Ahhh yes 🥔✨ — Potato Pancakes (aka latkes) are crispy on the outside, tender inside, and perfect for breakfast, brunch, or a cozy dinner side. Here’s a classic, foolproof recipe.
🥔 Potato Pancakes (Latkes)
Ingredients (Makes 8–10 pancakes)
- 2 large russet potatoes (about 1 lb), peeled
- 1 small onion
- 2 large eggs
- 3 tbsp all-purpose flour (or matzo meal for traditional latkes)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or sunflower)
Optional:
- 1 tsp garlic powder or chopped fresh herbs (parsley, chives)
Instructions
1. Prep Potatoes
- Grate potatoes using a box grater or food processor.
- Grate onion as well.
- Place grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible — this ensures crispy pancakes!
2. Mix Batter
- In a large bowl, combine drained potatoes and onion with eggs, flour, salt, pepper, and optional seasonings.
3. Fry Pancakes
- Heat ¼ inch of oil in a skillet over medium-high heat.
- Drop 2–3 tbsp of potato mixture per pancake into hot oil. Flatten slightly with a spatula.
- Fry 3–4 minutes per side until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain.
4. Serve
- Serve hot with sour cream, applesauce, or a sprinkle of fresh herbs.
🔥 Tips & Variations
- Extra crispy: Let potato mixture rest 10–15 minutes before frying; the starch firms up.
- Cheesy: Mix in ¼ cup shredded cheddar or parmesan.
- Sweet twist: Add a pinch of cinnamon and sugar for breakfast-style pancakes.
- Make ahead: Fry partially, freeze on a baking sheet, then reheat in oven for 10 minutes.
If you want, I can give a super fluffy version that stays tender inside but still gets ultra-crispy edges — almost restaurant-style.
Do you want me to do that version?
