Yum! 🥔 A platter of potato pancakes (also known as latkes or draniki, depending on the region) makes a crispy, golden, and comforting dish — perfect for breakfast, brunch, or as a side.
Here’s how to make a platter full of them 👇
🥔 Crispy Potato Pancakes (Latkes)
Ingredients (makes about 12–15 pancakes)
- 4 large russet potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour (or matzo meal for a traditional version)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or sunflower oil)
Instructions
- Grate the potatoes and onion:
Use a box grater or food processor. Then, place the mixture in a clean towel or cheesecloth and squeeze out as much liquid as possible. This is key for crispiness! - Mix the batter:
In a large bowl, combine the grated potato/onion mixture with eggs, flour, salt, and pepper. Mix well until it holds together. - Heat the oil:
Pour about ¼ inch of oil into a large skillet. Heat over medium-high heat until shimmering. - Fry the pancakes:
Scoop about 2 tablespoons of the potato mixture per pancake and flatten slightly in the pan.
Fry 3–4 minutes per side, until golden brown and crisp. - Drain:
Remove the pancakes and place them on a plate lined with paper towels to remove excess oil. - Keep warm:
Place finished pancakes on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.
🍽️ Serving Suggestions
Arrange the pancakes on a large platter, and serve with:
- Sour cream or applesauce (classic pairings)
- Chopped green onions or fresh herbs for garnish
- Smoked salmon and dill for a fancier touch
- A sprinkle of flaky salt right before serving
Would you like me to give you a variation (like sweet potato pancakes or cheesy potato pancakes) for your platter too?
