If you’ve ever craved the perfect crispy, golden-brown treat, this Crispy Potato Latkes Recipe has got you covered. It’s my go-to for a flavorful, elevated appetizer that works beautifully for Hanukkah or whenever you want a delicious snack with a satisfying crunch.

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

I can’t tell you how many times I’ve made these latkes for friends and family and watched them disappear in no time. There’s something so satisfying about biting into a latke that’s crispy on the outside and tender on the inside, and I promise you’ll love this elevated take on a traditional classic.

Maximum Crispness: The repeated soaking and draining process ensures your latkes fry up beautifully crisp every time.
Fresh, Balanced Flavor: Sweet onions add a subtle sweetness that complements the earthy russet potatoes perfectly.
Chef-Tested Tips: Including matzo meal and baking powder for texture and lightness makes all the difference.
Versatile Serving Options: Serve hot with applesauce or sour cream for that classic touch or get creative with your favorite dips.

Ingredients & Why They Work

Getting the ingredients right is key to nailing the authentic crispy texture and flavor that make this latkes recipe a standout. With a few simple tips on selecting and preparing each component, you’ll be set up for success.

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: They have the perfect starch-to-moisture ratio for crispy latkes—just be sure to soak and drain them well.
Sweet Onions: These add a mild, natural sweetness without overpowering the potatoes.
Eggs: Bind everything together while adding richness.
Matzo Meal: This helps keep the latkes crisp and holds the mixture; you can also substitute with potato starch or flour if needed.
Kosher Salt: Essential for seasoning and enhancing the flavors.
Baking Powder: A secret weapon to lighten the latkes and improve texture.
Freshly Ground Black Pepper: Adds a subtle but necessary kick.
Canola Oil: Ideal for frying because it has a neutral flavor and a high smoke point.

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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 things I love most about this Crispy Potato Latkes Recipe is how easy it is to make it your own. Whether you want to add a seasonal twist or tweak ingredients for dietary needs, let your creativity shine while keeping that golden, crispy perfection intact.

Sweet Potato Twist: Swap out half or all of the russet potatoes for sweet potatoes. I tried this once for a fall gathering, and the naturally sweet, vibrant latkes were a huge hit. They crisp up beautifully and pair wonderfully with a cinnamon-spiced applesauce.
Herb-Infused Latkes: Fresh herbs like dill, chives, or parsley stirred into the batter bring a burst of freshness that elevates the classic flavor. I sprinkle in some fresh dill when serving with sour cream for a lovely touch.
Gluten-Free Option: If you’re avoiding gluten, stick with the matzo meal, potato starch, or even flour alternatives like chickpea flour. I’ve found potato starch gives an extra light and crispy texture that’s just perfect.
Cheese Addition: For an extra indulgent appetizer, try mixing in a handful of shredded sharp cheddar or parmesan into the batter. The melted cheese adds a nice savory richness that my family absolutely adores.

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 the Grated Potatoes

After peeling and grating 5 pounds of russet potatoes, I immediately submerge them in a mixing bowl filled with warm water. This soaking step is crucial—it helps wash away excess starch so your latkes turn out crispier. I let them soak for 10 minutes, then drain and refill with warm water two more times. You’ll know it’s time to stop when you see very few bubbles rising on the water’s surface. This process might feel a bit tedious, but trust me, the crunch is worth every moment.

Step 2: Drain Every Bit of Moisture

Next up is the moisture squeeze. I use a large piece of cheesecloth to bundle the grated potatoes and wring them tightly until no more liquid is coming out. This step is a game-changer because too much moisture will keep your latkes from crisping up right. After draining, I place the potatoes in a large mixing bowl, ready to combine with the other ingredients.

Step 3: Add Onions, Eggs, and Seasonings

I grate two large sweet onions and squeeze out any excess water just like with the potatoes. Then, I add the onions to the potatoes along with about three of the four beaten eggs (saving some in case the mixture feels dry), ½ to ¾ cup of matzo meal, ½ tablespoon kosher salt, 1 teaspoon baking powder, and ½ teaspoon freshly ground black pepper. Mixing everything thoroughly until combined gives me a thick, cohesive batter. If it still feels crumbly or dry, I gently add the reserved egg a little at a time until it holds together nicely but remains easy to scoop.

Step 4: Heat the Oil Just Right

I pour canola oil into a large cast-iron pan to about a half-inch depth. This way, the latkes fry evenly and develop that perfect crispy crust. Heating the oil to exactly 400°F (204°C) is key—it’s hot enough to crisp the latkes quickly without burning. If you don’t have a thermometer, test by dropping in a small bit of batter; it should sizzle energetically and rise to the surface right away.

