Name: Crispy Potato Latkes Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Jewish
Ingredients: 5 lbs russet potatoes; 2 large sweet onions; 4 large eggs, slightly beaten; ½ - ¾ cup matzo meal (can substitute potato starch or flour); ½ Tbsp salt; 1 tsp baking powder; ½ tsp freshly ground black pepper; 1-2 large bottles of canola oil for frying

If you’ve ever bitten into a perfectly golden, crunch-to-tender potato pancake, you know there’s nothing quite like it. Today, I’m excited to share my all-time favorite Crispy Potato Latkes Recipe that nails that crispy exterior and tender inside every time.

A stack of four golden brown crispy potato pancakes sits on a white plate with a speckled pattern, placed on a white marbled surface. The pancakes are irregularly shaped with rough, crunchy edges and visible grated potato texture. The top pancake is topped with a dollop of white sour cream and sprinkled with chopped green chives. Some chopped chives are also scattered on the plate around the stack. A silver fork lies next to the pancakes on the plate, and a blurred striped cloth is in the background. 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

This latkes recipe has been a family favorite for years — and I love making it for friends who are new to homemade potato pancakes. The magic is in the balance of simple ingredients and some time-tested techniques that bring out the best crispy texture and rich flavor.

Perfectly crispy every time: Thanks to soaking the grated potatoes multiple times, you get rid of excess starch and moisture.
Flavorful but simple ingredients: Russet potatoes and sweet onions give a classic, comforting taste without fuss.
Gluten-free and versatile: Using matzo meal keeps it traditional and gluten-free, but you can swap in potato starch or flour if you like.
Easy to customize toppings: Serve with sour cream, applesauce, or even smoked salmon for a delicious twist.

Ingredients & Why They Work

When you shop for latkes, pick the right potatoes and fresh sweet onions to make all the difference. Using russet potatoes ensures your latkes crisp up beautifully, while sweet onions add just the right hint of natural sweetness.

Flat lay of five whole russet potatoes with rough brown skin, two large whole sweet onions with glossy pale golden skin, four whole uncracked brown eggs, a small white ceramic bowl filled with fine beige matzo meal, a small white ceramic bowl with coarse kosher salt crystals, a small white ceramic bowl containing light beige baking powder, a small white ceramic bowl with freshly ground black pepper, and a small white ceramic bowl holding golden canola oil, all 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: These starchy potatoes are ideal for frying and give latkes their signature crispiness.
Sweet onions: They lend a milder, sweeter flavor than regular onions without overpowering the dish.
Eggs: Slightly beaten eggs bind the mixture so the latkes hold together nicely in the pan.
Matzo meal: A traditional binder that keeps the recipe gluten-free; you can swap with potato starch or flour if needed.
Salt: Essential to bring out flavors and season every bite.
Baking powder: Helps lighten the texture so your latkes aren’t too dense.
Freshly ground black pepper: Adds a little kick and depth of flavor.
Canola oil: Perfect for frying at high temperatures without smoking, yielding those perfectly golden edges.

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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 best things about this Crispy Potato Latkes Recipe is how easy it is to put your own spin on it. Whether you're tailoring it for dietary needs or adding your favorite flavors, these golden cakes are a perfect canvas for creativity.

Gluten-Free Variation: I love using matzo meal as shown in this recipe for a naturally gluten-free version that stays crispy. If you don’t have matzo meal on hand, potato starch or a light flour are good alternatives to keep that perfect texture.
Dairy-Free Delight: Since these latkes don’t include any dairy, they’re naturally dairy-free—perfect for those avoiding lactose or dairy ingredients without missing out on flavor.
Sweet Potato Twist: For a seasonal variation, swap half the russets with sweet potatoes. It adds a lovely sweetness and vivid color, perfect for a cozy autumn meal.
Herbal Boost: For an herbal aroma, I sometimes fold in fresh chopped dill or chives right before frying. It’s subtle but adds a fresh, bright note.
Serving Suggestions: While classic applesauce and sour cream are unbeatable, I also enjoy topping latkes with smoked salmon or a dollop of creamy horseradish sauce for an extra savory punch.

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

A clear glass bowl sits on a white marbled surface, filled with several ingredients layered but not mixed. At the center and largest part, there is a mound of light beige shredded food, likely potatoes or similar. To the lower left inside the bowl, there is a pile of finely grated white onion. On the lower right side, two whole raw eggs with bright yellow yolks rest beside the shredded ingredient. At the upper right, a pile of white flour is visible. Sprinkled on top in the center are various black and brown spices, scattered lightly over the shredded food. The bowl is viewed from above, showing all details clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Soak the Potatoes

Peeling and grating 5 pounds of russet potatoes might seem like a lot, but trust me, it’s worth the effort. Right after grating, I place the potatoes into a bowl of warm water to prevent browning and start soaking out excess starch. This soaking process—repeated three times with fresh warm water—helps ensure the latkes turn out light and crispy, removing any lingering starch from the potatoes. You’ll know you’re ready to move on when the water has very few bubbles left on top.

Step 2: Remove Excess Moisture

This step makes or breaks the latkes’ crispiness! I squeeze out all the water from the grated potatoes using a large piece of cheesecloth—or an old, clean pillowcase works if you don’t have one. The less moisture, the better they’ll fry up. Drain the potatoes completely and transfer them to a large mixing bowl, ready for the next step.

