Crispy Old-Fashioned Potato Pancakes (Latkes)
These crispy potato pancakes are made with grated potatoes and onions, pan-fried until deeply golden and crunchy around the edges. Simple, rustic, and incredibly comforting, they’re perfect for breakfast, brunch, or as a savory side dish.
Ingredients
- 4 large russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
Instructions
Step 1: Grate the Potatoes
Grate the potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This is key for crisp pancakes.
Step 2: Mix the Batter
Transfer the drained potatoes and onion to a large bowl. Add the eggs, flour, salt, and pepper. Stir until everything is evenly combined.
Step 3: Heat the Oil
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
Step 4: Fry the Pancakes
Scoop about ¼ cup of the potato mixture into the skillet and flatten slightly with a spatula. Fry for 3–4 minutes per side, until deeply golden brown and crispy.
Step 5: Drain and Serve
Transfer cooked pancakes to a plate lined with paper towels. Serve hot.
Serving Ideas
- Sour cream or applesauce (classic!)
- Fried or poached eggs
- Smoked salmon
- Chives or green onions on top
Tips for Extra Crispiness
- Russet potatoes work best because of their starch content
- Don’t overcrowd the pan
- Fry in batches and keep warm in a 200°F oven if needed
If you want, I can also give you:
- A no-flour version
- An oven-baked option
- A sweet potato twist
- Or a Jewish-style traditional latke recipe
Just say the word 🥔✨
