If you love that perfect crunch paired with a tender, flavorful bite, this Crispy Potato Latkes Recipe is exactly what you need. Trust me, once you get these golden beauties frying in your kitchen, you’ll never look at store-bought latkes the same way again.

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’ve made countless batches of latkes over the years, and this recipe consistently nails that golden crisp outside with a soft, flavorful inside. Plus, it’s gluten-free, which is great if you’re cooking for guests with dietary needs.

Golden Crispy Texture: Using russet potatoes and matzo meal creates the perfect crunch without heaviness.
Gluten-Free Friendly: Matzo meal or potato starch makes this recipe accessible without sacrificing flavor.
Simple Ingredients: Pantry staples come together for an elevated appetizer that feels special yet approachable.
Perfect for Any Occasion: Whether it’s Hanukkah or a cozy night in, latkes always bring everyone to the table.

Ingredients & Why They Work

I always recommend choosing fresh, high-quality ingredients for the best results—especially when it comes to potatoes and onions. Russets give us that starchy crunch, and sweet onions add just the right balance of flavor without overpowering the latkes.

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: The starchiness is key for creating that irresistible crispy exterior while keeping the inside soft.
Sweet Onions: They add just enough sweetness and moisture without making the latkes soggy.
Large Eggs: Bind everything together while keeping the mixture light.
Matzo Meal: Works beautifully as a gluten-free binder; you can also substitute potato starch or flour if needed.
Kosher Salt: Enhances all the natural flavors.
Baking Powder: Gives a slight lift and helps lighten the texture.
Freshly Ground Black Pepper: Adds that essential hint of warmth and spice.
Canola Oil: Ideal for frying due to 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

The beauty of this Crispy Potato Latkes Recipe is how wonderfully flexible it is. Whether you're in the mood to switch things up or cater to dietary preferences, there’s a variation to make these latkes truly your own.

Herb-Infused Latkes: I love adding a handful of finely chopped fresh herbs like dill, parsley, or chives to the potato and onion mixture. It adds a fresh, vibrant flavor that brightens up each crispy bite.
Sweet Potato Twist: Swap out half the russet potatoes for sweet potatoes for a subtly sweet and colorful variation. It’s especially perfect in the fall and offers a lovely depth of flavor while keeping the crispy texture intact.
Vegan Version: For a plant-based take, you can replace eggs with a flaxseed or chia seed "egg" binder and use potato starch instead of matzo meal. The key is to maintain moisture balance so your latkes stay crispy!
Spiced-Up Latkes: Add a pinch of smoked paprika, cayenne pepper, or even some curry powder for a bit of warmth and complexity. It transforms your appetizer into a conversation starter at any celebration.
Cheesy Delight: Fold in shredded cheddar or gruyere cheese for a gooey surprise inside your crispy latkes. This variation never fails to impress guests looking for something a little indulgent.

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 Potatoes

Start by peeling and grating your russet potatoes. Once grated, immediately transfer them to a mixing bowl filled with warm water and let them soak for 10 minutes. This soaking process is key—it helps wash away excess starch, which in turn helps your latkes become extra crispy. After the first soak, drain the potatoes and cover them with warm water again. Repeat this rinse and soak twice more until you notice only a few bubbles on the water’s surface. These multiple rinses might feel tedious, but trust me, it’s what creates that perfect golden crunch you’re after.

Step 2: Squeeze Out Every Bit of Moisture

Next, it’s time to get those potatoes as dry as possible. Use a large cheesecloth, a clean kitchen towel, or an old pillowcase to wring out every last drop of water from the grated potatoes. Work in batches, twisting and squeezing firmly – this step really impacts how crispy and sturdy your latkes will be. Once drained, transfer all the dried potatoes back into a large mixing bowl and get ready to add the other ingredients.

Step 3: Combine with Onions and Binder

Grate your sweet onions and give them a good squeeze to remove excess moisture as well. Add the onions to your bowl of dried potatoes. Pour in about ¾ of your slightly beaten eggs, the matzo meal, kosher salt, baking powder, and freshly ground black pepper. Mix everything thoroughly. If the batter feels a bit dry and crumbly, add the remaining egg gradually until you get a mixture that holds together nicely but isn’t too wet. You want a batter that easily forms into thin patties when fried.

Step 4: Heat the Oil to Precision

Pour canola oil into a large skillet or cast-iron pan until it’s about half an inch deep. Heat the oil to exactly 400°F (204°C)—this temperature is crucial for frying latkes that are perfectly crisp without being greasy. Use a thermometer to keep things just right; too cool and the latkes soak up oil, too hot and they burn before cooking through.

