Here’s a classic, crispy Potato Pancakes (Latkes) recipe — golden on the outside, tender on the inside, and perfect with sour cream or applesauce!
🥔 Crispy Potato Pancakes
⭐ Ingredients (Makes about 10 pancakes):
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2 lbs (900 g) russet potatoes, peeled
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1 small onion
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2 large eggs
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¼ cup all-purpose flour (or matzo meal for traditional latkes)
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1 tsp salt
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¼ tsp black pepper
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Oil for frying (vegetable, canola, or avocado)
🧑🍳 Instructions:
1. Grate the Potatoes & Onion:
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Grate potatoes and onion using a box grater or food processor.
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Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (this step is crucial for crispiness).
2. Mix the Batter:
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In a large bowl, combine the grated potato-onion mix, eggs, flour, salt, and pepper.
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Mix until everything is well combined.
3. Heat Oil & Fry:
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Heat ¼ inch of oil in a skillet over medium-high heat until shimmering.
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Drop heaping spoonfuls of the mixture into the hot oil and flatten gently with the back of the spoon.
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Fry for 3–4 minutes per side, or until deep golden brown and crisp.
4. Drain & Serve:
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Transfer pancakes to a paper towel-lined plate to drain excess oil.
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Serve immediately with sour cream, applesauce, or a sprinkle of chives.
🥄 Tips:
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Keep pancakes warm in a 200°F (95°C) oven while you finish cooking the batch.
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Want extra crunch? Add a tablespoon of cornstarch to the mix.
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Leftovers can be reheated in the oven or air fryer for renewed crispiness.