Here’s a classic recipe for crispy potato pancakes (latkes-style):
Ingredients (makes about 8 pancakes)
- 4 medium potatoes (russet works best), peeled
- 1 small onion
- 2 large eggs
- 3 tablespoons all-purpose flour (or matzo meal)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
Instructions
- Grate the potatoes and onion
- Use a box grater or food processor.
- Place grated potatoes in a clean kitchen towel and squeeze out excess liquid. This helps them get crispy.
- Mix the batter
- In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Stir until well mixed.
- Heat the oil
- Pour about ¼ inch of vegetable oil into a large skillet over medium-high heat.
- Test by dropping a small bit of batter in—it should sizzle immediately.
- Fry the pancakes
- Scoop 2–3 tablespoons of batter per pancake into the hot oil. Flatten slightly with a spatula.
- Fry 3–4 minutes per side, until golden brown and crispy. Don’t overcrowd the pan.
- Drain and serve
- Place pancakes on paper towels to remove excess oil.
- Serve hot with sour cream, applesauce, or your favorite topping.
💡 Tips for extra crispiness:
- Don’t skip squeezing out potato liquid.
- Fry in small batches so the oil stays hot.
- You can keep cooked pancakes warm in a 200°F (93°C) oven while finishing the batch.
If you want, I can also give a super-easy shortcut version that’s just as crispy without grating by hand. Do you want that version too?
