Yum! 🥔✨ Potato Pancakes (also known as latkes or German-style kartoffelpuffer) are crispy on the outside, tender inside, and made from simple, wholesome ingredients. Perfect for breakfast, brunch, or as a savory side dish!
🥔 Classic Potato Pancakes
Ingredients
(Makes about 10 pancakes)
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4 medium potatoes (Yukon Gold or Russet work best)
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1 small onion, grated
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2 eggs, beaten
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¼ cup all-purpose flour (or matzo meal)
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1 tsp salt
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¼ tsp black pepper
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Oil for frying (vegetable or canola)
Instructions
1. Prepare the potatoes
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Peel and grate the potatoes using the large holes of a grater.
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Place grated potatoes in a clean towel or cheesecloth and squeeze out as much liquid as possible — this is key for crispy pancakes.
2. Mix the batter
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In a large bowl, combine grated potatoes, grated onion, eggs, flour, salt, and pepper.
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Stir until well mixed and cohesive.
3. Fry
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Heat about ¼ inch of oil in a skillet over medium-high heat.
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Scoop about 2 tablespoons of mixture per pancake and flatten slightly in the pan.
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Fry 2–3 minutes per side, until golden brown and crispy.
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Transfer to paper towels to drain excess oil.
4. Serve
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Serve hot with sour cream or applesauce — or both!
💡 Tips
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Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while frying the rest.
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Add a pinch of baking powder for fluffier pancakes.
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For a twist, mix in shredded zucchini, carrots, or even cheddar cheese.
Would you like me to give you a crispy oven-baked version (no frying, less oil but still golden and delicious)?
