Here’s a classic and crispy Potato Pancake recipe — golden on the outside, tender in the center. Known as latkes in Jewish cuisine or kartoffelpuffer in German, they’re comforting, easy, and incredibly versatile.
🥔 Classic Potato Pancakes (Latkes)
Ingredients (Makes ~8 pancakes):
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2 large russet potatoes (about 1½ lbs), peeled
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½ medium onion
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2 large eggs
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¼ cup all-purpose flour (or matzo meal)
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1 tsp salt
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½ tsp black pepper
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½ tsp baking powder (optional, for a lighter texture)
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Oil for frying (vegetable, canola, or avocado oil)
Instructions:
1. Grate & drain:
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Grate potatoes and onion using a box grater or food processor.
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Transfer to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible — this helps them get crispy.
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Optional: Let mixture sit in a bowl and pour off liquid, keeping the starchy layer at the bottom (helps bind pancakes).
2. Mix the batter:
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In a large bowl, combine grated potatoes/onion, eggs, flour, salt, pepper, and baking powder. Mix well.
3. Fry:
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Heat about ¼ inch of oil in a skillet over medium-high heat until shimmering.
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Drop ¼ cup of the mixture per pancake into the pan. Flatten slightly with a spatula.
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Fry 3–4 minutes per side or until golden brown and crisp.
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Transfer to a paper towel-lined plate or wire rack.
🧄 Optional Add-ins:
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Chopped chives or green onions
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Garlic powder or grated garlic
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Shredded zucchini or carrots (well-drained)
🍽️ To Serve:
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With sour cream, applesauce, or smoked salmon
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As a side for brunch, roast meats, or vegetarian dinners
Would you like a sweet potato version, oven-baked alternative, or gluten-free adaptation?