Potato Pancakes
Crispy on the outside, tender on the inside, these homemade Potato Pancakes (also known as latkes) are a savory comfort food favorite. Made with shredded potatoes, onion, and simple seasonings, they’re perfect for breakfast, brunch, or a delicious side dish—especially when served with sour cream or applesauce.
Ingredients
- 2 lbs russet potatoes peeled
- 1 small yellow onion
- 2 large eggs
- ⅓ cup all-purpose flour or matzo meal
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder optional, for fluffier pancakes
- Vegetable oil for frying
- Optional for serving: sour cream applesauce, chopped chives
Instructions
- Grate potatoes and onion: Using a box grater or food processor, grate the potatoes and onion. Place in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for crispiness.
- Mix batter: In a large bowl, combine the grated mixture with eggs, flour, salt, pepper, and baking powder (if using). Stir until evenly combined.
- Heat oil: In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering.
- Fry the pancakes: Scoop about ¼ cup of mixture for each pancake into the pan. Flatten gently with a spatula and fry for 3–4 minutes per side, or until golden brown and crispy.
- Drain and repeat: Transfer to a paper towel-lined plate to drain. Continue in batches, adjusting heat as needed.
- Serve hot: Enjoy immediately with sour cream, applesauce, or your favorite toppings.
Notes
- No food processor? Use the coarse side of a box grater and a towel to squeeze out excess liquid.
- Extra crispy: Spread pancakes out on a wire rack in the oven at 200°F (95°C) to keep warm and crispy while finishing batches.
- Flavor boost: Add minced garlic or chopped herbs (like parsley or dill) to the batter for more depth.
- Reheating tip: Reheat in a skillet or air fryer for the best texture. Avoid microwaving, which makes them soggy.
- Freezer-friendly: Freeze after frying. Reheat directly from frozen in the oven or toaster oven.