Here’s a classic, crispy, and comforting recipe for Potato Pancakes — also known as latkes or just good old-fashioned pan-fried potato cakes. Golden on the outside, tender inside, and perfect with sour cream or applesauce. 🥔✨
🥔 Potato Pancakes (Crispy & Savory)
📋 Ingredients (Makes about 10 small pancakes):
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4 medium russet potatoes, peeled
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1 small onion
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2 large eggs
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1/4 cup all-purpose flour (or matzo meal for a traditional version)
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1 tsp salt
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1/2 tsp black pepper
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Oil for frying (vegetable or canola)
🔪 Instructions:
1. Grate potatoes and onion
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Use a box grater or food processor to coarsely grate potatoes and onion.
2. Remove excess moisture
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Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for crispiness.
3. Mix batter
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In a large bowl, combine the grated mixture with eggs, flour, salt, and pepper. Stir until evenly mixed.
4. Heat oil
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Add a thin layer of oil to a skillet over medium-high heat. Let it get hot (a test bit of batter should sizzle immediately).
5. Fry pancakes
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Scoop about 1/4 cup of the mixture per pancake and gently flatten in the pan.
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Fry for 3–4 minutes per side, or until golden brown and crispy.
6. Drain & serve
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Transfer to a paper towel–lined plate.
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Serve hot with sour cream, applesauce, or even smoked salmon for a fancier touch.
✅ Tips:
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Don’t overcrowd the pan — it drops the oil temperature.
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If pancakes are too loose, add a little more flour.
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You can keep them warm in a 200°F (95°C) oven while finishing batches.
Would you like a sweet version, a zucchini-potato mix, or a gluten-free alternative?
