Here’s a classic recipe for potato pancakes (latkes)—crispy on the outside, tender inside, and full of flavor.
Ingredients (Makes about 8 pancakes)
- 2 large russet potatoes (≈1 lb / 450 g)
- 1 small onion
- 1 large egg
- 3 tbsp all-purpose flour (or matzo meal)
- 1 tsp salt
- ¼ tsp black pepper
- Vegetable oil, for frying
- Optional toppings: sour cream, applesauce
Instructions
- Prep the Potatoes:
- Peel the potatoes and onion.
- Grate them finely using a box grater or food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- Make the Batter:
- In a large bowl, combine the grated potatoes and onion with the egg, flour, salt, and pepper. Mix until well combined.
- Fry the Pancakes:
- Heat ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Spoon 2–3 tablespoons of the potato mixture per pancake into the hot oil, flattening slightly with a spatula.
- Fry 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
Serve hot with sour cream or applesauce.
💡 Tips:
- For extra crispiness, don’t overcrowd the pan and keep the oil hot.
- Russet potatoes work best—they’re starchy and hold together well.
- You can add herbs like chives, parsley, or dill for extra flavor.
I can also give a baked version that’s lighter but still crispy if you want to avoid frying. Do you want that version?
