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 🥔✨