If you’re craving that golden, crispy goodness that melts in your mouth, you’ve just landed in the right spot. This Crispy Potato Latkes Recipe is my go-to for festive occasions and cozy nights alike—each bite packs that perfect crunch with a tender, flavorful center. Trust me, once you make these, they’ll become a much-loved staple you’ll want to share time and again.

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 made countless batches of latkes over the years, and this recipe always brings a smile to my face (and everyone else’s!). It’s simple, rewarding, and has just the right balance of crunchy and soft that I adore.

Perfectly Crispy Texture: Thanks to the careful soaking process and frying technique, these latkes crisp up beautifully without getting greasy.
Simple, Honest Ingredients: Using russet potatoes, sweet onions, and matzo meal makes it authentic and gluten free.
Versatile Serving Options: Pair them with applesauce, sour cream, or your favorite topping for a classic appetizer that shines on any occasion.
Make Ahead & Freeze Friendly: Life gets busy and these latkes can be prepped in advance or frozen to save time while retaining flavor and texture.

Ingredients & Why They Work

Before we jump into the kitchen, let’s take a quick look at what you’ll need and why each ingredient is important. Trust me, choosing the right potatoes and soaking them properly makes all the difference.

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 starchy texture gives latkes that classic crispy edge and tender interior.
Sweet Onions: Add just enough natural sweetness and moisture to perfectly complement the potatoes.
Eggs: They bind everything together so your latkes hold their shape during frying.
Matzo Meal: The traditional binder here; you can also swap it for potato starch or flour if needed.
Kosher Salt: Enhances flavors and seasons every bite beautifully.
Baking Powder: A small bit helps lighten the texture ever so slightly for a crispy finish.
Freshly Ground Black Pepper: Adds a subtle kick with a little warmth.
Canola Oil: Ideal for frying thanks 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 easily it adapts to your personal taste and lifestyle. Whether you want to keep it classic or try something a little different, there’s plenty of room for creativity without sacrificing that golden crunch and tender heart.

Sweet Potato Latkes: Swap russet potatoes for sweet potatoes for a naturally sweeter, colorful twist. I love adding a pinch of cinnamon and nutmeg to the mix—it makes a cozy, festive appetizer that can brighten up any table.
Herb-Infused Latkes: Add fresh herbs like dill, parsley, or chives to the batter for a fresh, vibrant flavor. I often toss a handful of chopped herbs in when making latkes for a summer brunch—it’s such a lovely twist!
Gluten-Free Variation: Stick with the matzo meal substitute options like potato starch or gluten-free flour to keep latkes gluten-free without compromising texture. This is perfect if you’re catering to dietary restrictions but still want that classic latke experience.
Onion Variations: Some people prefer red onions or even scallions instead of sweet onions for a sharper bite. I find sweet onions give the best balance, but experimenting here can lead to delicious surprises!
Baking Instead of Frying: For a lighter version, you can bake these latkes at 400°F (204°C) for about 20 minutes, flipping halfway through. While you’ll miss a bit of that deep-fried crisp, it’s a great healthier alternative.

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: Soak and Clean the Potatoes

After peeling and grating those 5 pounds of russet potatoes, I immediately plunge them into a large bowl of warm water. This soaking step is key—it gets rid of excess starch that can make latkes soggy. I let them rest for 10 minutes, drain, and then repeat the soaking and draining process two more times until the water runs clear and bubbles disappear. It takes a bit of patience, but trust me, it’s worth it for that classic crispiness.

Step 2: Squeeze Out Every Last Drop

Once the potatoes are soaked, I wrangle in the moisture using a large cheesecloth or an old kitchen towel. Squeezing out the excess water is non-negotiable; this is what sets your latkes apart with a crisp exterior. I literally press and twist until the potatoes feel dry to the touch—no soggy batter here!

Step 3: Mix in the Flavor and Binder

Next comes the fun part—grating 2 large sweet onions and wringing them dry just like the potatoes. I add the onions to the dried potatoes, then pour in most of the 4 slightly beaten eggs, reserving a little to adjust consistency if needed. To bind everything and keep these latkes gluten-free, I stir in ½ to ¾ cup of matzo meal. Then, I season with ½ tablespoon kosher salt, 1 teaspoon baking powder (for that gentle lift), and ½ teaspoon freshly ground black pepper. Mixing it all well ensures every bite is perfectly seasoned and holds together beautifully in the pan.

