Here’s a classic Potato Pancake (Latke-style) recipe—crispy outside, tender inside 🥔✨
Potato Pancakes (Serves 4)
Ingredients
- 500 g (1 lb) potatoes (russet or Yukon Gold), peeled
- 1 small onion, grated (optional, for flavor)
- 1 egg, beaten
- 2–3 tbsp all-purpose flour (or potato starch)
- Salt & black pepper, to taste
- Oil for frying (vegetable, canola, or sunflower)
Optional toppings: sour cream, applesauce, chives
Instructions
- Prepare the potatoes
- Grate potatoes finely.
- Place in a clean kitchen towel or cheesecloth and squeeze out excess liquid.
- Mix the batter
- In a bowl, combine grated potatoes, onion, egg, flour, salt, and pepper.
- Mix until well combined; the mixture should hold together but not be too wet.
- Heat the oil
- Heat 2–3 tbsp oil in a large skillet over medium heat.
- Fry the pancakes
- Spoon 2–3 tbsp of the potato mixture per pancake into the skillet.
- Flatten slightly with a spatula.
- Fry 3–4 minutes per side, until golden brown and crispy.
- Drain & serve
- Drain on paper towels.
- Serve hot with sour cream, applesauce, or fresh herbs.
Tips
- Dry potatoes = crispier pancakes
- Medium heat prevents burning while allowing inside to cook
- Keep pancakes warm in a low oven (100°C / 210°F) while frying the rest
Variations
- Cheesy: Add ¼ cup shredded cheddar or Parmesan
- Herby: Add parsley, chives, or dill
- Sweet-savory: Mix in a little grated carrot or zucchini
I can also give a super-crispy restaurant-style version with step-by-step tips for maximum crunch.
Do you want me to do that?
