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 eggs, slightly beaten; ½ - ¾ cup matzo meal (can substitute potato starch or flour); ½ tablespoon salt (Kosher salt recommended); 1 teaspoon baking powder; ½ teaspoon freshly ground black pepper; 1-2 large bottles canola oil (enough to fill pan about ½ inch deep)

If you’re craving that perfect balance of golden crunch and tender inside, look no further than this Crispy Potato Latkes Recipe. These traditional Hanukkah treats are so delightful, you’ll want them on your table any time of year.

A stack of four crispy, golden brown potato pancakes with a rough, crunchy texture is placed on a white plate with speckled edges. On the top pancake, there is a dollop of smooth, white sour cream sprinkled with finely chopped green chives. More chopped chives are scattered around the plate and the white marbled surface beneath it. A silver fork rests on the right side of the plate, and a soft, striped cloth is blurred 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

I absolutely adore making these latkes because they strike the perfect crispy-to-soft ratio every single time. Plus, there’s something so comforting about frying up a batch and sharing with friends and family.

Perfectly crisp texture: Grated russet potatoes and thorough soaking create irresistibly crunchy latkes.
Simple and wholesome ingredients: Only a handful of pantry staples come together for authentic flavor.
Made for sharing: Yields six servings, ideal for festive gatherings or cozy dinners.
Versatile serving options: Pairs beautifully with applesauce, sour cream, or smoked salmon for every taste.

Ingredients & Why They Work

Let’s talk ingredients before diving in. I always choose large russet potatoes for their starchy content, perfect for crispy latkes, and sweet onions for a gentle, natural sweetness. Keeping matzo meal on hand is a classic choice, though potato starch works well, too.

Flat lay of fresh whole russet potatoes with rough brown skin, two large sweet onions with golden papery skins, four whole uncracked brown eggs, a small white ceramic bowl filled with pale beige matzo meal, a small white bowl containing fine white baking powder, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, all arranged 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: Their starchy texture helps create that signature crispy crust.
Sweet onions: Add mellow sweetness and subtle flavor balance.
Eggs: Bind everything together, giving structure to each latke.
Matzo meal: Absorbs moisture and keeps latkes tender yet firm; potato starch or flour works as substitutes.
Salt (Kosher salt preferred): Enhances all the flavors beautifully.
Baking powder: Gives a light lift for fluffier texture.
Freshly ground black pepper: Adds a gentle kick and warmth.
Canola oil: Ideal for frying—neutral flavor and perfect heat tolerance.

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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 easy it is to personalize! Whether you’re tweaking the spices or adding mix-ins, each variation brings something special to the table.

Classic and Simple: I’ve found sticking to the basic recipe really highlights the natural flavors of the potatoes and sweet onions—there’s nothing quite like a perfectly crispy, basic latke served with applesauce or sour cream.
Herbed Latkes: Adding fresh herbs like dill, chives, or parsley to the batter introduces a refreshing note. I love this twist, especially when serving as an appetizer for gatherings.
Sweet Potato Variation: Swap out half or all of the russet potatoes for sweet potatoes for a slightly sweeter, vibrant twist. It adds great color and a delightful flavor contrast.
Gluten-Free Friendly: I always use matzo meal or potato starch instead of flour to keep these latkes gluten-free without sacrificing crispiness—perfect for those with dietary needs.
Spicy Kick: A pinch of cayenne or smoked paprika in the mix turns up the heat and adds a smoky depth—it’s my go-to when I want a bit of excitement in every bite.

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

A clear glass bowl sits on a white marbled surface filled with several unmixed ingredients. On one side, there is a large pile of pale shredded potatoes with a light sprinkling of black pepper and salt on top. Next to it is a mound of white flour, slightly uneven. Near the bottom right, two bright yellow egg yolks rest side by side in clear liquid egg whites. Below the shredded potatoes is a pile of finely grated white onion. The overall look shows a mix of soft, powdery, and wet textures arranged in sections inside the bowl, ready for mixing. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Soak the Potatoes

First things first — peel and grate 5 pounds of russet potatoes. Right after grating, place them in a large bowl filled with warm water. This soaking process is key to washing away excess starch that can make your latkes soggy. I soak and drain the potatoes three times, each time swapping out the water, until there are hardly any bubbles coming to the surface. This little patience-paying-off step ensures maximum crispiness when frying.

Step 2: Drain Every Last Drop

Once the potatoes are nicely rinsed, you must get rid of as much moisture as possible. I use a large kitchen towel stretched over a bowl and squeeze the grated potatoes in batches until they feel almost dry. Removing excess water here is crucial—water is the enemy of crispiness! All drained potatoes then go into a big mixing bowl, ready for the next step.

Step 3: Mix in Onions, Eggs, and Seasonings

Grate two large sweet onions and wring out their moisture the same way as the potatoes. Add the onions to the potatoes bowl along with most of your beaten eggs (about 3 out of 4 to start), between ½ and ¾ cup of matzo meal, ½ tablespoon kosher salt, 1 teaspoon baking powder, and ½ teaspoon freshly ground black pepper. Stir everything until well combined. If the mixture feels too dry to hold together, add the remaining egg bit by bit—that silky binding is what shapes your latkes perfectly.

Step 4: Heat Your Oil to the Perfect Temperature

Pour canola oil into a large frying pan until it’s about ½ inch deep. Heat it over medium-high until it reaches 400°F (204°C). If you don’t have a thermometer, test by dropping a tiny bit of batter in—the latke should sizzle and start turning golden very quickly. Maintaining this consistent high heat ensures that each latke fries up crispy on the outside while cooking through on the inside.