Step 4: Heat the Oil to Perfection

Heat your canola oil in a large cast-iron skillet or heavy-bottomed pan to about ½ inch depth. Using a thermometer to reach 400°F (204°C) is essential—it guarantees the latkes will sizzle up crispy without absorbing too much oil. The right temperature means a golden crust with a tender inside every time.

Step 5: Fry and Flatten Every Latke

Drop 1-2 tablespoons of batter into the hot oil, keeping the pancakes thin by pressing down gently with the back of your spoon. Don’t crowd the pan—it’s best to work in batches. Fry each side for 2-3 minutes until deeply golden on the bottom, then flip carefully and cook the other side for another 1-2 minutes. The aroma at this stage is irresistible!

Step 6: Drain, Salt, and Serve Hot

Once cooked, I transfer every latke to a wire rack lined with paper towels to drain off excess oil. While still warm, I sprinkle them lightly with kosher salt to enhance all those lovely flavors. Serve immediately for the best experience, paired with homemade applesauce or sour cream. If you need to hold them for a bit, keep latkes warm in an oven set to 250°F (121°C) until ready to enjoy.

Top Tip

Mastering the art of making crispy potato latkes is all about technique and patience. These tips will help you achieve that perfect crunch with a tender inside every time you fry up a batch.

Consistent Moisture Removal: Squeezing out every last drop of water from the grated potatoes and onions is crucial. Too much moisture means soggy latkes, so use a sturdy cheesecloth or kitchen towel and really wring them out well.
Oil Temperature Matters: >I learned the hard way that keeping the oil at a steady 400°F (204°C) makes all the difference. Too cool and the latkes absorb oil and get greasy; too hot and they burn before cooking through.
Spoon and Shape with Care: >Using the back of a spoon to gently flatten each latke ensures an even, thin pancake that crisps nicely. Thick latkes rarely crisp perfectly inside and out.
Don’t Crowd the Pan: >Frying just a couple latkes at a time gives them room to brown evenly and makes flipping easier. Crowding lowers oil temperature and makes for uneven cooking.

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

Latkes are wonderfully versatile when it comes to garnishes. Classic toppings include a dollop of cool sour cream or a spoonful of homemade applesauce. For a fresh twist, try chopped chives, smoked salmon with a bit of dill, or even a sprinkle of crispy bacon bits for an extra savory touch.

Side Dishes

These golden treats shine as appetizers or alongside a bigger meal. Serve them with a crisp green salad dressed in lemon vinaigrette, roasted vegetables, or a warm bowl of matzo ball soup for a comforting, festive spread. They also pair beautifully with brisket or roasted chicken for a traditional Hanukkah feast.

Make Ahead and Storage

Storing Leftovers

Once cooked, crispy potato latkes keep well in an airtight container in the refrigerator for up to 3 days. If you’ve made a large batch, you can stretch their life to about a week, but for best texture, consume them within those first few days.

Freezing

If you want to prep in advance or save leftovers long-term, latkes freeze wonderfully. Cool them completely, then freeze on a parchment-lined baking sheet for 2-3 hours until firm. Transfer frozen latkes to a freezer-safe bag or container and store for up to 3 months.

Reheating

To bring refrigerated or thawed frozen latkes back to life, lay them on a baking sheet and warm in a preheated oven at 350°F (177°C) for 10-15 minutes. This reheating method restores their crispiness much better than microwaving.

Frequently Asked Questions:

Can I make this Crispy Potato Latkes Recipe gluten free?

Yes! This recipe uses matzo meal, which can be substituted with potato starch or flour to keep it gluten free. Just swap in your preferred binder and the latkes will turn out just as crispy and delicious.

How do I keep latkes crispy after cooking?

After frying, place latkes on a wire rack instead of paper towels to drain oil without steaming. If you need to hold them before serving, keep them warm in a 250°F (121°C) oven on a baking sheet to maintain crispiness.

What type of potatoes are best for latkes?

Russet potatoes are ideal because their high starch content gives you that fluffy interior and crispy exterior. Avoid waxy potatoes like red or new potatoes as they don’t crisp up as well.

Can I prepare latkes ahead of time?

Absolutely! You can make latkes ahead and refrigerate them for up to 3 days, or freeze them for up to 3 months. Just be sure to reheat them in the oven to regain their crispy texture before serving.

Final Thoughts

Making crispy potato latkes from scratch is such a rewarding kitchen adventure. With a little patience and care, you’re rewarded with golden, crunchy bites that bring warmth and joy to any table—especially during holiday celebrations. I hope this Crispy Potato Latkes Recipe becomes a beloved staple in your home, served up with all your favorite toppings and sides. Happy frying!