Potato pancakes 🥔🥞 — crispy on the outside, tender inside, and dangerously snackable.
Here’s a classic, foolproof potato pancake (latke-style) recipe you can dress up or keep simple.
🥔 Potato Pancakes
Makes: about 10–12 pancakes
Ingredients
- 4 medium potatoes, peeled
- 1 small onion
- 1 large egg
- 2–3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or canola)
Instructions
- Grate potatoes & onion
- Use a box grater or food processor.
- Squeeze out as much liquid as possible using a towel (very important).
- Mix batter
- In a bowl, combine potatoes, onion, egg, flour, salt, and pepper.
- Fry
- Heat ¼ inch oil in skillet over medium-high.
- Scoop about ¼ cup mixture per pancake, flatten slightly.
- Fry 3–4 minutes per side until golden and crispy.
- Drain & serve
- Transfer to paper towels.
- Sprinkle with salt while hot.
🧠 Pro Tips
- 🧂 Salt after squeezing to avoid excess moisture
- 🔥 Oil should sizzle immediately when batter hits pan
- 🥔 Yukon Gold = creamier, Russet = crispier
- 🧅 Extra onion = more flavor
🍽 How to Serve
- Classic: Sour cream or applesauce
- Savory: Smoked salmon + crème fraîche
- Loaded: Cheese, bacon, chives
- Sweet: Cinnamon sugar (trust me)
Want a German Kartoffelpuffer, Jewish latkes, or a cheesy potato pancake version?
