Here’s a classic potato pancake (latke) recipe—crispy on the outside, tender inside 🥔✨
Ingredients
- 4 medium russet potatoes
- 1 small onion (optional but traditional)
- 1 large egg
- 2–3 tbsp all-purpose flour (or matzo meal)
- 1 tsp salt
- ¼ tsp black pepper
- Oil for frying (vegetable or canola)
Instructions
- Grate potatoes (and onion if using) using a box grater or food processor.
- Remove excess liquid: Place grated mixture in a clean towel and squeeze hard.
- Mix: In a bowl, combine potatoes, egg, flour, salt, and pepper.
- Heat oil in a skillet over medium-high heat (about ¼ inch deep).
- Fry: Drop spoonfuls into the pan, flatten slightly, and cook 3–4 minutes per side until golden brown.
- Drain on paper towels. Keep warm in the oven if needed.
Serve with
- Sour cream
- Applesauce
- Smoked salmon or chives (savory twist)
If you want, I can share:
- A German-style potato pancake (Kartoffelpuffer)
- A vegan or gluten-free version
- Tips for extra crispiness