Step 5: Fry Your Latkes to Golden Perfection

Carefully drop about 1 to 2 tablespoons of your latke batter into the hot oil, making sure not to overcrowd the pan. Use the back of a spoon to gently press each latke thin—the thinner, the crispier! Fry for 2 to 3 minutes on one side until the edges turn a rich golden color. Flip each latke carefully and cook the other side for another 1 to 2 minutes, aiming for that irresistible crunch and a warm, tender inside. As they finish, transfer the latkes onto a wire rack lined with paper towels to drain excess oil and season immediately with a sprinkle of kosher salt.

Step 6: Serving and Keeping Warm

Serve your latkes right away with classic sides like applesauce or sour cream for that traditional, elevated appetizer experience. If you’re making a large batch, keep the finished latkes warm on baking sheets in a 250°F (121°C) oven while you fry the rest. This keeps them crispy and delicious without drying out.

Top Tip

Getting perfectly crispy potato latkes can feel a bit tricky, but with a few simple tricks, you’ll nail that golden crunch every time. These tips come straight from my kitchen mishaps and successes, so you can avoid common pitfalls and impress your guests.

Drain Thoroughly: Squeezing out every drop of moisture from your grated potatoes and onions is key. Wet batter means soggy latkes, so don’t rush this step—I even use a dish towel or old pillowcase for the best squeeze.
Oil Temperature is Crucial: Heat your canola oil to a steady 400°F (204°C). Too cool and the latkes will absorb oil, too hot and they’ll burn on the outside before cooking through. A deep-fry thermometer is your best friend here.
Pat Them Thin: When shaping latkes in the pan, use the back of a spoon to gently flatten them. Thin latkes fry up crispier and cook evenly, giving you that coveted crunch with a tender center.
Don’t Crowd the Pan: Give each latke room to sizzle. Crowding lowers the oil temperature and results in greasy, limp latkes. Fry in batches for the best texture every time.

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 accompaniments like homemade applesauce and tangy sour cream are unsurpassed for pairing with crispy potato latkes. For a fun twist, try topping with a dollop of crème fraîche, chopped fresh chives, or a sprinkle of smoked paprika. You can also experiment with a little caviar or smoked salmon for elevated entertaining.

Side Dishes

Latkes make a fantastic appetizer or side paired with roasted vegetables, a fresh green salad dressed with lemon vinaigrette, or even a warm braised brisket to keep it traditional. For Hanukkah dinners, pair with matzo ball soup or a vibrant beet salad to round out your festive spread.

Make Ahead and Storage

Storing Leftovers

To keep your Crispy Potato Latkes fresh, store any leftovers in airtight containers in the refrigerator for up to 3 days. When I’ve doubled or tripled the recipe for larger gatherings, I’ve safely kept them for up to a week without losing flavor or texture.

Freezing

Freezing is a great option for making latkes ahead of time. After frying, cool them completely, then arrange them on a parchment-lined baking sheet and freeze until solid—about 2 to 3 hours. Once frozen, transfer to a freezer-safe container or bag and store for up to 3 months.

Reheating

To reheat refrigerated latkes, place them on a baking sheet and warm at 350°F (177°C) for 10 to 15 minutes until heated through. For frozen latkes, thaw overnight in the fridge before baking at the same temperature and time. This method keeps them crispy without drying them out.

Frequently Asked Questions:

Can I use other types of potatoes besides russets?

Russet potatoes are ideal due to their high starch content which yields crispier latkes. While you can use Yukon Gold or other varieties, the texture may be less crisp and more tender.

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

Soaking and rinsing the grated potatoes in warm water helps remove excess starch and prevents the latkes from becoming gummy. It also aids in achieving that golden, crunchy crust.

Can I make this recipe gluten-free?

Absolutely! The recipe uses matzo meal, which can be substituted with potato starch or gluten-free flour to keep it gluten-free without sacrificing texture and taste.

How do I keep the latkes warm while frying the remaining batch?

Place cooked latkes on baking sheets lined with paper towels and keep them warm in an oven heated to 250°F (121°C) until you're ready to serve.

Final Thoughts

Crispy Potato Latkes are one of those dishes that bring comfort and celebration to the table. With the right technique and a little patience, you’ll master this classic appetizer that’s perfect year-round and especially shining bright during Hanukkah. I hope this recipe becomes your go-to for family gatherings — there's just something so joyful about biting into that crispy, golden crust with a hint of sweet onion and creamy sour cream. Happy frying!