Crispy Homemade Potato Latkes With Golden Lacy Edges

9 min read

Last updated November 8, 2026

Crispy outside, tender inside and golden at the edges, latkes are pure comfort food. These potato pancakes are a beloved part of Hanukkah celebrations, and they are delicious any winter night.

Great latkes come down to a few simple tricks. The biggest one is getting rid of as much water from the potatoes as you can.

This guide explains the five keys to crispy latkes, how to fry them safely and how to make them ahead. Grab your grater and let’s get cooking.

Key Takeaways

Squeeze grated potatoes very dry for the crispiest results.
Starchy russet potatoes give the best texture.
Heat oil slowly and never leave the pan unattended.
Keep a lid nearby, and never pour water on a grease fire.
Latkes freeze well and reheat crisp in the oven.

3 feetHow far to keep kids and pets from the stove while cooking, according to Illinois Extension.

The Five Keys to Crispy Latkes

1. Pick Starchy Potatoes

Russet potatoes are the classic choice. Their high starch helps latkes hold together and brown evenly.

Store potatoes in a cool, dark place before cooking. Very cold storage below 38 degrees can build up sugars, notes Oregon State University Extension. That leads to darker, oilier fried foods.

Skip any potatoes with a lot of green on the skin. The same Oregon State guide advises discarding potatoes with excessive greening.

2. Squeeze Out the Water

Water is the enemy of crisp. Wrap the grated potatoes and onion in a clean kitchen towel and twist hard over the sink.

Keep squeezing until barely any liquid drips out. You will be surprised how much comes out.

3. Save the Starch

Let the squeezed liquid sit in a bowl for a few minutes. A layer of white starch settles at the bottom.

Pour off the water and add that starch back to the potatoes. It works like natural glue.

4. Use Hot, Steady Oil

Oil that is too cool makes greasy latkes. Oil that is too hot burns the outside before the inside cooks.

Heat the oil slowly over medium heat. It is ready when a small shred of potato sizzles right away.

5. Do Not Crowd the Pan

Fry a few latkes at a time with space between them. Crowding drops the oil temperature and leads to soggy results.

How do you top your latkes?

Applesauce
Sour cream
Both
Not sure

What You Need

This batch makes about 16 latkes, enough for 4 to 6 people.

Ingredient	Amount	Why It Matters
Russet potatoes	2 pounds	Starch for crisp edges
Yellow onion	1 medium	Flavor and moisture balance
Large eggs	2	Binds the mixture
All-purpose flour or matzo meal	1/4 cup	Helps hold shape
Salt	1 1/2 teaspoons	Seasoning
Black pepper	1/2 teaspoon	Gentle heat
Neutral oil	About 1 cup	For shallow frying

Peel the potatoes or leave the skins on for a rustic look. A box grater or food processor with a shredding disk both work.

Matzo meal gives a slightly lighter, more traditional texture. Flour works well if that is what you have.

Use a neutral oil with a high smoke point, like canola, vegetable or peanut oil. Olive oil can work too, but extra virgin types may smoke at frying heat.

Have everything measured before you start grating. Speed matters once the potatoes are shredded.

Feeding a crowd at a holiday party? Use the scaler to plan your batches.

Servings scaler

Number of guests

One batch makes about 16 latkes and serves about 5 people.

How to Make Latkes

Grate

Grate the potatoes and onion on the large holes of a box grater. Work quickly so the potatoes do not darken.

Squeeze

Pile the shreds into a clean towel and wring out as much liquid as possible. Save the liquid in a bowl.

Mix

Pour off the liquid but keep the starch at the bottom. Combine the starch, potatoes, onion, eggs, flour, salt and pepper.

Shape

Scoop about 1/4 cup of the mixture and flatten it gently into a thin patty. Thin, even patties cook through without burning.

Fry

Heat about 1/4 inch of oil in a heavy skillet over medium heat. Fry the latkes for about 3 to 4 minutes per side until deep golden brown.

Drain

Move the latkes to a wire rack set over a baking sheet. A rack keeps the bottoms crisp better than paper towels alone.

Sprinkle with a pinch of salt while hot. Serve right away for the best crunch.

Between batches, skim out any stray bits of potato from the oil. Burnt pieces can make the next batch taste bitter.

Add a little more oil as needed to keep about 1/4 inch in the pan. Give it a minute to heat back up before adding more latkes.

If the latkes brown too fast, lower the heat slightly. If they take much longer than 4 minutes per side, raise it a little.

Quick tip. Keep finished latkes warm on a wire rack in a low oven while you fry the rest. They stay crisp and ready to serve.

Frying Safely

Shallow frying is easy, but hot oil needs respect. The Illinois Extension guide to kitchen fires shares these safety tips.

Never leave frying food unattended.
Keep a pot lid or baking sheet within reach.
Keep kids and pets at least three feet from the stove.
Keep towels and paper away from the burner.
Heat oil slowly to avoid overheating.

If the oil smokes or smells burnt, it is too hot. Turn off the burner and move the pan off the heat.

If a Grease Fire Starts

Slide a lid or baking sheet over the pan to smother the flames, Illinois Extension advises. Turn off the burner and leave the pan covered until it cools.

For a very small grease fire, salt or baking soda can help. Never pour water on a grease fire, since water can spread burning oil.

