Ahh, Potato Pancakes 🥔🥞—crispy on the outside, tender on the inside, and full of comforting potato flavor. Also called latkes in Jewish cuisine, they’re perfect for breakfast, brunch, or a side dish.
Classic Potato Pancakes
Servings: 4
Prep time: 15 min
Cook time: 15 min
Ingredients
- 2 cups peeled and grated potatoes (about 2–3 medium)
- 1 small onion, grated
- 1 egg, beaten
- 2–3 tbsp all-purpose flour (or matzo meal for latkes)
- 1 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
Optional toppings: sour cream, applesauce, chives
Instructions
- Prepare potatoes
- Grate potatoes and onion using a box grater or food processor.
- Place in a clean kitchen towel and squeeze out excess liquid (this ensures crispiness).
- Make the batter
- In a bowl, combine grated potatoes and onion with egg, flour, salt, and pepper. Mix until combined.
- Fry pancakes
- Heat 2–3 tbsp oil in a skillet over medium heat.
- Scoop 2–3 tbsp of batter per pancake and flatten slightly in the pan.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain
- Remove pancakes and place on paper towels to drain excess oil.
- Serve
- Serve hot with sour cream, applesauce, or a sprinkle of chives.
🔥 Pro Tips
- Extra crispy: Don’t overcrowd the pan; fry in batches.
- Flavor variations: Add garlic powder, paprika, or shredded cheese to the batter.
- Oven option: Spread in a thin layer on a parchment-lined baking sheet, drizzle with oil, and bake 20–25 min at 425°F (220°C), flipping halfway.
- Make-ahead: Form pancakes and refrigerate or freeze, then fry when ready.
I can also give a sweet potato pancake version or a mini bite-sized version perfect for appetizers if you want.
Do you want the sweet potato version?
