Latkes, helping you nail the perfect texture and flavor every time.

Proper Potato Soaking: I learned soaking the grated potatoes three times in warm water, until the bubbles mostly disappear, really removes excess starch and prevents soggy latkes.
Moisture Removal: Wrapping the potatoes in a clean kitchen towel and squeezing out every drop of water made all the difference – that extra step ensures crispiness you actually notice.
Perfect Frying Temperature: Heating canola oil to a steady 400°F (204°C) lets the latkes cook through quickly without absorbing too much oil, locking in crunch.
Don’t Crowd the Pan: Fry in manageable batches and pat the latkes thin with the back of a spoon. This avoids steaming and helps each latke develop that gorgeous golden crust.

How to Serve Crispy Potato Latkes Recipe

The image shows a round white bowl with a green plastic strainer inside it, filled with thin, long, spiral-cut pieces of light yellow and white vegetable, resembling spiralized potatoes or similar root vegetable. The spirals are piled loosely and cover the whole inside of the strainer. The bowl is placed on a white marbled surface. The photo is taken from above, showing the bright and fresh texture of the spirals clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These latkes shine with classic garnishes such as homemade applesauce and a dollop of sour cream. For a fresh twist, try topping with smoked salmon, a sprinkle of chopped chives, or even a spoonful of crème fraîche. A dusting of cinnamon sugar can bring a sweet contrast, perfect if serving as a brunch treat.

Side Dishes

Serve your crispy latkes alongside traditional Jewish holiday staples like brisket or roasted chicken, or keep it simple with a fresh green salad tossed in a light vinaigrette. For a cozy meal, pair latkes with warm bowls of chicken soup or vegetable stew – the combination is truly comforting.

Make Ahead and Storage

Storing Leftovers

Leftover latkes keep beautifully when stored in airtight containers in the refrigerator for up to 3 days. I’ve even kept them for up to a week when making larger batches! Just be sure to cool them completely before sealing to avoid condensation and sogginess.

Freezing

To freeze, cool your latkes completely on a wire rack, then arrange them on a parchment-lined baking sheet and freeze until solid—about 2 to 3 hours. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months, ready whenever you need a crispy treat.

Reheating

Reheat refrigerated or thawed frozen latkes in a preheated oven at 350°F (177°C) for 10 to 15 minutes until piping hot and crisped back up. This method helps restore that just-fried texture without adding more oil or sogginess.

Frequently Asked Questions:

Can I use a different type of potato for latkes?

While russet potatoes are ideal for their starch content and texture, you can experiment with Yukon Golds or other starchy potatoes. Just remember that waxy potatoes may produce softer latkes that won’t crisp up as well.

Why soak the grated potatoes multiple times in warm water?

Soaking helps wash away excess starch released from the potatoes, which prevents the latkes from becoming gummy or overly dense. Repeating three times ensures a lighter, crispier result.

Is matzo meal necessary, or can I substitute something else?

Matzo meal helps bind the latkes while keeping them gluten-free, but you can replace it with potato starch or all-purpose flour if you prefer. Just adjust the quantity slightly to achieve the right batter consistency.

How do I keep latkes crispy after frying?

Drain latkes on a wire rack lined with paper towels immediately after frying to remove excess oil. If keeping warm, place them on a baking sheet in a 250°F (121°C) oven to maintain crispness until serving.

Final Thoughts

There’s something truly special about making Crispy Potato Latkes from scratch—the golden crispiness, tender centers, and those nostalgic flavors that bring friends and family together. Whether it’s for Hanukkah or just a cozy night in, this chef-tested recipe will make your kitchen smell like celebration. Enjoy every bite and the joy that comes with sharing homemade latkes.