Here’s a classic Potato Pancake (Latke-style) recipe—crispy on the outside, tender on the inside. 🥔✨
Potato Pancakes (Serves 4)
Ingredients
- 4 medium russet potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour (or breadcrumbs)
- 1 tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
Instructions
1. Prepare potatoes
- Grate potatoes and onion using a box grater or food processor.
- Place in a clean towel and squeeze out as much liquid as possible (very important for crispiness).
2. Make batter
- In a bowl, combine grated potatoes/onion, eggs, flour, salt, and pepper. Mix well.
3. Fry pancakes
- Heat about ¼ inch oil in a skillet over medium-high heat.
- Drop spoonfuls of batter into oil and flatten slightly.
- Fry 3–4 minutes per side until golden brown and crispy.
- Transfer to paper towels to drain.
4. Serve
- Serve hot with sour cream, applesauce, or both.
Tips
- Extra crispy: Let potato liquid settle, pour off water, and add the potato starch back into the batter.
- Keep warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while finishing batches.
- Don’t crowd pan: Fry in batches for best results.
Variations
- Cheesy: Add ½ cup shredded cheddar or Parmesan.
- Herbed: Mix in chopped parsley or chives.
- Gluten-free: Use cornstarch instead of flour.
If you’d like, I can also share a German-style Kartoffelpuffer or a sweet potato pancake version.