If a fire grows or will not go out, leave the house and call 911. Our holiday fire safety tips cover more ways to stay safe.

Good to know. Water can make burning oil splatter and spread. Always smother a grease fire with a lid instead.

Topping Ideas

Classic toppings are applesauce and sour cream. Many families argue happily over which is better.

Topping	Flavor
Applesauce	Sweet and tangy
Sour cream with chives	Cool and savory
Smoked salmon and dill	Rich and elegant
Greek yogurt and honey	Creamy and sweet
Caramelized onions	Deep and savory

Set out a toppings bar and let guests build their own. It makes the meal feel festive.

For a sweet twist, try a drizzle of honey or a spoonful of fruit jam. For a savory twist, add a dollop of herbed cream cheese.

Kids often love dipping small latkes into applesauce. Cut them into wedges for little hands.

Russet potatoes grated
Liquid squeezed out
Starch saved and added back
Oil heated slowly
Lid within reach
Wire rack ready for draining

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Make Ahead, Freeze and Reheat

Make Ahead

Latkes taste best fresh, but you can fry them a few hours early. Keep them on a wire rack at room temperature for a short time.

Refrigerate leftovers within two hours of cooking, as Texas A&M AgriLife’s Dinner Tonight program advises. Cooked leftovers keep about three to four days in the fridge.

Freeze

Cool fried latkes completely. Freeze them in a single layer on a baking sheet, then move them to a freezer bag.

Leftovers keep three to four months in the freezer, according to the same Texas A&M guidance.

Reheat

Reheat latkes on a wire rack in a hot oven until sizzling and crisp. The microwave makes them soggy, so skip it.

Make sure leftovers are steaming hot all the way through before serving. Texas A&M advises reheating leftovers to 165 degrees, checked with a good, reliable digital food thermometer.

What should you never use on a grease fire?

A pot lid
Baking soda
Water

Water can spread burning oil. Smother the flames with a lid instead.

A Little Latke History

Latkes are closely tied to Hanukkah, the Jewish Festival of Lights. Foods fried in oil are a traditional part of the celebration.

Potato latkes became popular among Jewish communities in Eastern Europe, where potatoes were plentiful and affordable. Earlier versions were often made with cheese or other ingredients.

Today, families around the world make latkes in their own style. Some like them thin and lacy, while others prefer thick and fluffy.

Troubleshooting Common Latke Problems

Problem	Likely Cause	Fix
Falling apart	Too much moisture or not enough binder	Squeeze harder and add the saved starch
Greasy	Oil not hot enough	Let oil reheat between batches
Burnt outside, raw inside	Oil too hot or patties too thick	Lower heat and flatten patties
Gray color	Grated potatoes sat too long	Work quickly and fry soon after grating
Bland	Not enough salt	Season the mix and sprinkle salt after frying

Fry one test latke first and taste it. Adjust the seasoning and heat before cooking the whole batch.

Equipment That Helps

A heavy skillet, like cast iron, holds steady heat for even browning. A wide pan lets you fry more latkes at once.

A food processor with a shredding disk saves time and knuckles. A box grater works fine if you prefer the classic way.

Keep a wire rack, a sheet pan and a thin spatula nearby. A splatter screen helps keep oil off your stovetop.

Fun Variations

Sweet potato latkes

Swap half the russets for sweet potatoes. Add a pinch of cinnamon for warmth.

Zucchini and potato latkes

Mix grated zucchini with the potatoes. Squeeze the zucchini extra well, since it holds a lot of water.

Herb and garlic latkes

Stir in chopped parsley, dill and a little garlic. Serve with a lemony yogurt sauce.

Mini latkes

Make bite-size latkes for parties. Top each one with a dab of sour cream and a sprig of dill.

Serving Latkes for the Holidays

Latkes shine alongside roast chicken, brisket or a big green salad. They also make a fun brunch with eggs and fruit.

For more about the holiday, read our guide to Hanukkah 2026 dates and traditions. Try our easy roast chicken for a simple main dish.

Try this today. Check that you have a pot lid that fits your frying pan. Keep it next to the stove whenever you fry.

Frequently Asked Questions

Why are my latkes soggy?

Too much moisture or oil that is not hot enough are the usual causes. Squeeze the potatoes very dry and fry in steady, hot oil.

What potatoes are best for latkes?

Starchy russet potatoes give the crispiest results.

Can I make latkes ahead of time?

Yes. Fry them, cool them and freeze them. Reheat in a hot oven until crisp.

Why do grated potatoes turn gray?

Grated potatoes darken when exposed to air. Work quickly and fry soon after grating.

What oil is best for frying latkes?

A neutral oil with a high smoke point, like canola or vegetable oil, works well.

Conclusion

Crispy potato latkes are easier than they look. Squeeze the potatoes dry, keep the oil steady and give each latke room in the pan.

Fry safely with a lid nearby, and never use water on a grease fire. Then pile on your favorite toppings and enjoy every golden bite.

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Editor’s Note

This recipe is written for home kitchens and is accurate as of November 8, 2026. Food and fire safety tips draw on University of Illinois, Oregon State and Texas A&M extension guidance.

Spot an error in this article? Please contact us at support@digieh.com or read our Corrections Policy.

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