Ah, potato pancakes—crispy, golden, and perfect for breakfast, brunch, or a side! 🥔✨ Here’s a classic recipe:
Classic Potato Pancakes (Latkes)
Ingredients (makes ~8 pancakes):
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 3 tbsp all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or sunflower)
Instructions
- Prepare potatoes:
- Grate potatoes and onion.
- Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Mix batter:
- In a large bowl, combine grated potatoes and onion, eggs, flour, salt, and pepper. Mix well.
- Heat oil:
- Heat ¼ inch of oil in a large skillet over medium-high heat.
- Fry pancakes:
- Spoon 2–3 tbsp of potato mixture per pancake into the hot oil.
- Flatten slightly with a spatula.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels.
- Serve:
- Serve hot with sour cream, applesauce, or your favorite topping.
Pro tips:
- For extra crispiness, add 1–2 tsp of cornstarch to the batter.
- Keep cooked pancakes warm in a low oven (90–100°C / 200°F) while frying the rest.
- You can experiment with additions like grated zucchini or carrot for a veggie twist.
I can also give a baked potato pancake version that’s lower in oil but still crispy. Do you want that version?
