Crispy Old-Fashioned Potato Pancakes (Latkes)

If you love golden, crispy comfort food, these Crispy Old-Fashioned Potato Pancakes, also known as latkes, are the perfect recipe to make at home. Made with shredded potatoes, onion, eggs, flour, and simple seasonings, these potato pancakes are crisp on the outside, tender on the inside, and full of classic homemade flavor.

This recipe is perfect for breakfast, brunch, dinner side dishes, holidays, family gatherings, or anytime you want a simple potato recipe that tastes nostalgic and satisfying. Serve them hot with sour cream, applesauce, or your favorite savory toppings for a crispy dish everyone will love.

What Are Potato Pancakes?

Potato pancakes are pan-fried patties made from grated potatoes, onion, eggs, and a binder such as flour or matzo meal. They are cooked in oil until the edges become crisp and golden brown.

In Jewish cooking, potato pancakes are often called latkes and are especially popular during Hanukkah. However, many cultures have their own version of old-fashioned potato pancakes, and they are enjoyed as a comforting homemade dish around the world.

Why You Will Love This Potato Pancakes Recipe

These potato pancakes are crispy, simple, and made with basic ingredients you probably already have in your kitchen. The shredded potatoes create a golden crust, while the onion adds savory flavor.

They are also very versatile. You can serve them as a side dish with meat, eggs, soup, or salad, or enjoy them as a snack with a creamy dipping sauce.

The best part is the texture. When made correctly, potato pancakes are crunchy around the edges, soft in the center, and deliciously savory in every bite.

Ingredients

4 large russet potatoes, peeled
1 small yellow onion
2 large eggs
1/4 cup all-purpose flour or matzo meal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder, optional
1/4 teaspoon baking powder, optional
Vegetable oil or canola oil, for frying
Fresh parsley or chives, for garnish

For Serving

Sour cream
Applesauce
Greek yogurt
Green onions
Smoked salmon
Fried eggs
Hot sauce

Instructions

Step 1: Grate the Potatoes and Onion

Peel the potatoes and grate them using the large holes of a box grater or a food processor with a shredding attachment.

Grate the onion and add it to the potatoes.

Step 2: Remove Excess Moisture

Place the grated potatoes and onion in a clean kitchen towel, cheesecloth, or fine mesh strainer.

Squeeze out as much liquid as possible. This is one of the most important steps for making crispy potato pancakes.

The drier the potatoes are, the crispier the pancakes will become.

Step 3: Make the Batter

Transfer the squeezed potato and onion mixture to a large bowl.

Add the eggs, flour or matzo meal, salt, black pepper, garlic powder, and baking powder if using.

Mix until everything is evenly combined. The mixture should hold together when pressed.

Step 4: Heat the Oil

Pour about 1/4 inch of oil into a large skillet.

Heat over medium-high heat until the oil is hot and shimmering. To test the oil, drop in a small piece of potato mixture. If it sizzles right away, the oil is ready.

Step 5: Form the Potato Pancakes

Scoop about 1/4 cup of the potato mixture for each pancake.

Place it carefully into the hot oil and flatten it gently with a spatula.

Do not overcrowd the pan. Cook in batches so the pancakes fry evenly and stay crispy.

Step 6: Fry Until Golden Brown

Fry the potato pancakes for 3 to 4 minutes per side, or until deeply golden brown and crisp.

Flip carefully and cook the other side until browned.

Adjust the heat if needed. If the pancakes brown too quickly, lower the heat slightly so the inside has time to cook.

Step 7: Drain

Transfer the cooked potato pancakes to a paper towel-lined plate or wire rack.

Sprinkle lightly with extra salt while they are still hot.

Step 8: Serve

Serve immediately while the potato pancakes are hot and crispy.

Top with sour cream, applesauce, fresh herbs, or your favorite toppings.

Tips for the Crispiest Potato Pancakes

Squeeze out as much moisture as possible from the grated potatoes. Extra water prevents crisping and can make the pancakes soggy.

Use russet potatoes for the best texture. They are starchy and crisp beautifully when fried.

Make sure the oil is hot before adding the potato mixture. If the oil is not hot enough, the pancakes will absorb too much oil.

Do not overcrowd the skillet. Crowding lowers the oil temperature and prevents crisp edges.

Serve immediately for the best texture. Potato pancakes are crispiest right after frying.

Use a wire rack instead of paper towels if you want the bottoms to stay extra crisp.

