Here’s a classic potato pancake recipe (often called latkes). Crispy outside, tender inside 😋
Ingredients
- 2 large potatoes (russet or Yukon Gold)
- 1 small onion (optional but traditional)
- 1 egg
- 2–3 tbsp flour (or matzo meal / cornstarch)
- ½ tsp salt
- ¼ tsp black pepper
- Oil for frying (vegetable or canola)
Instructions
- Grate potatoes (and onion)
Use the coarse side of a grater.
Place grated potatoes in a clean towel and squeeze out as much liquid as possible (this is key for crispiness). - Mix batter
In a bowl, combine potatoes, onion, egg, flour, salt, and pepper. Mix well. - Heat oil
Heat a thin layer of oil in a skillet over medium-high heat. - Fry pancakes
Scoop about 2 tbsp of mixture per pancake into the pan. Flatten slightly.
Fry 3–4 minutes per side until golden brown and crispy. - Drain & serve
Place on paper towels. Sprinkle with a little extra salt if needed.
Serving ideas
- Sour cream (classic)
- Applesauce
- Yogurt or herbed sour cream
- For savory: smoked salmon or a fried egg
Tips
- If the mixture gets watery while frying, drain it again.
- Don’t overcrowd the pan—crispy needs space.
- For extra crunch, add 1 tbsp cornstarch.
Want a cheesy, sweet, or baked (no-fry) version?
