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If you’re looking for crispy potato pancakes with a soft, fluffy center, these Jewish latkes hit that balance every time. Made with matzo meal, they work for Hanukkah and Passover without sacrificing any of the texture or flavor you’re looking for.
About These Jewish Latkes
Growing up in a blended Catholic and Jewish household meant our calendar was always full of celebrations, traditions, and, most importantly, incredible food. From Christmas dinners to Hanukkah feasts, I got a front-row seat to the stories and recipes that shaped both sides of my family.
Jewish potato pancakes were always one of my absolute favorites. My mom made them flawlessly every single time. They were crispy on the outside, soft on the inside, and never greasy. Trying to recreate that exact texture at home took more trial and error than I’d like to admit, especially when it came to getting that signature crunch just right.
This version is the one that finally lives up to that memory. It delivers that nostalgic bite while being consistent and reliable every time you make them. The matzo meal makes them work for traditional Hanukkah and Passover when needed.
I’ve always been an applesauce girlie through and through, but over time, sour cream and fresh chives have earned their place right alongside it. No matter how you top them, these crispy potato pancakes are all about the balance of flavor, texture, and tradition. And truly, the soaking and squeezing process is the secret here, so don’t skip either step.
Why You’ll Love This Recipe
- Gets you that crispy-outside, fluffy-inside texture every single time
- Made with ingredients you probably already have in your pantry
- Works for both Hanukkah and Passover
- Easy to top however you like: applesauce, sour cream, or both
- You can make them ahead and reheat without losing that crunch
- Tested and retested until they matched my mom’s version
ingredients
Russet potatoes. Use russet potatoes for this recipe since they have a higher starch content, which helps create that classic crispy texture. Peel and shred them evenly so everything cooks at the same rate.
Yellow onion. We prefer to use a yellow onion, but if you wanted a sharper flavor, you can use a white onion. Shred it finely so it blends well into the mixture.
Large Eggs. Eggs help bind everything together, so the latkes hold their shape while frying. Be sure they are well whisked before mixing in.
Matzo meal. You can swap in a gluten-free blend or almond flour if needed, adjusting as necessary to absorb moisture.
Spices. A simple mix of kosher salt, garlic powder, and black pepper is all that you need.
Oil for frying. Use a neutral oil like canola or avocado oil that can handle high heat.
Flaky sea salt and toppings. A sprinkle of flaky salt right after frying adds a finishing touch. Serve with applesauce, sour cream, and fresh chives for a mix of classic and savory toppings.
this recipe’s must-haves
A box grater or food processor with a shredding attachment makes prepping the potatoes and onion quick.
You’ll also need cheesecloth or a clean kitchen towel to squeeze out as much moisture as possible. This step is critical for removing excess liquid, which is what gives you that signature crispiness instead of a soggy interior.
A large cast iron skillet helps the heat stay steady while frying, and a thermometer takes the guesswork out of oil temperature.
Two rimmed half sheet baking pan to help the latkes stay crisp and get rid of excess oil.
how to make this traditional potato latkes recipe
Prep
Prepare two large rimmed baking sheets. Line one with paper towels and set a wire rack inside the other.
Soak
Peel and grate potatoes, then place them in a large bowl of warm water. Let it sit, then drain and repeat this process three times until the water is mostly clear.
Squeeze
Working in batches, transfer the peeled potatoes to cheesecloth or a towel and squeeze out as much moisture as possible. Move to a clean, large mixing bowl.
Mix
Add shredded onion to the potatoes. Stir in whisked eggs, matzo meal, and spices until fully combined.
Fry
Heat oil to 400°F. Scoop portions of the latke mixture into the pan, flatten gently, and cook until golden brown and crisp on both sides.
Drain
Transfer the cooked latkes to the paper towel-lined tray to remove excess oil.
Finish
Move to a wire rack, season with flaky salt immediately, and serve warm.
Tips for Success
- Soak the shredded potatoes in warm water three times to remove excess starch and prevent gumminess
- Squeeze out as much moisture as possible using cheesecloth or a clean towel for the best texture
- Heat the oil to 400°F before frying the first batch and keep that temperature throughout
- Don’t overcrowd the pan or the latkes won’t crisp up properly
- Press each latke down right after adding it to the pan for even cooking
- Season with flaky salt immediately after frying while still hot
- Keep finished latkes warm in a 200°F oven on a wire rack so they stay crisp
variations
For a gluten-free version, swap the matzo meal with almond flour or a gluten-free flour blend. You may need to adjust the quantity slightly depending on moisture levels.
Shredded zucchini adds a subtle twist if you want to mix things up. Just squeeze it thoroughly to get rid of excess water before mixing it in.
