Here’s a classic, crispy Potato Pancake (Latke) recipe—simple, golden, and perfect with sour cream or applesauce:
Ingredients (Makes ~6 pancakes)
- 2 large russet potatoes, peeled and grated
- 1 small onion, grated
- 1 egg, beaten
- 3 tbsp all-purpose flour (or matzo meal for traditional latkes)
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Optional:
- Sour cream or applesauce for serving
Instructions
- Prep the Potatoes:
- Grate the potatoes and onion.
- Place in a clean kitchen towel and squeeze out as much liquid as possible. This ensures crispy pancakes.
- Mix the Batter:
- In a bowl, combine grated potatoes and onion, egg, flour, salt, and pepper.
- Stir until evenly mixed.
- Heat the Oil:
- Pour about 1/4 inch of oil into a large skillet.
- Heat over medium-high until shimmering.
- Fry the Pancakes:
- Spoon 2–3 tbsp of potato mixture into the hot oil and flatten with a spatula.
- Fry for 3–4 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve:
- Serve hot with sour cream, applesauce, or your favorite toppings.
💡 Tips:
- For extra crispiness, fry in batches without crowding the pan.
- Add a pinch of garlic powder or fresh herbs (like chives) for extra flavor.
- You can also bake them at 425°F (220°C) for 20–25 minutes for a lighter version.
If you want, I can also give a Crockpot or Air Fryer potato pancake method for less oil and easier cleanup—perfect for busy mornings. Do you want me to do that?
