Here’s a tried-and-true recipe for Perfect Potato Pancakes—crispy on the outside, tender on the inside. Whether you call them latkes, draniki, or just delicious, these are perfect as a side or main dish with sour cream or applesauce.
🥔 Perfect Potato Pancakes Recipe
🕒 Prep Time: 15 minutes
🕒 Cook Time: 20 minutes
🍽️ Servings: 4 (makes 10–12 pancakes)
✅ Ingredients:
- 2 lbs russet potatoes (about 4 medium)
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or avocado)
👩🍳 Instructions:
1. Grate Potatoes & Onion:
- Peel and grate the potatoes using a box grater or food processor.
- Grate the onion as well.
- Place in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is key for crispiness!
2. Mix the Batter:
- In a large bowl, combine grated potato and onion, eggs, flour, salt, and pepper.
- Mix until well blended but not overworked.
3. Heat the Oil:
- In a large skillet, heat ¼ inch oil over medium-high heat until hot (but not smoking).
4. Fry the Pancakes:
- Scoop about 2 tablespoons of the mixture per pancake into the skillet.
- Flatten gently with a spatula and fry for 3–4 minutes per side, or until golden brown and crispy.
- Remove to a paper towel-lined plate to drain.
5. Serve Hot:
- Serve immediately with sour cream, applesauce, or a sprinkle of chives or green onions.
💡 Tips:
- If the batter becomes watery as it sits, stir before scooping and consider draining excess liquid.
- To keep warm for a crowd, place on a baking sheet in a 200°F (95°C) oven.
- You can add a pinch of garlic powder or paprika for a flavor twist.
Would you like a sweet version, a zucchini-potato combo, or an oven-baked alternative?