Step 5: Fry Your Latkes to Golden Perfection

Working carefully to avoid crowding, drop 1 to 2 tablespoons of batter into the hot oil. Use the back of a spoon to gently pat each latke thin—thinness is the secret to crunch! Fry for 2 to 3 minutes on one side until you see a gorgeous golden brown crust. Then flip gently and cook for another 1 to 2 minutes. Keep an eye on the oil temperature, adjusting heat as needed so the latkes cook evenly without burning.

Step 6: Drain and Season Immediately

Transfer your fried latkes to a paper towel-lined cooling rack or plate to drain off excess oil. While they’re still warm, sprinkle kosher salt over them to enhance all the flavors. This little finishing touch makes a big difference and keeps each bite perfectly seasoned.

Step 7: Serve Warm and Enjoy!

Repeat frying batches until your batter is gone. Serve your latkes immediately for that fresh-out-of-the-pan crispiness, or keep them warm on baking sheets in a 250°F (121°C) oven if you’re making ahead. Classic pairings like homemade applesauce or cool sour cream offer the perfect balance to the savory crunch. Trust me, no matter the occasion, these latkes bring the warmth and comfort to the table.

Top Tip

Mastering the art of crispy latkes is all about careful preparation and attention to detail. These tips come from hands-on kitchen experience and make the difference between good and truly great latkes.

Soak Potatoes in Warm Water: I learned that soaking the grated russet potatoes in warm water multiple times not only removes excess starch but ensures super crispiness when frying.
Drain Thoroughly: >Squeezing out every bit of moisture using a cheesecloth or clean towel prevents soggy latkes, which was a game-changer in my cooking journey.
Maintain Oil Temperature: >Keeping the frying oil at a steady 400°F (204°C) helps the latkes cook quickly and develop that perfect golden crust without absorbing too much oil.
Don't Overcrowd the Pan: >Frying too many latkes at once lowers the oil temperature, making them greasy and less crispy – I make sure to give each one enough space.

How to Serve Crispy Potato Latkes Recipe

A white plate filled with a stack of crispy, golden brown latkes, each latke textured with shredded edges and sprinkled with chopped green chives and coarse salt flakes. One latke near the top has a dollop of white sour cream with more chives on it. To the right of the plate are two small white bowls, one filled with chunky light yellow applesauce and the other with creamy white sour cream. In the background lies a white cloth with brown stripes draped casually. The scene is set on a white marbled surface, with small bowls of salt and chopped green chives scattered around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Crispy potato latkes truly shine when paired with a variety of garnishes. Traditional favorites include tangy applesauce and creamy sour cream, which balance the crispy potato deliciousness perfectly. For a bit of smoky indulgence, a dollop of smoked salmon and a sprinkle of fresh chives or dill really elevate the experience. You can also get creative with a squeeze of lemon juice, a spoonful of horseradish, or freshly cracked black pepper for added layers of flavor.

Side Dishes

To build a comforting meal around your crispy latkes, consider serving them alongside a fresh green salad dressed with vinaigrette, roasted vegetables, or slow-simmered brisket for a special occasion. A simple cucumber salad with dill and a light dressing pairs wonderfully to cut through the richness, while classic Jewish sides like matzo ball soup or braised cabbage round out the spread beautifully.

Make Ahead and Storage

Storing Leftovers

If you have leftover latkes, place them in an airtight container and refrigerate for up to 3 days. To preserve their crispiness, avoid stacking them tightly and allow some air circulation inside the container if possible.

Freezing

For longer storage, freeze cooked latkes by first laying them in a single layer on a baking sheet lined with parchment. Freeze until firm (about 1-2 hours), then transfer to a freezer-safe bag or container. They keep well for up to 2 months this way and are perfect for quick snacks or unexpected guests.

Reheating

To reheat and retain that unbeatable crispiness, avoid the microwave. Instead, warm latkes in a 350°F (177°C) oven on a baking rack for 10-15 minutes, flipping halfway through. Alternatively, a quick re-fry in a hot pan with a little canola oil will bring them back to golden perfection.

Frequently Asked Questions:

Can I use a different type of potato for this recipe?

Russet potatoes are best for this Crispy Potato Latkes Recipe because of their high starch content, which contributes to the desired crispiness. Using waxy potatoes like red or new potatoes may result in softer, less crispy latkes.

What can I use instead of matzo meal?

You can substitute matzo meal with potato starch or all-purpose flour if you prefer. For a gluten-free option, potato starch is the better choice to maintain the crisp texture.

How do I know when the oil is at the correct temperature?

Use a kitchen thermometer to check the oil temperature. It should be around 400°F (204°C) before adding the latke batter. If you don't have a thermometer, drop a small bit of batter in the oil; it should sizzle and bubble immediately without browning too quickly.

Can I make the latke batter ahead of time?

Because grated potatoes oxidize and can turn brown, it's best to prepare the batter just before frying. However, you can grate and soak the potatoes in warm water a short while ahead (up to an hour) while keeping them refrigerated and submerged, then proceed with the recipe.

Final Thoughts

There’s something truly magical about making crispy potato latkes from scratch — the aroma of frying potatoes, the golden edges, and the perfect crunch that melts in your mouth. This Crispy Potato Latkes Recipe is a timeless treat that goes beautifully beyond Hanukkah, bringing joy and warmth to any meal. I hope these tips and serving ideas inspire you to enjoy them just as much as my family does, with every bite a reminder of comfort, tradition, and a little bit of kitchen love.