Here’s a recipe for The Best Potato Pancakes Ever – crispy on the outside, tender and flavorful inside. Think golden, lacy edges with a soft potato center. Perfect as a side dish, brunch star, or snack!
🥔 Crispy Potato Pancakes (Latke Style)
Serves: 4 | Prep time: 15 min | Cook time: 20 min
🧾 Ingredients:
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2 lbs (about 4 medium) russet potatoes, peeled
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1 small onion, peeled
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2 large eggs
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1/4 cup all-purpose flour (or matzo meal)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp baking powder (optional, for extra fluff)
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Oil for frying (neutral, like canola or vegetable)
🔪 Instructions:
1. Grate Potatoes and Onion:
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Use a box grater or food processor to grate potatoes and onion.
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Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
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Let the liquid sit for 2 minutes, then pour off water but keep the potato starch at the bottom – it adds crispness!
2. Mix the Batter:
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In a large bowl, combine the shredded potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using).
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Mix until well combined. The mixture should hold together but not be too wet.
3. Fry the Pancakes:
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Heat 1/4 inch oil in a skillet over medium-high heat.
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Scoop ~2 tablespoons of the mixture per pancake, flatten gently.
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Fry 3–4 minutes per side, or until deeply golden and crisp.
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Drain on paper towels or a wire rack.
🌿 Optional Add-Ins:
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Chopped herbs (parsley, dill, chives)
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Garlic or smoked paprika for extra flavor
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Swap some potato for zucchini or carrot
🥄 Serve With:
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Sour cream or Greek yogurt
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Applesauce (classic combo!)
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Poached egg on top for brunch
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Smoked salmon and crème fraîche for a fancy twist
🔄 Tips for Success:
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Russet or starchy potatoes are best for crispiness.
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Don’t overcrowd the pan – work in batches.
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Keep warm in a 200°F (95°C) oven on a wire rack while finishing the rest.