Potato Pancakes Recipe

Potato pancakes, also known as latkes, are a beloved dish in many cultures. Made with simple ingredients, these crispy, golden patties are a perfect balance of tender potato interiors and crunchy exteriors. They make a fantastic side dish, appetizer, or even a savory breakfast option. With this recipe, you’ll achieve perfectly crisp potato pancakes every time, seasoned to perfection and ready to impress.

Equipment:

• Grater or food processor with a shredding blade
• Large mixing bowl
• Clean kitchen towel or cheesecloth (for wringing out potatoes)
• Frying pan or skillet
• Spatula
• Paper towels

Ingredients:

• 2 lbs russet potatoes, peeled
• 1 small onion, grated
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon baking powder (optional, for extra fluffiness)
• Vegetable oil, for frying

Instructions:

1. Prepare the Potatoes:
   Grate the potatoes using a grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures crispy pancakes.
2. Mix the Batter:
   In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and baking powder (if using). Mix well until the ingredients are evenly distributed.
3. Heat the Oil:
   Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
4. Fry the Pancakes:
   Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil. Fry 2-3 pancakes at a time, depending on the size of your skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Drain and Keep Warm:
   Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) if making multiple batches.
6. Serve:
   Serve hot with sour cream, applesauce, or your favorite toppings.

Presentation Ideas:

• Arrange the pancakes on a platter with small bowls of sour cream and applesauce for dipping.
• Garnish with fresh herbs like chives or parsley for a pop of color.
• Add smoked salmon and crème fraîche for a sophisticated twist.

Tips:

• Use starchy potatoes like russets for the best texture and crispiness.
• Avoid overcrowding the pan to ensure even cooking and crisp edges.
• If the mixture becomes too watery, add a bit more flour to maintain consistency.
• Make ahead by freezing cooked pancakes. Reheat them in the oven to restore their crispiness.

Potato pancakes are a timeless dish that’s as versatile as it is delicious. Whether you’re enjoying them as a comforting snack, a holiday favorite, or a unique side dish, they’re always a hit. With their crispy texture and rich flavor, these pancakes are sure to become a go-to recipe in your kitchen.

Potato Pancakes Recipe

Crispy, golden potato pancakes are a classic comfort food that’s easy to make. Perfectly seasoned and fried to perfection, they’re a delicious addition to any meal.

Print Recipe Pin Recipe

Equipment

• Grater or food processor with a shredding blade
• Large mixing bowl
• Clean kitchen towel or cheesecloth (for wringing out potatoes)
• Frying pan or skillet
• Spatula
• Paper towels

Ingredients

  

• 2 lbs russet potatoes peeled
• 1 small onion grated
• 2 large eggs lightly beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon baking powder optional, for extra fluffiness
• Vegetable oil for frying

Instructions

 

• Prepare the Potatoes:
• Grate the potatoes using a grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures crispy pancakes.
• Mix the Batter:
• In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and baking powder (if using). Mix well until the ingredients are evenly distributed.
• Heat the Oil:
• Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
• Fry the Pancakes:
• Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil. Fry 2-3 pancakes at a time, depending on the size of your skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
• Drain and Keep Warm:
• Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) if making multiple batches.
• Serve:
• Serve hot with sour cream, applesauce, or your favorite toppings.