Classic Potato Pancakes Recipe
Crispy, Golden, and Irresistibly Delicious — The Perfect Comfort Food!
If you love hearty comfort food that’s crispy, savory, and full of nostalgia, you’ll adore these Classic Potato Pancakes. Also known as Latkes, this traditional dish is made from simple pantry ingredients — potatoes, onions, eggs, and flour — but the result is absolutely divine. Each pancake is fried to golden perfection, creating a crunchy crust with a soft, flavorful center that melts in your mouth.
These potato pancakes are perfect for Hanukkah celebrations, cozy winter breakfasts, or as a savory side for roast dinners. Best of all, this recipe is fail-proof and ensures perfectly crisp pancakes every time.
Ingredients
Main Ingredients:
- 4 large russet potatoes (about 2 pounds), peeled
- 1 medium yellow onion, peeled
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour (or matzo meal for a traditional version)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon baking powder (optional, for extra fluffiness)
- Oil for frying (vegetable, canola, or sunflower oil)
Optional Add-Ins (for extra flavor):
- 1 tablespoon grated garlic or garlic powder
- 1 tablespoon fresh parsley or chives, chopped
- 2 tablespoons sour cream or Greek yogurt (for added richness)
Equipment You’ll Need
- Box grater or food processor (for grating potatoes and onions)
- Large mixing bowl
- Cheesecloth or clean kitchen towel (to squeeze moisture)
- Non-stick or cast-iron skillet
- Slotted spatula
- Paper towels (for draining excess oil)
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 45 minutes
- Servings: About 12 pancakes
Instructions
Step 1: Grate the Potatoes and Onion
- Using a box grater or food processor, grate the peeled potatoes into fine shreds.
- Grate the onion and mix it with the potatoes immediately to prevent browning.
- Place the mixture in a large bowl of cold water and let it sit for 5 minutes — this helps remove excess starch and prevents gumminess.
Step 2: Drain and Remove Moisture
- Pour the potato-onion mixture into a cheesecloth or clean towel and squeeze out as much liquid as possible.
- The drier your potatoes, the crispier your pancakes will be!
- Transfer the drained mixture to a clean bowl.
- Let the liquid sit for a minute — you’ll see a white starch settle at the bottom. Carefully pour off the water but save the starch, and add it back to the potatoes for extra binding power.
Step 3: Mix the Batter
- Add eggs, flour, salt, pepper, and baking powder (if using) to the potato mixture.
- Stir gently until everything is evenly combined.
Tip: The mixture should be thick but slightly sticky. If too wet, add a tablespoon of flour at a time.
Step 4: Heat the Oil
- Pour about ¼ inch of oil into a large skillet.
- Heat it over medium-high heat until shimmering (around 350°F or 175°C).
- You can test if the oil is ready by dropping a small piece of batter in — it should sizzle immediately.
Step 5: Fry the Pancakes
- Using a spoon or your hands, scoop about 2 tablespoons of batter and flatten it into a small pancake (about 3–4 inches wide).
- Carefully place the pancake into the hot oil. Repeat with a few more, but don’t overcrowd the pan.
- Fry for 3–4 minutes per side, or until golden brown and crisp.
- Use a slotted spatula to flip and transfer to paper towels to drain excess oil.
Step 6: Keep Warm & Serve
- Keep the cooked pancakes warm in a 200°F (95°C) oven while frying the rest.
- Serve hot and crispy with your favorite toppings!
Serving Suggestions
Traditional Toppings:
- Applesauce (for a sweet contrast)
- Sour cream (classic and creamy)
Gourmet Variations:
- Smoked salmon, capers, and crème fraîche
- Caramelized onions and chives
- Fried eggs and bacon for a breakfast version
- Herbed sour cream or spicy mayo for a modern twist
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Lay on parchment-lined trays, freeze solid, then store in freezer bags for up to 2 months.
- Reheat: Bake in a 400°F (200°C) oven for 10–12 minutes, or re-crisp in a skillet for 2 minutes per side.
Pro Tips for Perfect Potato Pancakes
- Dry potatoes = crispy pancakes. Squeeze out as much water as you can.
- Keep oil hot but steady. Too low, and they’ll absorb oil; too high, and they’ll burn before cooking through.
- Don’t overcrowd the pan. This helps maintain crisp edges.
- Use russet potatoes. Their starch and texture are ideal for frying.
- Mix batter in small batches. Potatoes can release water as they sit.
Variations & Flavor Ideas
- Cheesy Potato Pancakes: Add ½ cup shredded cheddar or Parmesan.
- Spicy Version: Mix in ½ teaspoon chili flakes or cayenne pepper.
- Herb Lovers’ Latkes: Add chopped dill, thyme, or rosemary.
- Sweet Potato Pancakes: Substitute sweet potatoes for a sweeter, more colorful twist.
Final Thoughts
These Classic Potato Pancakes are a celebration of simplicity — golden, crispy, and deeply satisfying. Whether you serve them as a snack, side, or main course, they’re bound to be a hit at any table.
Perfect for cozy mornings, festive holidays, or casual dinners, this never-fail recipe delivers that perfect crunch on the outside and a soft, savory inside every single time.
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Meta Description Example:
Learn how to make crispy, golden Classic Potato Pancakes (Latkes) with this easy, never-fail recipe! Perfectly seasoned, fried to perfection, and ideal for any meal — breakfast, brunch, or holiday dinners.
Enjoy.