Potato pancakes (often called latkes in some cuisines) are crispy on the outside and soft inside—perfect for breakfast or as a savory side. 🥔🍳
Ingredients
- 2 large Potatoes, peeled
- 1 small Onion, grated
- 1 Egg
- 2 tbsp All-purpose flour
- ½ tsp Salt
- ¼ tsp Black pepper
- Vegetable oil for frying
Instructions
1. Grate the potatoes
Grate the potatoes and onion. Place them in a clean towel and squeeze out as much liquid as possible—this helps make the pancakes crispy.
2. Mix the batter
In a bowl, combine the grated potatoes and onion with egg, flour, salt, and black pepper. Mix well.
3. Heat the oil
Add a thin layer of vegetable oil to a skillet and heat over medium heat.
4. Fry the pancakes
Scoop about 2–3 tablespoons of mixture into the pan and flatten slightly.
Cook 3–4 minutes per side until golden brown and crispy.
5. Drain
Place cooked pancakes on paper towels to remove excess oil.
Serving ideas
- With Sour cream
- With Applesauce
- Topped with Green onions
✅ Tip: Use starchy potatoes (like russets) and remove as much moisture as possible for the crispiest pancakes.
If you want, I can also give you a 10-minute blender version of potato pancakes that saves a lot of prep time. 🥔🔥