Fresh herbs like chopped chives or dill can be stirred directly into the batter for added brightness and flavor.
For a more elevated presentation, top the latkes with smoked salmon and crème fraîche. It adds richness and makes them suitable for entertaining.
You can also make smaller versions for bite-sized appetizers, which are great for gatherings or holiday parties.
More Side Dish Recipes to Try: honey roasted carrots and parsnips I crispy Brussels sprouts with balsamic I spicy sweet roasted broccolini I Instant Pot mashed potatoes
faqs
Why are my latkes soggy instead of crispy?
This usually means there is too much moisture in the potatoes or the oil temperature is too low. Make sure to thoroughly squeeze the potatoes and keep the proper frying heat.
Do I have to use matzo meal?
No, you can substitute with all-purpose flour or a gluten-free alternative, but matzo meal gives them a traditional texture.
Can I freeze latkes?
Absolutely. Freeze them in a single layer first, then transfer to a container. Reheat directly from frozen.
Need more side dish ideas? Check out my side dish recipes page!
what to serve with these jewish latkes
Applesauce is the classic pairing and adds a slightly sweet contrast, while sour cream with fresh chives brings a creamy, savory balance that works just as well.
If you want to elevate things, smoked salmon and capers add a salty, briny bite that pairs beautifully with crispy traditional latkes.
For a full holiday spread, serve alongside brisket or roast chicken like this easy smoked Traeger brisket, smoked chicken, or grilled full chicken. A simple green salad rounds everything out.
More Baked Appetizer Recipes
If you enjoyed these perfect latkes, you might also like making mashed potato fritters, which bring a similar crispy texture with a soft, comforting center.
For something a little more bite-sized, potato cheese balls are a great option for gatherings and easy entertaining.
And for a simple, cozy side, oven fried potatoes and onions fit right into the same crispy, golden category as these potato latkes.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Finally, if you make this potato latke recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
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Jewish latkes
equipment
- Box grater or food processor with shredding attachment
- Cheesecloth or a clean kitchen towel for squeezing
- Large heavy-bottomed cast iron skillet
- Instant-read or fry thermometer
- Two rimmed baking sheets
ingredients
- 2 1/2 pounds russet potatoes peeled and shredded (about 5 large potatoes)
- 1 large yellow onion peeled and shredded
- 3 large eggs whisked
- 1/4 cup matzo meal
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Canola oil for frying or avocado oil
- Flaky sea salt optional
- Garnish: applesauce sour cream, chives
instructions
- Prepare two large rimmed baking sheets. Line one with a couple layers of paper towels and add a wire rack to fit inside the other.
- Once you peel and grate the potatoes, immediately transfer them to a large mixing bowl filled with warm water. Let sit for 10 minutes, then drain and re-cover with fresh warm water. Repeat this process three times total, until there are very few bubbles rising to the surface.
- Working in batches, wrap the shredded potatoes in a large piece of cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible. Transfer the drained potatoes to a clean large mixing bowl.
- Add the shredded onion to the bowl with the potatoes.
- Whisk the eggs in a separate small bowl, then pour over the potato mixture and stir to combine. Add the matzo meal, salt, garlic powder, and pepper, and mix well.
- Heat a large skillet over medium heat with about 1/2 inch of oil. When the oil reaches 400°F, drop 1/4 cup portions of the latke mixture into the pan, pressing each down with a spatula to flatten. Work in batches, filling the pan without crowding it. Cook until the edges are crisp and golden on both sides, about 2 to 3 minutes per side.
- Once the second side is golden brown, transfer the latkes to the paper towel-lined tray to drain.
- Continue with the remaining latke mixture until all the latkes are cooked.
- Once the excess oil is absorbed, move the latkes to the wire rack tray and season immediately with flaky salt. Serve warm.
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notes
- Keep warm: Place cooked latkes on a tray in a 200°F oven until ready to serve.
- Store: Refrigerate in an airtight container for up to one week. Layer with parchment paper to prevent sticking. Freeze in a freezer-safe container for up to six months.
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Reheat:
- Oven (best): 375°F for about 10 minutes on a wire rack over a baking sheet, flipping halfway.
- Air fryer: 375°F for 3 to 5 minutes for a quick, crispy result.
- Toaster oven: Works like the oven method and is great for small batches.
- Avoid the microwave if possible, as it will make them soft. Reheat from frozen by adding a few extra minutes.
- Freeze: Freeze in a single layer first, then transfer to a container. Reheat straight from frozen—no thawing needed.
- Make-ahead tip: Latkes can be made a few days in advance and stored in the refrigerator.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
