Here’s a classic, crispy Potato Pancake recipe — golden on the outside, tender inside, and perfect with sour cream or applesauce.
🥔 Potato Pancakes (Latkes)
Ingredients (Serves 4)
- 3 large potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg
- 3 tbsp all-purpose flour (or matzo meal for traditional latkes)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying (about 1/4 inch deep)
Instructions
1️⃣ Prepare Potatoes
- Grate potatoes and onion.
- Place in a clean kitchen towel and squeeze out excess moisture.
2️⃣ Make Batter
- In a large bowl, combine grated potatoes and onion.
- Add egg, flour, salt, and pepper.
- Mix until well combined.
3️⃣ Fry Pancakes
- Heat oil in a skillet over medium-high heat.
- Spoon 2–3 tbsp batter per pancake into the skillet, flattening gently with a spatula.
- Fry 3–4 minutes per side until golden brown.
- Transfer to paper towels to drain excess oil.
4️⃣ Serve
- Serve hot with sour cream, applesauce, or a sprinkle of chives.
Tips & Variations
- Extra crispy: Fry in smaller batches to avoid overcrowding the pan.
- Flavor boost: Add garlic powder, paprika, or fresh herbs to the batter.
- Cheese twist: Mix in 1/4 cup grated cheddar for cheesy potato pancakes.
- Oven-baked option: Spread flattened pancakes on a greased baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
I can also give you a sweet potato pancake version that’s lightly sweet and pairs beautifully with cinnamon sugar or maple syrup.
Do you want the sweet potato version?
