Here’s a classic crispy Potato Pancake (Latke-style) recipe—golden on the outside, tender inside 🥔✨
Potato Pancakes
Ingredients (makes ~8–10)
- 4 medium potatoes (russet or Yukon gold)
- 1 small onion (optional but traditional)
- 1 large egg
- 2–3 tbsp all-purpose flour (or matzo meal)
- ½ tsp salt
- ¼ tsp black pepper
- Oil for frying (vegetable or canola)
Instructions
- Grate potatoes & onion
Grate using a box grater or food processor.
Squeeze out as much liquid as possible using a towel or cheesecloth (very important for crispiness). - Mix batter
In a bowl, combine grated potato/onion, egg, flour, salt, and pepper. - Heat oil
Heat about ¼ inch oil in a skillet over medium-high heat. - Fry pancakes
Scoop batter (2–3 tbsp per pancake) into hot oil and flatten slightly.
Fry 3–4 minutes per side until deep golden and crisp. - Drain & serve
Drain on paper towels or a wire rack. Serve hot.
Serving Ideas
- Classic: sour cream & applesauce
- Savory: smoked salmon, crème fraîche, chives
- Spicy: chili crisp or sriracha mayo
Tips & Variations
- Add garlic or chives to batter
- Swap flour for cornstarch for extra crunch
- Bake at 425°F (220°C) for a lighter version
- Make them sweet with a pinch of sugar & cinnamon
If you want, I can share a German Reibekuchen, Korean gamjajeon, or hash brown–style version too.
