If you’re craving that perfect blend of golden crunch and tender inside, this Crispy Potato Latkes Recipe is exactly what you need. It’s a classic comfort food treat that’s as fun to make as it is delicious – trust me, once you try these homemade latkes, you’ll want to make them year-round!

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 shared this recipe with friends and family countless times, and it never fails to impress. Crispy and flavorful, these latkes bring a little celebration into any meal, whether you’re marking Hanukkah or just need an irresistible appetizer.

Golden Crunch Every Time: Preparing the potatoes with care ensures perfect crispness in every bite.
Simple Ingredients: Just a handful of staples create a dish that feels homemade and special.
Versatile Serving: Serve with applesauce or sour cream for an elevated appetizer experience.
Make-Ahead Friendly: Prep in advance to save time during busy celebrations or gatherings.

Ingredients & Why They Work

Before we get started, I want to highlight a few key ingredients that make these latkes truly shine. When shopping, aim for fresh russet potatoes and sweet onions – they’re the foundation of the perfect texture and flavor.

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: Starchy and hearty, they achieve that classic latke crispiness when grated and properly soaked.
Sweet onions: Add just the right balance of subtle sweetness and moisture to the potato mixture.
Eggs: They bind everything together, helping the latkes hold their shape as they fry.
Matzo meal: This is my go-to for texture and crispness – but you can also use potato starch or flour if needed.
Kosher salt: Essential for seasoning and bringing out the natural flavors of the potatoes and onions.
Baking powder: A small boost that lightens the latkes just a bit and helps with texture.
Freshly ground black pepper: Adds a gentle kick without overpowering the other flavors.
Canola oil: Its neutral flavor and high smoke point make it perfect for frying latkes to golden perfection.

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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

The beauty of this Crispy Potato Latkes Recipe is how versatile it is — you can easily tweak ingredients and add your own twist to make these golden pancakes truly your own. Whether you want to experiment with flavors or keep them classic, these latkes welcome your creativity.

Herb-Infused Latkes: Adding fresh herbs like dill, parsley, or chives to the potato mixture brings a fresh brightness that pairs wonderfully with the crispy exterior. I love a sprinkle of chopped dill stirred in just before frying for that subtle, fragrant lift.
Sweet Potato Variation: Swap russet potatoes for sweet potatoes for a naturally sweeter, vibrant twist. The texture is a bit softer, so you might need to add a little extra matzo meal or flour to help them hold together. It’s a personal favorite especially for a seasonal treat.
Gluten-Free Options: Use potato starch or gluten-free flour instead of matzo meal for a completely gluten-free version that still crisps up beautifully. Perfect if you’re serving guests with dietary restrictions.
Cheesy Latkes: Toss in ½ cup of shredded sharp cheddar or Gruyère cheese to the batter. It melts into the latkes while frying, adding a rich, gooey surprise in every bite. I sometimes add a touch of smoked paprika to complement the cheese.
Spicy Kick: Mix in a pinch of cayenne pepper or finely chopped jalapeño for a spicy note that cuts through the richness. It’s a fun way to jazz up the traditional recipe when you’re feeling adventurous.

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: Perfectly Prep the Potatoes

Start by peeling and grating 5 pounds of russet potatoes — the starchy kind work best for that crispy finish. Immediately place the grated potatoes in a bowl of warm water to stop them from browning. Soak them for 10 minutes, then drain and refill with warm water two more times, totaling three soaking cycles. You'll notice that the water initially gets cloudy with starch and bubbles — once these mostly clear up, you're ready for the next step. This method helps strip excess starch for crispier latkes that won't turn gummy. Pro tip: Don’t skip this soaking—it’s key to that coveted crunch!

Step 2: Squeeze Out Every Last Drop

Drain the potatoes one final time, then transfer them in batches onto a large piece of cheesecloth, a clean kitchen towel, or even an old but clean pillowcase. Twist and squeeze firmly to extract as much moisture as possible—this makes a huge difference in your latkes frying up golden and crisp. Once dry, place the potatoes into a large mixing bowl and get ready to add the onions.

Step 3: Onion and Batter Mix Magic

Grate 2 large sweet onions and squeeze their juice out just like the potatoes to avoid soggy latkes. Add the grated onion to your potato bowl, then pour in about ¾ of the 4 slightly beaten eggs (reserve a bit to adjust texture), ½ to ¾ cup matzo meal, ½ tablespoon kosher salt, 1 teaspoon baking powder, and ½ teaspoon freshly ground black pepper. Mix everything well — the mixture should hold together but not be too wet. If it feels dry, add more egg a little at a time. This balance is the secret sauce to latkes that hold their shape without being dense.

