If you’ve ever wondered how to get perfectly crisp edges with tender insides, this Crispy Potato Latkes Recipe is your new go-to. These golden, crunchy treats are ideal for Hanukkah or any time you want a comforting, flavorful appetizer that everyone will rave about.

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

From my kitchen to yours, I’m excited to share this latke recipe that has become a beloved classic in my family. It’s all about that crispy outer crust combined with a tender, flavorful center — truly a winner for any festive occasion.

Ultimate Crispiness: Thanks to a triple rinse technique that removes excess starch from grated potatoes.
Perfect Flavor Balance: Sweet onions blend beautifully with the savory batter for a tasty bite every time.
Flexible Ingredients: Matzo meal keeps things gluten-free but can easily be swapped with potato starch or flour.
Easily Served: Delicious on their own or paired with traditional applesauce or sour cream for the full experience.

Ingredients & Why They Work

Before heading to the store, let me share a few thoughts on each key ingredient to help you pick the best and get the most delicious results.

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: Their starchy nature is perfect for that crispy exterior once fried.
Sweet Onions: Add subtle sweetness that balances the salt and gives layers of flavor.
Eggs: Act as a binding agent to hold the latkes together without weighing them down.
Matzo Meal: Provides structure and crispness; you can swap with potato starch or flour if needed.
Kosher Salt: Seasoning that enhances every bite, making the flavors pop.
Baking Powder: Adds a little lift, keeping latkes light rather than dense.
Freshly Ground Black Pepper: Offers just the right hint of warmth and spice.
Canola Oil: Ideal frying oil because of 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

One of the best parts about this Crispy Potato Latkes Recipe is how easily you can put your own spin on it. Whether you want to keep it classic or try out some creative twists, latkes offer the perfect canvas for flavor and texture experiments.

Classic with a Twist: I love adding a pinch of smoked paprika or a touch of fresh dill to the batter for a subtle smoky or herby note that complements the crispy potatoes perfectly.
Vegetable Boost: Try mixing shredded carrots or zucchini into your latke batter. Just be sure to squeeze out any extra moisture before combining with the potatoes—this keeps them crispy!
Gluten-Free Swap: If you want to keep it gluten-free, stick to potato starch instead of matzo meal. The texture stays beautifully crisp without sacrificing any of that traditional flavor.
Cheesy Delight: For a richer bite, mix in some grated Parmesan or cheddar cheese. It melts into the latkes as they fry, adding an irresistible savory depth.
Sweet Latkes: If you’re feeling adventurous, try a sweeter version by adding diced apples and a sprinkle of cinnamon to the mix. Serve these with sour cream or a drizzle of honey for a unique twist.

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: Prep and Soak the Potatoes

First things first—peel and grate those russet potatoes. As soon as they’re grated, pop them into a bowl filled with warm water to soak for 10 minutes. This soaking process is crucial because it helps loosen the starch, which we’ll rinse out a couple more times to get those latkes irresistibly crispy!

Step 2: Triple Rinse to Remove Starch

Drain the potatoes from the first soak, then cover them with fresh warm water again. Repeat this soak-and-drain process two more times, for a total of three rinses. You’ll know you’re done when the water shows very few bubbles on the surface. This little trick is what keeps your latkes from turning soggy.

Step 3: Drain Excess Moisture Thoroughly

Now it’s time to squeeze out every bit of water from the potatoes. Use a large cheesecloth, kitchen towel, or even an old pillowcase, working in small batches. The dryer the potatoes are, the crispier your latkes will fry up. Transfer the drained potatoes to a large mixing bowl.

Step 4: Prepare the Onion Mixture

Grate your sweet onions and give them a good squeeze to get rid of excess liquid. Add the onions directly into the bowl with potatoes. This combo adds sweetness and moisture without weighing down the latkes.

Step 5: Combine the Ingredients

Mix in most of the beaten eggs—start with about three-quarters of them—and add the matzo meal, kosher salt, baking powder, and freshly ground black pepper. Stir everything well. If the mixture feels too dry and crumbly, add the remaining eggs a little at a time until the batter holds together nicely but isn’t watery.

