A potato pancake — crispy on the outside, tender inside — is a comforting dish found in many cuisines (e.g., latkes in Jewish cooking or rösti in Switzerland). Here’s a classic, easy recipe:
🥔 Classic Potato Pancakes (Latke-Style)
Serves: 4
Prep time: 15 min
Cook time: 20 min
Ingredients
- 4 medium russet potatoes (about 1 lb / 450 g), peeled
- 1 small onion
- 2 eggs, lightly beaten
- ¼ cup (30 g) flour (or matzo meal for a traditional version)
- 1 tsp salt
- ¼ tsp black pepper
- Oil for frying (vegetable, canola, or sunflower)
Instructions
- Grate the potatoes and onion:
- Use a box grater or food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible — this helps make the pancakes crisp.
- Mix the batter:
- In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper.
- Mix until everything is evenly coated.
- Fry the pancakes:
- Heat about ¼ inch (½ cm) of oil in a large skillet over medium-high heat.
- Drop 2–3 tablespoons of the mixture per pancake into the pan and flatten slightly.
- Cook until golden brown — about 3–4 minutes per side.
- Transfer to a paper towel–lined plate to drain excess oil.
- Serve:
- Serve hot with sour cream, applesauce, or a sprinkle of chives.
🧅 Variations
- Swiss Rösti: Skip the egg and flour; press grated potatoes into a thick cake and cook slowly until crisp on both sides.
- German-style: Add a bit of grated garlic or nutmeg for extra flavor.
- Sweet version: Mix in grated apple and a touch of cinnamon.
Would you like me to give you a crispy restaurant-style version (with specific tips for perfect crunch) or a traditional Jewish latke version (as made for Hanukkah)?