Best Potatoes for Potato Pancakes

Russet potatoes are the best choice for crispy old-fashioned potato pancakes. They are high in starch and low in moisture, which helps the pancakes hold together and develop a crunchy crust.

Yukon Gold potatoes can also be used if you want a slightly creamier texture, but the pancakes may not be quite as crisp as those made with russets.

Flour or Matzo Meal?

Both all-purpose flour and matzo meal work well in this recipe.

Flour creates a tender, classic potato pancake texture. Matzo meal gives the latkes a slightly more traditional flavor and a little extra crispness.

If you want a gluten-free version, you can use potato starch, cornstarch, or a gluten-free flour blend.

Recipe Variations

Classic Latkes

Use matzo meal instead of flour and serve with sour cream and applesauce.

Garlic Herb Potato Pancakes

Add garlic powder, fresh parsley, chives, or dill to the mixture for extra flavor.

Cheesy Potato Pancakes

Add 1/2 cup shredded cheddar, Parmesan, or Gruyère cheese to the potato mixture.

Spicy Potato Pancakes

Add cayenne pepper, paprika, chili flakes, or finely diced jalapeño.

Sweet Potato Pancakes

Replace half of the russet potatoes with grated sweet potatoes for a slightly sweet and colorful version.

Loaded Potato Pancakes

Top with sour cream, bacon bits, shredded cheese, and green onions.

What to Serve with Potato Pancakes

Crispy potato pancakes are delicious with both savory and sweet toppings. Serve them with:

Sour cream
Applesauce
Smoked salmon
Fried eggs
Bacon
Sausage
Roasted chicken
Beef brisket
Green salad
Tomato cucumber salad
Pickles
Fresh herbs

For a classic serving style, offer both sour cream and applesauce on the side.

How to Keep Potato Pancakes Warm

If you are frying in batches, place the cooked pancakes on a wire rack set over a baking sheet.

Keep them warm in a 250°F (120°C) oven while you finish frying the rest.

Avoid stacking the pancakes, because steam can make them soft.

How to Store Leftovers

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.

Place parchment paper between layers to prevent sticking.

How to Reheat Potato Pancakes

For the crispiest texture, reheat potato pancakes in the oven or air fryer.

Place them on a baking sheet and bake at 375°F (190°C) for 8 to 10 minutes, or until hot and crisp.

You can also reheat them in a skillet over medium heat with a small amount of oil.

Avoid microwaving if possible, because the pancakes may become soft.

Can You Freeze Potato Pancakes?

Yes, potato pancakes freeze well.

Let them cool completely, then place them in a single layer on a baking sheet and freeze until firm. Transfer the frozen pancakes to a freezer-safe bag or container.

Freeze for up to 2 months.

Reheat directly from frozen in a 400°F (200°C) oven until hot and crispy.

Make-Ahead Instructions

You can grate the potatoes shortly before cooking, but it is best not to let the raw potato mixture sit too long because potatoes can brown and release moisture.

For make-ahead convenience, fry the pancakes first, then reheat them in the oven or air fryer before serving.

This makes them great for holidays, brunches, or family gatherings.

Frequently Asked Questions

Why are my potato pancakes soggy?

Potato pancakes are usually soggy when the potatoes contain too much moisture or the oil is not hot enough. Squeeze the grated potatoes very well and fry in hot oil for the crispiest results.

Can I make potato pancakes without onion?

Yes. Onion adds flavor, but you can leave it out if preferred. Add garlic powder or herbs for extra taste.

Can I use frozen shredded potatoes?

Yes. Frozen shredded potatoes can be used, but they must be fully thawed and squeezed dry before mixing.

Can I bake potato pancakes instead of frying?

Yes, but they will not be quite as crispy. Brush both sides with oil and bake at 425°F (220°C), flipping halfway through.

Are potato pancakes and latkes the same?

They are very similar. Latkes are a type of potato pancake often associated with Jewish cuisine and Hanukkah, while potato pancakes can refer more broadly to similar dishes from different cultures.

Final Thoughts

These Crispy Old-Fashioned Potato Pancakes (Latkes) are simple, golden, and full of classic comfort food flavor. With shredded potatoes, onion, eggs, and a few basic seasonings, you can make a homemade dish that is crispy on the outside and tender in the center.

Serve them hot with sour cream, applesauce, or your favorite toppings. Whether you make them for a holiday, brunch, or cozy family meal, these potato pancakes are always a delicious choice.

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