Potato pancake

Here’s a classic, crispy Potato Pancake recipe—perfect as a side dish, breakfast, or even a snack.

Crispy Potato Pancakes (Latkes Style)

Servings: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes

Ingredients

• 4 medium potatoes, peeled
• 1 small onion
• 2 large eggs
• 3 tbsp all-purpose flour (or matzo meal for a traditional twist)
• 1 tsp salt
• 1/2 tsp black pepper
• Oil for frying (vegetable, canola, or sunflower)

Optional for serving: sour cream or applesauce

Instructions

1. Grate Potatoes and Onion:
   • Using a box grater or food processor, grate the potatoes and onion.
   • Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This ensures crispiness.
2. Mix the Batter:
   • In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined.
3. Heat Oil:
   • In a large skillet, heat about 1/4 inch of oil over medium-high heat until shimmering.
4. Fry Pancakes:
   • Spoon 2–3 tbsp of the potato mixture per pancake into the hot oil, flattening slightly with a spatula.
   • Fry 3–4 minutes per side, or until golden brown and crispy.
5. Drain and Serve:
   • Remove pancakes and drain on paper towels.
   • Serve hot with sour cream or applesauce on the side.

Tips for Extra Crispy Pancakes:

• Remove as much moisture as possible from the grated potatoes.
• Don’t overcrowd the pan; fry in batches.
• Keep cooked pancakes warm in a low oven while frying the rest.

If you want, I can also give a baked version that’s healthier but still crispy. Do you want me to do that?