Crispy Potato Pancakes (Latkes) 🥔✨
Golden and crunchy on the outside, tender on the inside—perfect for breakfast, brunch, or a cozy side dish.
🧾 Ingredients (makes ~8 pancakes)
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 3 tbsp all-purpose flour (or matzo meal)
- Salt and pepper to taste
- ¼ cup vegetable oil for frying
👩🍳 Instructions
1️⃣ Prepare potatoes
- Grate potatoes and onion.
- Place in a clean kitchen towel and squeeze out excess moisture to prevent soggy pancakes.
2️⃣ Mix batter
- In a bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper until evenly mixed.
3️⃣ Fry pancakes
- Heat oil in a skillet over medium-high heat.
- Drop spoonfuls of the mixture into the pan and flatten slightly.
- Fry 3–4 minutes per side until golden brown and crispy.
4️⃣ Drain
- Transfer pancakes to a paper towel-lined plate to remove excess oil.
🍽️ Serving Suggestions
- Classic: Serve with sour cream or applesauce.
- Savory: Top with smoked salmon, chives, or a fried egg.
- Mini versions work well as appetizers for parties.
⭐ Tips for Extra Crispy Pancakes
- Pat potatoes very dry before mixing.
- Don’t overcrowd the pan—fry in batches.
- Keep cooked pancakes warm in a low oven (200°F / 95°C) while frying the rest.
I can also give a baked version that’s lighter and less messy but still crispy—ready in about 25–30 minutes.
Do you want me to do that?