Step 6: Heat Your Oil

Pour enough canola oil into a large skillet or cast-iron pan to reach about ½ inch deep. Heat the oil to 400°F (204°C). This temperature is key for achieving that golden, crispy crust without the latkes soaking up too much oil. A kitchen thermometer can be a great help here!

Step 7: Fry Those Latkes

Drop 1-2 tablespoons of your batter gently into the hot oil—don’t overcrowd the pan. Using the back of a spoon, flatten each latke thinly; remember, thin is the way to go for that perfect crisp! Fry for 2-3 minutes on one side until golden brown, then carefully flip and cook the other side for 1-2 minutes. You’ll know they’re done when both sides are beautifully golden and crispy.

Step 8: Drain and Season Immediately

Lift your golden latkes out and place them on a wire rack lined with paper towels to drain away any excess oil. While they’re still hot, sprinkle with kosher salt to enhance every bite. This final seasoning really brings out all those bright, balanced flavors.

Step 9: Serve or Keep Warm

Serve your latkes right away with classic accompaniments like applesauce or sour cream. If you’re making a big batch, keep the cooked latkes warm on baking sheets in an oven set to 250°F (121°C) until you’re ready to serve. This way, that crisp texture stays intact, and everyone can enjoy them fresh and hot.

Top Tip

Getting those latkes perfectly crispy every time is truly an art, and with a few insider tips from my own kitchen adventures, you’ll master this classic treat effortlessly.

Triple Rinse Method: Don’t skip rinsing your grated potatoes three times in warm water, letting them soak to wash away excess starch—this is the secret to that unbeatable crunch.
Moisture Control: Squeezing every last drop of water out using a cheesecloth or old pillowcase avoids soggy latkes, which is something I learned the hard way after a too-wet batch.
Oil Temperature: Maintain your canola oil at a steady 400°F (204°C). Too cool and they absorb oil; too hot and they burn. I keep a thermometer close and adjust the heat often for golden perfection.
Batch Size: Fry in small batches without crowding the pan. Overcrowding cools the oil and leads to limp latkes—a mistake I avoid by frying just a couple at a 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

Latkes love classic pairings — dollops of creamy sour cream or sweet applesauce complement their crispy texture beautifully. For something extra, consider topping with chives, a sprinkle of smoked paprika, or even a little caviar for an elegant twist.

Side Dishes

Serve your latkes alongside fresh green salads, roasted vegetables, or even a light smoked fish platter for a festive touch. They also make a fantastic accompaniment to hearty soups like matzo ball or chicken soup.

Make Ahead and Storage

Storing Leftovers

Place leftover latkes in airtight containers and refrigerate them for up to 3 days. If you’ve made a bigger batch, they can last up to a week – perfect for enjoying multiple meals or snacks without extra fuss.

Freezing

Latkes freeze wonderfully for up to 3 months. Just let them cool completely, freeze individually on parchment-lined baking sheets until solid (about 2-3 hours), and then transfer them to freezer-safe bags or containers.

Reheating

Thaw frozen latkes overnight in the fridge, then reheat in the oven at 350°F (177°C) for 10-15 minutes until warmed through. This keeps them crisp and delicious as if freshly made.

Frequently Asked Questions:

Can I use other types of potatoes for this Crispy Potato Latkes Recipe?

While russet potatoes are recommended for their starchy texture that crisps well, you can try other varieties. Just keep in mind that waxier potatoes might yield softer latkes that aren’t as crispy.

Why is it important to rinse the potatoes three times?

Repeated rinsing removes excess starch from the potatoes. Excess starch can cause latkes to be gummy or soggy rather than crispy and light, so this step is key for great texture.

Can I make these latkes ahead of time?

Absolutely! You can prepare the latkes in advance and refrigerate them for a few days or freeze them for longer storage, making them convenient for holiday celebrations.

What’s the best way to reheat leftover latkes?

Reheating in a 350°F (177°C) oven for 10-15 minutes keeps them crispy and warm. Avoid microwaving as it tends to make them soggy.

Final Thoughts

There’s something truly heartwarming about making and sharing crispy potato latkes—the golden crunch, the comforting aroma, and the joyous tradition they bring to any table. Whether for Hanukkah or everyday delights, this Crispy Potato Latkes Recipe is one you’ll revisit time and again. So grab your grater, heat your oil, and enjoy every delicious bite!