Classic Potato Pancakes (or Latkes) are crispy on the outside, tender on the inside, and a great comfort food for breakfast, brunch, or dinner. Here’s a simple and delicious recipe that brings out the best in this classic dish.
Classic Potato Pancakes (Latkes) Recipe
Ingredients:
- 4 medium russet potatoes, peeled
- 1 medium onion, finely grated
- 2 large eggs
- 1/4 cup all-purpose flour (or matzo meal for a more traditional flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for extra crispiness)
- Vegetable oil (or canola oil) for frying
- Sour cream or applesauce (for serving, optional)
Instructions:
1. Prepare the Potatoes:
- Grate the potatoes using a box grater or food processor. If you prefer thinner, crispier pancakes, use the finer grater setting.
- Once grated, place the potatoes in a large bowl of cold water to prevent them from browning. Let them sit for a few minutes.
2. Drain the Potatoes:
- Drain the potatoes well by placing them in a clean kitchen towel or paper towels and squeezing out as much moisture as possible. The drier the potatoes, the crispier the pancakes will be.
3. Mix the Ingredients:
- In a large bowl, combine the grated potatoes and grated onion.
- Add the eggs, flour (or matzo meal), salt, pepper, and baking powder (if using). Mix until everything is well incorporated.
4. Heat the Oil:
- In a large skillet (preferably cast iron), heat about 1/4 inch of oil over medium-high heat. You want enough oil to fry the pancakes but not drown them.
- To test if the oil is hot enough, drop a small bit of the potato mixture into the oil. If it sizzles right away, the oil is ready.
5. Fry the Pancakes:
- Using a spoon or your hands, form the potato mixture into small, round patties, pressing them gently to flatten.
- Carefully add the patties to the hot oil. Don’t overcrowd the pan; you want each pancake to have space to crisp up.
- Fry each side for about 3-4 minutes, or until golden brown and crispy. Flip carefully using a spatula.
6. Drain and Serve:
- Once golden and crispy, remove the pancakes from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the potato pancakes warm, topped with sour cream, applesauce, or both!
Tips for Perfect Potato Pancakes:
- Grate the potatoes coarsely: A coarser grate gives you a better texture and crunch, while finer grates will make the pancakes more delicate.
- Squeeze out the moisture: Make sure to drain as much water as possible from the potatoes to ensure a crispy texture.
- Use high-heat oil: Vegetable or canola oil is best for frying. Olive oil can burn at high heat and isn’t ideal for frying these.
- Keep pancakes warm: If you’re making a large batch, keep the pancakes warm in a 200°F (90°C) oven on a baking sheet until ready to serve.
These potato pancakes are perfect for any meal of the day and can be enjoyed with a variety of toppings. Whether you like them sweet with applesauce or savory with sour cream, they’re guaranteed to be a hit!