Potato pancake
Here’s a classic Potato Pancake (Latke) recipe 🥔✨ — crispy on the outside, tender inside, and perfect for breakfast, brunch, or as a side.
Potato Pancakes
Ingredients (makes ~6–8 pancakes)
- 4 medium potatoes (Russet or Yukon Gold), peeled
- 1 small onion
- 1 large egg
- 2–3 tbsp all-purpose flour (or matzo meal)
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
Optional toppings:
- Sour cream
- Applesauce
- Chives or green onions
Instructions
- Grate potatoes and onion:
Use a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze out excess liquid (important for crispiness). - Mix batter:
In a bowl, combine grated potatoes and onion, egg, flour, salt, and pepper. Mix until well combined. - Heat oil:
In a large skillet, pour ¼–½ inch of oil over medium heat and heat until shimmering. - Fry pancakes:
Spoon 2–3 tbsp of mixture per pancake into hot oil. Flatten gently with a spatula.
Fry 3–4 minutes per side until golden brown and crispy. - Drain:
Remove from skillet and drain on paper towels. - Serve:
Serve hot with sour cream, applesauce, or your favorite topping.
⭐ Tips for Perfect Potato Pancakes:
- Removing excess moisture is key to crispy pancakes.
- Use medium-high heat, but don’t burn — adjust as needed.
- Keep cooked pancakes warm in a 200°F oven while frying the rest.
🔄 Variations:
- Cheesy potato pancakes: Add ¼ cup shredded cheddar or Parmesan to the batter.
- Sweet version: Serve with cinnamon sugar or maple syrup.
- Herbed version: Add chopped parsley, dill, or chives for extra flavor.
I can also give you a baked version that’s lighter but still crispy, perfect if you want to avoid frying.
Do you want me to give that version?
