Here’s a classic recipe for crispy potato pancakes (also called latkes)—golden, savory, and perfect for breakfast, brunch, or dinner.
Ingredients
- 4 medium potatoes (Russet or Yukon Gold), peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour (or matzo meal for a traditional twist)
- 1 tsp salt
- ¼ tsp black pepper
- Vegetable oil, for frying
- Optional toppings: sour cream, applesauce, chives
Instructions
- Grate the potatoes and onion:
- Use a box grater or food processor.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps make the pancakes crispy.
- Mix the batter:
- In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined.
- Heat the oil:
- Pour about ¼ inch of vegetable oil into a large skillet over medium-high heat.
- Test the oil by dropping in a small bit of batter—it should sizzle immediately.
- Fry the pancakes:
- Scoop 2–3 tablespoons of batter and flatten into a pancake in the hot oil.
- Fry 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve hot with sour cream, applesauce, or your favorite toppings.
Tips:
- For extra crispiness, let the batter rest for 10 minutes before frying.
- You can add herbs like parsley or chives for extra flavor.
- Keep cooked pancakes warm in a 200°F (95°C) oven while frying the rest.
I can also give a baked version that’s healthier but still crispy—no frying required.
Do you want me to provide that baked version?
