Here’s a classic Potato Pancake recipe — crispy on the outside, tender on the inside 🥔✨
Potato Pancakes (Latkes)
Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour (or matzo meal)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
- Optional toppings: sour cream, applesauce
Instructions
- Prep the potatoes
- Grate potatoes and onion.
- Place in a clean kitchen towel or paper towels and squeeze out excess liquid — this helps make them crispy.
- Mix batter
- In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined.
- Heat oil
- Pour about ¼ inch of oil into a skillet over medium-high heat. Heat until shimmering.
- Fry pancakes
- Scoop 2–3 tablespoons of potato mixture per pancake into hot oil.
- Flatten slightly with a spatula.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain
- Remove pancakes and drain on paper towels.
- Serve
- Serve hot with sour cream or applesauce.
Tips
- For extra crispiness, don’t overcrowd the pan.
- Grate potatoes finely for a smoother texture or coarsely for more rustic pancakes.
- Can be baked in the oven at 425°F (220°C) for 15–20 minutes per side for a healthier version.
I can also give you a cheesy potato pancake version or a sweet potato pancake version if you want something different.