Step 4: Heat Your Oil to Perfection

Pour canola oil into a large cast-iron skillet or heavy-bottomed pan until it’s about ½ inch deep. Heat the oil over medium-high heat until it reaches 400°F (204°C). A hot oil temperature is crucial—it ensures your latkes sizzle immediately and develop that irresistible golden crust without absorbing excess oil. You can test readiness by dropping a small pinch of batter in; it should bubble and fry quickly.

Step 5: Fry and Flatten Your Latkes

Carefully drop 1 to 2 tablespoons of batter into the hot oil, spacing latkes to avoid overcrowding. Use the back of a spoon to gently pat each into a thin, even pancake. Thin latkes fry crispier and more evenly. Cook for 2–3 minutes on the first side until beautifully golden brown, then flip carefully and fry for another 1–2 minutes. Keep your eyes on them—they can go from golden to burnt quickly! Use a spider or skimmer to transfer finished latkes onto a wire rack lined with paper towels to drain any excess oil.

Step 6: Season While Hot and Serve Warm

Sprinkle your hot latkes immediately with a little kosher salt for that perfect finishing touch. Serve them right away topped with your favorite accompaniments—classic applesauce or a dollop of cool sour cream never fails to elevate this crispy treat. If you’re not serving all at once, keep them warm in a 250°F (121°C) oven on a baking sheet until ready to plate. This way, every bite stays as crisp as the first.

Top Tip

These tips come from hands-on kitchen experience to help you nail the perfect crispy texture and flavor every time you make this Crispy Potato Latkes Recipe.

Perfect Potato Prep: Soaking the grated russet potatoes in warm water not once, but three times, really helps remove excess starch and prevents soggy latkes.
Moisture Matters: Using a cheesecloth or old pillowcase to squeeze out every bit of moisture will make all the difference in achieving those golden crispy edges.
Frying Temperature: Make sure your canola oil is heated to a steady 400°F (204°C) — if the oil is cooler, latkes soak up too much oil; if too hot, they brown too fast without cooking through.
Keep ’em Thin: Flatten your batter with the back of a spoon for that signature crispy crunch. Thick latkes tend to be doughy inside.

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

Classic garnishes like homemade applesauce and dollops of sour cream are tried-and-true partners for these latkes. For an elevated twist, try adding a sprinkle of fresh chives, a pinch of smoked paprika, or even a spoonful of crème fraîche topped with caviar for special occasions.

Side Dishes

These crispy potato latkes shine as a starter alongside hearty dishes like braised short ribs or roasted chicken. They also complement a fresh green salad with lemon vinaigrette or a warm vegetable medley to keep the meal balanced.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), store cooked latkes in an airtight container in the refrigerator for up to 3 days. I’ve found they sometimes keep even longer, but 3 days is a good safe window for maintaining their crispness and quality.

Freezing

To freeze latkes, cool them to room temperature first, then arrange on a parchment-lined baking sheet so they don’t stick together. Freeze for 2-3 hours until solid, then transfer to a freezer-safe bag or container. This method keeps them fresh for up to 3 months.

Reheating

For the best crisp reheated latkes, thaw frozen ones overnight in the refrigerator. Warm them in a 350°F (177°C) oven for 10-15 minutes until heated through. This gently restores their crunch without drying them out.

Frequently Asked Questions:

Can I make this Crispy Potato Latkes Recipe gluten-free?

Yes! While the recipe calls for matzo meal, you can substitute it with potato starch or flour to keep these latkes gluten-free without sacrificing texture or flavor.

Why soak the potatoes multiple times?

Soaking the grated potatoes in warm water three times removes excess starch and helps prevent your latkes from becoming gummy or dense, giving you that perfect crispy finish.

What’s the key to perfect frying temperature?

Heating the oil to 400°F (204°C) is crucial. It ensures the latkes crisp up quickly without absorbing too much oil, resulting in a golden brown exterior and well-cooked interior.

Can I prepare the latkes in advance?

Absolutely! You can make the latkes ahead of time and store them in the refrigerator for up to 3 days. When ready to serve, reheat them in a 350°F (177°C) oven for 10-15 minutes to refresh their crispiness.

Final Thoughts

Making crispy, golden potato latkes from scratch is such a rewarding and comforting experience. Whether you’re cooking for Hanukkah or simply craving a delicious appetizer, this Crispy Potato Latkes Recipe brings warmth and joy to your table. I hope these tips help you create latkes that everyone will love — crispy on the outside, tender on the inside, and full of those classic homemade flavors that bring people together. Happy cooking!