Crispy Potato Fritters (Potato Latkes) | Easy Homemade Recipe

I originally published this recipe in 2018 and have since added new photos and a few more success tips.

I’m a huge fan of veggies, especially when they’re formed into patties and fried. From these easy potato latkes and zucchini fritters to cabbage patties and spinach patties, there’s a wide world of savory fritters. But of all the many options to choose from, the Jewish potato fritters known as latkes are the nearest and dearest to my heart. I’ve been eating them since I was just a tiny tot! (Pun absolutely intended. 😉🥔)

Ingredients & Substitutions

• Potatoes – The best potatoes for latkes or shredded potato fritters are Idaho, Russet or Yukon Gold potatoes. Their natural starch helps bind the mixture without needing much flour, which yields the ideal balance between fluffiness and crisp, golden edges.
• Large Eggs – Our liquid binder adds a nice hit of protein and helps the edges get nice and crisp. Note that each large egg equals roughly ¼ cup.
• Onion – Onions are essential to traditional latkes, adding just the right amount of sweetness, sharpness, and moisture. I tend to use sweet yellow onions, but you can use a red onion or white onion if you prefer.
• Flour, Matzo Meal or Plain Breadcrumbs – Adding a touch more starch helps hold the patties together in the pan. I use all-purpose flour, but cake flour, bread flour, regular breadcrumbs or panko all do the trick.
• Salt & Black Pepper – Authentic Jewish potato latkes are seasoned simply. Make sure to use freshly cracked black pepper for the most potent taste.
• Neutral Oil – For frying, you’ll want an oil with a relatively high smoke point. Canola oil, avocado oil, peanut oil, or vegetable oil all work equally well.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Potato Fritters vs. Latkes vs. Potato Pancakes: What’s the Difference?

At their core, all three belong to the same delicious family of potato fritters-crispy, pan-fried cakes made from grated or mashed potatoes bound together with eggs and a bit of starch. 

Latkes are the Jewish version of a potato fritter, traditionally served during Hanukkah to celebrate the miracle of oil. They’re made with coarsely grated potatoes, onion, egg, and a touch of flour or matzo meal, then fried in shimmering oil until golden and lacy around the edges. Their texture is rustic and crunchy, with long strands of potato you can see and taste.

Potato pancakes, meanwhile, are a broader European cousin, found everywhere from Poland (placki ziemniaczane) to Germany (kartoffelpuffer). They’re usually made with finely grated or mashed potatoes and may include milk or butter for a smoother, softer texture.

So while all latkes and potato pancakes are technically potato fritters, not all fritters are latkes or pancakes.

How to Make Shredded Potato Fritters

Watch the full video recipe to learn how to make the BEST Potato Latkes recipe.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

• Gluten Free Potato Latkes – Swap flour or matzo meal for potato starch, cornstarch, or gluten-free flour.
• Vegan Potato Latkes – Replace the egg with flax eggs or aquafaba (chickpea liquid) for binding.
• Veggie-Potato Fritters – Mix in grated zucchini, carrots, or sweet potatoes for added color, nutrition, and a subtly sweet contrast.
• Cheesy Potato Latkes – Stir in a handful of shredded cheddar, feta, or parmesan for a savory, golden crust and melty interior.
• Herbed Potato Fritters – Fresh herbs like parsley, dill, chives, or thyme add a fragrant touch.
• Spiced Potato Fritters – Try adding smoked paprika, cumin, or chili flakes for a little kick.

Expert Tips & Tricks 

• Drain well. After grating, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. A drier mix means crispier fritters.
• Save the starch. Let the squeezed potato liquid sit for a minute, then pour off the water and add the white starch that settles at the bottom back into the mixture since it’s a natural binder.
• Use the right oil. Fry in neutral, high-heat oil like canola, avocado, or sunflower oil. Olive oil adds great flavor but can burn easily, so use it sparingly or mix it in for taste.
• Get the oil hot enough. Your oil should sizzle when you add the batter, about 350°F (175°C) is perfect. If it’s too cool, the latkes absorb oil and become greasy; too hot, and they’ll burn before cooking through.
• Fry in batches. Don’t overcrowd the pan. Frying a few at a time helps maintain the oil temperature and ensures even crisping.
• Flatten gently. Drop spoonfuls of batter into the oil and press lightly with a spatula, this helps them cook evenly and get golden, lacy edges.
• Let latkes cool on a wire rack set over a baking sheet rather than a paper towel-lined plate. Paper towels trap steam and make them soggy.
• Keep warm for serving. If making a big batch, keep cooked latkes warm in a 200°F (95°C) oven until ready to serve, they’ll stay crisp without drying out.

How to Serve Potato Latkes

Whether you serve them as an appetizer, side dish, or centerpiece, potato fritters are always best fresh from the pan when they’re hot, crispy, and golden. The classic pairing for latkes is applesauce, sour cream or sour cream dip, the sweetness of applesauce balances the savory crispness, while sour cream adds cool creaminess.

If you want to elevate things, try topping your latkes with Gravlax Recipe (Cured Salmon), crème fraîche, dill, and chives for a gluten-free twist on the beloved bagel-and-lox combo. They also make an incredible brunch when paired with poached eggs and hollandaise, turning your latkes into a festive Hanukkah-inspired Eggs Benedict.

Try topping them with Greek yogurt, Greek tzatziki, avocado, caramelized onions, or even a drizzle of spicy aioli for a modern touch.

And since Hanukkah is the holiday of fried food, don’t forget to round out your table with other festive treats like traditional sufganiyot (jelly doughnuts) or crispy apple fritters. The sweet-and-savory combination makes your holiday feast feel complete, and keeps the spirit of Hanukkah alive with every delicious bite.

How to Store Potato Fritters

• Refrigerate: Store cooled shredded potato fritters in an airtight container in the refrigerator for up to 3-4 days. Layer them with parchment paper to prevent sticking.
• Freeze: For longer storage, freeze latkes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
• Reheat: Reheat in a 400°F (200°C) oven for 8-10 minutes, flipping halfway through, until hot and crispy again. You can also warm them in an air fryer at 375°F (190°C) for 3-5 minutes for a perfectly crisp texture. Note that microwaving makes latkes soft and soggy, so stick to the oven or air fryer for the best texture.

FAQs