Crispy Potato Fritters (Potato Latkes) | Easy Homemade Recipe

5 from 2 votes

Make the best crispy potato fritters! Golden, crunchy potato latkes are perfect for Hanukkah, delicious with sour cream and easy to make every time.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side Dish

Cuisine: European

Keyword: potatoes

Servings: fritters

Calories: 83kcal

Prep the potatoes: Fill a large bowl with cold water. Peel the potatoes and onion, then grate both directly into the water. This helps prevent browning.
Drain and squeeze: Drain well, then wrap the grated potatoes and onion in a clean kitchen towel or cheesecloth. Twist tightly to remove as much liquid as possible, this step ensures extra-crispy fritters.
Mix: Transfer the mixture to a large bowl. Add beaten eggs, flour (or breadcrumbs), salt, and black pepper. Stir until evenly combined.
Fry: Heat a generous layer of oil in a large skillet over medium-high heat. Spoon 2–3 tablespoons of the mixture per fritter, flatten slightly, and cook for about 3–4 minutes per side, until golden and crisp.
Drain and serve: Transfer to paper towels to drain excess oil. Sprinkle lightly with salt and serve hot with sour cream or applesauce.

Best Potatoes: Use starchy potatoes like Russet or Yukon Gold for crispier fritters.
Onion Options: White or yellow onions work best, but you can skip it or replace it with green onions or leeks for a milder flavor.
For Extra Crispiness: After squeezing, let the mixture sit for a few minutes, starch will settle at the bottom; drain the water and add the starch back to the bowl.
No Flour? Substitute with matzo meal, cornstarch, or ground oats for a gluten-free version.
Oil Temperature: Make sure the oil is hot but not smoking (around 350°F / 175°C). Too cold = soggy fritters; too hot = burnt edges.
Serving Ideas: Serve with sour cream dip, Greek yogurt, smoked salmon, or poached eggs for brunch.
Make Ahead: Keep warm in a 200°F (95°C) oven for up to 30 minutes, or refrigerate leftovers for up to 3 days, reheat in the oven or air fryer until crispy again.
Freezing: Cool completely, layer between parchment paper, and freeze up to 2 months. Reheat directly from frozen at 200°C / 400°F for 10–15 minutes.
Troubleshooting:
- Fritters fall apart: Too much moisture, squeeze the mixture better or add 1 more tablespoon of flour.
- Too greasy: Oil not hot enough.
- Not crispy: Avoid overcrowding the pan and flip only once.