Absolutely — here’s a perfect, classic potato pancake recipe that’s crispy on the outside, tender inside, and totally satisfying. These are often called latkes in Jewish cuisine, but similar versions appear in German (kartoffelpuffer), Polish (placki ziemniaczane), and other Eastern European traditions.
🥔 Perfect Potato Pancakes
Makes: 10–12 medium pancakes
Prep time: 20 minutes
Cook time: 20 minutes
🧂 Ingredients:
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2 pounds (about 4 medium) russet potatoes
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1 small yellow onion
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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 ½ teaspoons salt
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1/2 teaspoon black pepper
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1/2 teaspoon baking powder (optional, for lighter texture)
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Oil for frying (vegetable or canola)
🔪 Instructions:
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Grate potatoes & onion:
Peel potatoes and grate them using the large holes of a box grater or food processor. Grate onion, too. Combine both in a large bowl. -
Remove excess moisture:
Place the grated mixture in a clean kitchen towel or cheesecloth. Twist and squeeze out as much liquid as possible. This step is key to crispiness. -
Mix batter:
In a clean bowl, combine the squeezed potatoes/onion with eggs, flour, salt, pepper, and baking powder (if using). Stir until well mixed. -
Heat oil:
Pour 1/4 inch of oil into a heavy skillet (cast iron works great) and heat over medium-high until shimmering (about 350–375°F). -
Form and fry:
Drop about 1/4 cup of mixture per pancake into the hot oil. Flatten slightly with a spatula. Fry 3–4 minutes per side, until golden brown and crisp. -
Drain:
Transfer cooked pancakes to a paper towel-lined plate or wire rack to drain excess oil. Keep warm in a 200°F oven if doing batches. -
Serve hot:
Traditional toppings include:-
Sour cream
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Applesauce
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Chopped chives or green onions
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Smoked salmon or crème fraîche (for a fancy twist)
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🔁 Variations:
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Add-ins: Garlic, fresh herbs, shredded carrots or zucchini
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Gluten-free: Use potato starch or a gluten-free flour blend instead of regular flour
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Crispier edges: Let the batter sit 5–10 min so the starch settles—then stir just before frying