Step 5: Fry and Flatten the Latkes

Using a tablespoon or two, I drop dollops of the batter into the hot oil, taking care not to crowd the pan to maintain the temperature. Then, I gently press each mound down with the back of a spoon to form thin, even latkes. Fry them for 2 to 3 minutes on one side until a gorgeous golden brown forms, then flip carefully and cook the other side for 1 to 2 minutes. Watching for that deep amber color and listening to the lively sizzle are my signals that they’re ready to come out.

Step 6: Drain and Season Immediately

I use a spider or skimmer to lift the latkes out of the oil, letting excess oil drip back into the pan. Then, I lay them on a wire rack lined with paper towels so they don’t get soggy. While still hot, I sprinkle a pinch of kosher salt on top—this last touch enhances depth and makes each bite irresistible.

Step 7: Serve Hot or Keep Warm

Once all the latkes are fried, I love serving them immediately alongside classic accompaniments like homemade applesauce or tangy sour cream. If I need to keep them warm, I pop them on baking sheets in a 250°F (121°C) oven—this keeps them crispy without drying out until it’s time to eat.

Top Tip

Making the perfect Crispy Potato Latkes Recipe is all about attention to detail and a few insider tricks that make a big difference. These tips come from plenty of hands-on kitchen experience and can help you achieve that golden, crisp exterior and tender inside every single time.

Thoroughly Drain and Squeeze: I can’t stress enough how important it is to remove as much moisture as possible from the grated potatoes and onions. Using a sturdy cheesecloth or even a clean pillowcase to squeeze out excess water is a game-changer for crispiness.
Warm Water Soak: Soaking the potatoes in warm water three times really helps wash away excess starch, which prevents soggy latkes. I learned this step after trying quick rinses and the difference is night and day.
Right Oil Temperature: Heating your canola oil to exactly 400°F (204°C) ensures the latkes crisp up on the outside without absorbing too much oil. Use a thermometer—trust me, guessing never works as well.
Don’t Overcrowd the Pan: I used to cram too many latkes in the pan at once, which lowered the oil temp and led to greasy, limp latkes. Fry in batches, giving each one some space to crisp evenly.

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

For the perfect finishing touch on your Crispy Potato Latkes, classic garnishes always shine. A generous dollop of sour cream or a spoonful of homemade applesauce are traditional favorites that balance crispy texture with creamy or sweet contrast. For a fresh twist, sprinkle chopped fresh chives or dill on top, or even try a little smoked salmon and capers for a more elevated presentation.

Side Dishes

Pair your latkes with dishes that complement their rich, savory crunch. A light green salad with a lemon vinaigrette, roasted vegetables, or even a tangy beet salad add brightness. For a heartier meal, consider serving alongside a braised brisket or roasted chicken to keep that classic Hanukkah vibe going strong.

Make Ahead and Storage

Storing Leftovers

Any leftover latkes can be stored in airtight containers in the refrigerator for up to 3 days. If you’ve made a large batch by doubling or tripling the recipe, they’ll keep well for up to a week. Just be sure to cool them completely before storing to avoid sogginess.

Freezing

Freezing latkes is a lifesaver for busy times! Cool your latkes completely, then place them on a parchment-lined baking sheet in a single layer. Freeze them for 2-3 hours until solid, then transfer to freezer-safe containers or bags. They’ll keep beautifully for up to 3 months.

Reheating

To reheat, thaw frozen latkes overnight in the fridge, then warm on a baking sheet in a 350°F (177°C) oven for 10-15 minutes until heated through. This revives their crisp texture much better than microwaving. For refrigerated leftovers, the same reheating process works perfectly.

Frequently Asked Questions:

Can I make Crispy Potato Latkes Recipe gluten free?

Absolutely! Using matzo meal made from potatoes or substituting with potato starch or gluten-free flour keeps this recipe gluten free without sacrificing texture or flavor.

How do I keep latkes crispy after frying?

Drain the latkes on a wire rack rather than paper towels to avoid steam buildup. If you need to keep them warm, place them on a baking sheet in a 250°F (121°C) oven until ready to serve.

Why do I soak the potatoes in warm water multiple times?

The repeated warm water soak rinses away excess starch which helps prevent the latkes from becoming gummy or soggy once fried, resulting in a crisper texture.

Can I prepare the latke mixture ahead of time?

Yes! You can make the latke batter in advance and refrigerate it for up to 3 days. Just make sure to squeeze out excess moisture before frying for the best results.

Final Thoughts

There’s something truly comforting about making and sharing Crispy Potato Latkes with family and friends. This chef-tested recipe turns a beloved traditional dish into an elevated appetizer that’s golden, crisp, and bursting with flavor every time. Whether you’re celebrating Hanukkah or simply craving a homemade treat, I hope these tips, serving ideas, and storage hacks make your latke experience joyful and easy. Happy frying—and even happier eating!