The Ultimate Crispy Latke Recipe

There’s nothing better than a warm, crispy latke topped with apple sauce. It’s the highlight of Hanukkah for me, which is why I thoroughly recipe-tested these perfect crispy and crunchy latkes to share with you!

Make these winning latkes easily at home, and they’ll be the food EVERYONE is talking about at your Hanukkah celebration.

Why You’ll Love This Recipe

We leave out potato starch as it’s not needed – the egg is the binder and these latkes crisp up wonderfully. During recipe testing, the batches with and without potato starch were equally crispy.

We use all-purpose flour instead of matzo meal because matzo meal comes in various levels of coarseness, and you have to alter the amount depending on the type you use. All-purpose flour is more consistent, and the only downside is that these are not kosher for Passover.

The grated potatoes, onions, and apples are squeezed dry before forming into latkes, which is a crucial step to remove excess moisture. This helps the latkes crisp up when fried in oil, rather than become soggy.

The apple brings the right amount of moisture and additional flavor that balances the fried potato latke perfectly.

My make-ahead tip so you’re not rushing to serve your latkes is to make them a few hours in advance and keep them warm in the oven on a wire rack at 200F with the door slightly ajar (do this for no more than 2 hours).

Ingredients & substitutions

Russet potatoes – Russet potatoes produce the best result, due to their high starch content. Russet potatoes also don’t produce latkes that fall apart. Yukon gold potatoes are a close substitution, but not perfect.

Apple – Any apple will work, but I recommend trying to stick with a crisp apple variety and staying away from a grainy one, like a Red Delicious.

Oil – I use vegetable or canola oil for frying, as they have high smoke points.

Eggs – This is the binder in the recipe. I am often asked for vegan substitutes, and although I haven’t tried the following in this recipe, they should work if you add a little potato starch: aquafaba or ground flaxseed in water.

How to make this recipe

This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

First, grate the potatoes, and squeeze the shredded mix until they are as dry as possible. You can use cheesecloth, a nut milk bag, or your hands. If using your hands, just squeeze a handful at a time and transfer the dry potatoes to another bowl.

I use a food processor to shred the potatoes instead of doing it by hand. Use the large grater if grating with a food processor or by hand.

Next, grate and dry the onion and apple. Add them both to the potatoes.

Now it’s time to mix in 3 eggs and the salt. Add in 1/2 cup of all-purpose flour, then add 2 tablespoons of the flour at a time until the mix can be formed together. A great indication that the mix is ready is when the mixture starts sticking together in your hands.

Pour 1/2 inch of oil into a cast-iron pan over medium heat. Wait for the oil to heat to the point where the latke will sizzle as you add it in.

Time to fry

The ideal frying temperature is 350-375F. If you have a thermometer to help you monitor the temperature, it helps even though it isn’t necessary.

Make a mini-latke to taste test for the salt level. Fry the mini-latke until it’s golden brown on each side. Taste the late, and adjust the remaining mix if needed.

Make each latke about 3-4 inches wide and just under 1-inch thick in the middle. I find it really helps to form a ball first, then flatten into the patty.

When you place your latkes into the oil, do not to overcrowd the pan. Keep the latkes spread out with plenty of room. This helps them crisp up. If using a 12-inch pan, don’t cook more than 4 at a time. 10-inch pan, 3, and 8-inch pan, 2.

Cook the latkes until they are golden brown on one side. Flip, then cook the other side until golden brown. Flip again, and let the latkes get darker golden and crispy on both sides.

When ready, drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

Serve with a heaped helping of apple sauce and sour cream, and dip away!

Top Tips for Amazing Latkes

• Avoid soggy latkes: Latkes can become soggy if not enough moisture is squeezed out of the ingredients before forming the batter. Crowding the pan while frying can also yield a soggy latke.
• Avoid oily latkes: Frying at the wrong temperature or having a poorly bound patty can yield an oily latke.

More Recipes for Hanukkah

Make these fantastic Jewish recipes for your upcoming Hannukah feast.

★ Did you make this recipe? Please give it a star rating below!★

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.