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 dish.
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 (this is key for crispiness). - Make the batter:
In a bowl, combine grated potatoes and onion, egg, flour, salt, and pepper. Mix until well combined. - Heat oil:
Pour ¼–½ inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering. - Fry pancakes:
Scoop 2–3 tablespoons of the potato mixture per pancake into the hot oil. Flatten gently with a spatula. Fry 3–4 minutes per side until golden brown and crispy. - Drain:
Remove from skillet and place on paper towels to drain excess oil. - Serve:
Serve hot with sour cream, applesauce, or your favorite topping.
⭐ Tips:
- Dry the potatoes well to avoid soggy pancakes.
- Fry at medium-high heat for golden crispiness without burning.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
🔄 Variations:
- Cheesy potato pancakes: Add ¼ cup shredded cheddar or Parmesan to the batter.
- Herbed version: Mix in chopped parsley, dill, or chives for extra flavor.
- Sweet version: Serve with cinnamon sugar or maple syrup.
I can also give you a baked version that’s lighter but still crispy if you want to avoid frying.
Do you want me to give that version?