Step 3: Combine Onions, Eggs, and Seasonings

Grate the two large sweet onions and press out their excess liquid—this prevents soggy latkes. Add the onions to the potatoes, then stir in most of the beaten eggs (I start with ¾ and save the rest just in case). Sprinkle in ½ to ¾ cup of matzo meal, ½ tablespoon salt, 1 teaspoon baking powder, and ½ teaspoon freshly ground black pepper. Mix everything thoroughly. If the batter feels too dry or crumbly, add the reserved beaten egg a little at a time until it binds well.

Step 4: Heat Oil and Fry to Golden Perfection

Pour canola oil into a heavy frying pan until it’s about half an inch deep and heat it until it reaches 400°F (204°C)—a thermometer really helps here to maintain the right temperature. Drop spoonfuls (roughly 1-2 tablespoons) of batter into the hot oil, making sure not to overcrowd the pan. Gently press each latke with the back of a spoon to make them thin, promoting that crunch we all love. Fry each side for about 2-3 minutes until golden brown on the first side, then carefully flip and cook the other side for 1-2 minutes. The smell will fill your kitchen with that classic comforting aroma you can’t wait to bite into!

Step 5: Drain, Season, and Serve

As soon as you remove the latkes from the oil, place them on paper towels or on a cooling rack lined with paper towels to drain any excess grease. While still hot, sprinkle with kosher salt to enhance the flavor. If you’re frying in batches, keep the cooked latkes warm by placing them on baking sheets in an oven preheated to 250°F (121°C) until you’re ready to serve.

Step 6: Enjoy!

These latkes are best served hot and fresh. Pair them with classic accompaniments like applesauce or sour cream for a traditionally delicious experience. Or try smoked salmon or a dollop of tangy horseradish sauce if you’re feeling adventurous. Either way, you’ll find the perfect balance of crispy outside and tender inside that makes this Crispy Potato Latkes Recipe a true crowd-pleaser.

Top Tip

Perfecting your Crispy Potato Latkes Recipe is truly an art. These tips come from hands-on experience and will help you get that golden, crunchy exterior we all love.

Patience with Soaking: Repeatedly soaking and draining the grated potatoes in warm water removes excess starch and bitterness, which is key to achieving crisp latkes instead of soggy pancakes.
Use a Cheesecloth or Towel: Squeezing out every drop of moisture is crucial. I’ve learned that skipping this step leads to greasy latkes that don’t crisp up properly.
Maintain Oil Temperature: Keep your canola oil steady at 400°F (204°C). If the oil is too cool, latkes absorb oil and become heavy; too hot, and they burn before cooking through.
Don’t Crowd the Pan: Cooking 1-2 tablespoons of batter at a time with space in between ensures even frying and a perfect golden crust every time.

How to Serve Crispy Potato Latkes Recipe

A white plate filled with about a dozen golden-brown crispy potato pancakes stacked in layers, each pancake showing a rough, crunchy texture with some edges sticking out. One pancake on top is decorated with a dollop of white sour cream and small green chopped chives sprinkled over all the pancakes. Next to the plate are two small white bowls, one containing smooth light yellow applesauce and the other with creamy white sour cream. Around the main plate are small bowls of coarse salt and more chopped green chives on a white marbled background with a beige and brown striped cloth in the upper corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic garnishes take latkes to the next level. Dollops of tangy sour cream and sweet homemade applesauce are must-haves. For something extra special, try smoked salmon or a sprinkle of fresh chives or dill. A squeeze of lemon over the top can add a delightful brightness.

Side Dishes

Serve latkes alongside traditional Jewish sides like brisket, roasted vegetables, or a crisp green salad. They also pair beautifully with light soups or even a fresh cucumber and dill salad for a refreshing contrast to their richness.

Make Ahead and Storage

Storing Leftovers

Let leftover latkes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Properly stored, they keep their flavor, though the texture is crispiest when freshly made.

Freezing

To freeze, cool latkes thoroughly, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a resealable freezer bag and freeze for up to 2 months. This method prevents them from sticking together.

Reheating

Reheat frozen or refrigerated latkes in a preheated oven at 375°F (190°C) for about 10 minutes until heated through and crispy again. Avoid microwaving if you want to keep that signature crunch.

Frequently Asked Questions:

Can I use a different type of potato for this Crispy Potato Latkes Recipe?

Russet potatoes are ideal because of their high starch content which helps create a crispy texture. While you can try other varieties, like Yukon Gold, latkes may turn out less crispy and more dense.

Why is it important to soak the grated potatoes multiple times?

Soaking removes excess starch and prevents the latkes from becoming gummy. It also helps wash away any bitterness in the potatoes, resulting in a lighter, crispier pancake.

Can I make the latkes gluten-free?

Yes! Using matzo meal as instructed keeps this recipe gluten-free. You can also substitute with potato starch or gluten-free flour alternatives if preferred.

How do I know when the oil is at the right temperature for frying?

Using a kitchen thermometer is best to maintain 400°F (204°C). If you don't have one, test the oil by dropping a small amount of batter; it should sizzle and rise to the surface immediately without burning.

Final Thoughts

Making crispy, golden potato latkes is such a joyful culinary ritual that connects us to tradition and family. This Crispy Potato Latkes Recipe has been a beloved favorite in my kitchen and I hope it becomes one in yours too. Whether you’re celebrating Hanukkah or simply craving a comforting treat, these latkes bring warmth to any table—one crisp bite at a time.