If you’ve ever wondered how to make the perfect golden, crunchy potato pancake, this Crispy Potato Latkes Recipe is exactly what you need. Think light, wonderfully textured latkes that soak up just the right amount of oil and come out crisp every single time.

A stack of four crispy golden-brown fritters sits on a white speckled plate, each fritter showing a textured, crunchy surface with strands of fried potato edges. On top of the stack is a dollop of white sour cream, sprinkled with small bright green chopped chives. More chives are scattered on the plate around the fritters. A silver fork lies beside the stack on the plate. The scene is set on a white marbled surface with a soft blurred background featuring a white and light pink striped cloth. 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

Honestly, these latkes remind me of cozy holiday kitchens and family gatherings, where the smell of frying potatoes fills the air. It's such a joy to share them fresh from the pan, loaded with sour cream or applesauce.

Perfect crunch every time: Thoroughly squeezing out moisture ensures your latkes never turn soggy.
Simple ingredients: With a handful of staples like russet potatoes and sweet onions, it’s easy to whip up a batch anytime.
Traditionally inspired: Straight from my mother-in-law’s kitchen, this recipe nails the authentic Hanukkah flavor.
Versatile serving options: Great with applesauce, sour cream, or even smoked salmon for a modern twist.

Ingredients & Why They Work

The magic behind crispy latkes lies in the right potato, onion, and binder combo. Here’s what you’ll want to grab before you start grating, plus a few tips on why each ingredient earns its spot in this recipe.

Flat lay of fresh whole russet potatoes with rough brown skins, two large glossy sweet onions with papery outer layers, four whole uncracked brown eggs, a small white ceramic bowl filled with fine beige matzo meal, a small white bowl of coarse kosher salt crystals, a small white bowl of light baking powder powder, a small white bowl of freshly ground black pepper, and a small white bowl containing clear golden canola oil, all arranged symmetrically 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: These are ideal thanks to their high starch content, which helps achieve that golden crisp texture.
Sweet Onions: They add mild sweetness and moisture—just be sure to wring excess water out for crunch.
Eggs: Acting as a binder, eggs hold everything together without weighing down your latkes.
Matzo Meal: It keeps the latkes light and gluten-free, though you can substitute potato starch or flour if preferred.
Kosher Salt: Essential both in the batter and for seasoning after frying to enhance flavor.
Baking Powder: Adds a touch of lift, making your latkes tender inside but crispy outside.
Freshly Ground Black Pepper: For just the right amount of subtle kick and depth.
Canola Oil: Perfect for frying because it reaches 400°F (204°C) reliably and doesn’t overpower the latkes' 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 joys of this Crispy Potato Latkes Recipe is how wonderfully versatile it is. Whether you want to add a little twist, accommodate dietary needs, or just play around with flavors, the recipe holds up beautifully to tweaks that make it uniquely yours.

Variation: Try swapping sweet onions for green onions or leeks for a slightly different onion flavor. I once made a batch using caramelized onions – it added a lovely sweetness and depth that my family couldn’t get enough of.
Gluten-Free Option: Instead of matzo meal, use potato starch to keep this recipe gluten-free. This substitution still produces wonderfully crisp latkes without sacrificing texture.
Dairy-Free Delight: This recipe is naturally dairy-free, making it perfect for those with lactose intolerance or who follow a dairy-free lifestyle. Just be sure to serve with a dairy-free applesauce or coconut cream if needed!
Seasonal Tweaks: Add finely diced fresh herbs like dill, parsley, or chives into the batter for a burst of freshness that’s perfect for spring or summer gatherings.
Serving Styles: For a modern twist, I’ve served latkes topped with smoked salmon, crème fraîche, and a sprinkle of fresh dill—elevating them to a stunning appetizer that guests rave about.

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

A clear glass bowl sits on a white marbled surface containing several layers of ingredients, starting with a large pile of shredded pale yellow potatoes on the left side, alongside a smaller pile of white flour on the right. Near the bottom right, two bright yellow egg yolks rest side by side in the liquid form. Below the potatoes, there is a mound of finely grated white onion. Sprinkled over the potatoes and onion are small piles of black pepper and salt, creating a speckled effect. The ingredients have varied textures, from soft and shredded to powdery, all clearly separated in the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Potatoes Like a Pro

First things first: peel your 5 pounds of russet potatoes and grate them. The key here is to toss those grated potatoes immediately into a bowl of warm water. This soaking step—and repeating it two more times—helps wash away excess starch. You’ll notice fewer bubbles in the water each time, which means you’re on the right track to latke crispiness. Patience here seriously pays off!

Step 2: Squeeze Out Every Drop of Moisture

Once you’re done soaking, use a large cheesecloth, a clean kitchen towel, or even an old pillowcase to squeeze out as much liquid as possible from the potato shreds. This step is crucial because the drier the potatoes are, the crispier your latkes will fry up. Don’t rush this part — a good, thorough squeeze is worth the effort and will reward you with perfect golden crunch.

Step 3: Mix Your Onions and Batter Together

Grate your sweet onions and now it’s time to squeeze out their excess water, too. Then, combine the onions with your perfectly drained potatoes, ¾ of your beaten eggs (reserve the rest just in case), ½ to ¾ cup matzo meal, ½ tablespoon Kosher salt, 1 teaspoon baking powder, and ½ teaspoon freshly ground black pepper. Mix everything thoroughly. If it feels drier than you like, gradually add the reserved eggs to achieve a batter that holds together but isn’t wet or sloppy.

Step 4: Heat the Oil to the Perfect Temperature

Pour canola oil into your frying pan until it’s about ½ inch deep and heat it to 400°F (204°C). The right temperature is important for getting that crisp exterior without soaking up too much oil. Test by dropping a small spoonful of batter into the oil—it should sizzle energetically right away.

Step 5: Fry and Flatten Those Latkes

Using about 1-2 tablespoons of batter per latke, drop them carefully into the hot oil. Make sure not to crowd the pan—the latkes need room to crisp up evenly. Use the back of a spoon to gently pat each latke thinner; thinner latkes cook more evenly and yield that coveted crunch. Fry the latkes about 2-3 minutes on the first side until beautifully golden, then flip and cook another 1-2 minutes.

Step 6: Drain, Salt, and Keep Warm

Use a slotted spoon to transfer the cooked latkes onto paper towels or a paper towel-lined cooling rack to drain excess oil. Don’t forget to salt them immediately with Kosher salt while still hot—this step seasons them perfectly. Repeat the frying process with the rest of the batter. If you’re cooking in batches, keep finished latkes warm in an oven set to 250°F (121°C) until ready to serve.

Step 7: Serve and Enjoy!

Serve these golden, crispy potato latkes right away with classic accompaniments like homemade applesauce or a dollop of sour cream. Whether for Hanukkah or any cozy night in, they’re guaranteed to satisfy cravings and make memories around the table.

Top Tip

Making the perfect batch of crispy potato latkes can feel like a balancing act, but a few simple tips will help you get golden, crunchy results every time. These insights come from hands-on experience and a bit of trial and error in my own kitchen, so you can skip the pitfalls and savor the best latkes ever.

Rinse and soak thoroughly: Repeating the warm water soaking step three times really rinses away excess starch, which is key to crispy latkes—in my experience, skipping this leads to soggy pancakes.
Squeeze out all moisture: Using a large cheesecloth or an old pillowcase to wring out water diligently makes a huge difference. I learned that even a little leftover moisture causes the latkes to steam instead of fry crisp.
Don't overcrowd the pan: Fry only a few latkes at once to keep the oil temperature steady at 400°F (204°C). Crowding cools the oil and results in greasy, limp latkes.
Use the right oil and temperature: Canola oil has a neutral flavor and a high smoke point, making it the perfect choice. Maintaining that 400°F heat ensures quick frying and that unmistakable golden crunch.

How to Serve Crispy Potato Latkes Recipe

A white plate full of golden brown, crispy potato pancakes stacked on top of each other, each with a rough, crunchy texture and a sprinkling of green chopped chives and coarse salt on top. One potato pancake near the center has a dollop of white sour cream garnished with chives. Next to the plate, there are two small white bowls, one filled with smooth, pale yellow applesauce and the other with thick white sour cream. Small bowls with salt and chopped chives are partially visible at the bottom, and a striped cloth napkin is placed near the top right corner. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic garnishes include a dollop of tangy sour cream and a scoop of sweet homemade applesauce—both bring out the latkes' savory flavor beautifully. For a modern twist, try smoked salmon and fresh dill, or sprinkle with chopped scallions or chives for a fresh pop. A pinch of kosher salt right after frying also amps up the flavor and enhances the crispy texture.

Side Dishes

Crispy Potato Latkes make a fantastic side dish with brunch favorites like scrambled eggs or smoked fish. They also pair well with a simple green salad dressed in lemon vinaigrette or a warm vegetable side like sautéed kale or roasted carrots. For a heartier meal, serve alongside roasted chicken or brisket to complete the comforting experience.

Make Ahead and Storage

Storing Leftovers

Leftover latkes can be stored in an airtight container in the refrigerator for up to 2 days. To keep them from getting soggy, place a paper towel between layers to absorb excess moisture.

Freezing

You can freeze cooked latkes by placing them in a single layer on a baking sheet lined with parchment paper and freezing until solid. Then transfer to a freezer-safe bag or container. Frozen latkes keep well for up to 1 month.

Reheating

For the crispiest results when reheating, warm latkes in a preheated 350°F (177°C) oven on a wire rack set over a baking sheet for about 10 minutes. Avoid microwaving if you want to maintain crispiness, as it tends to make latkes soggy.

Frequently Asked Questions:

Can I make the batter ahead of time?

It's best to prepare and fry the batter right away since the potatoes can discolor and release more moisture, which affects crispiness. If you must prepare early, keep the grated potatoes soaked in cold water and squeeze out moisture just before frying.

What can I substitute for matzo meal?

Matzo meal can be replaced with potato starch or all-purpose flour, depending on dietary needs. Potato starch keeps the recipe gluten-free and helps achieve that crispy texture.

Why is squeezing out moisture so important?

Removing excess water prevents the latkes from becoming soggy during frying. Excess moisture causes steaming rather than frying, leading to limp latkes instead of the desired golden crunch.

Can I use a different type of potato?

Russet potatoes are preferred because of their high starch content, which helps with binding and crispiness. You can experiment with Yukon Gold, but the texture may be less crunchy and more tender.

Final Thoughts

Making these Light & Crispy Potato Latkes truly feels like passing down a cherished tradition from my family to yours. With a little patience in rinsing and drying the potatoes, and the right frying technique, you’ll create golden, crunchy latkes that bring joy to any meal. Whether served for Hanukkah or simply as a comforting treat, they’re sure to become a beloved staple at your table—enjoy every crispy bite!